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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a sweet and moist, cake-like cornbread that my family loves. It is delicious served with any meal, but it is especially good served with chili, soups, stews or alongside a pot of beans. Though this recipe can be prepared with 1 cup of liquid buttermilk, (just omit the buttermilk powder) I seldom have that fresh in my house. I find the buttermilk powder, used along with regular milk, makes an excellent substitution. I have only ever used the Bob's Red Mill brand of buttermilk powder, but I assume other brands will have similar, if not the same, results. This recipe is made best with real butter, either salted or unsalted. Oleo stick margarine could probably be substituted, but I feel both the texture and taste may suffer somewhat. Enjoy! Ingredients:
1/2 cup butter (one stick) |
1/2 cup granulated sugar |
2 eggs |
1 cup milk |
1 cup cornmeal |
1 cup all-purpose flour |
1/3 cup dry buttermilk, bob's red mill brand powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees F. Generously grease an 8 inch square baking pan with shortening.
2. Place butter into a large microwave safe bowl. Microwave, on high, for 30 seconds, or until butter is just melted.
3. Remove bowl from microwave oven and stir sugar into melted butter.
4. Add eggs and beat until well blended.
5. Stir milk into batter until well blended.
6. In a separate bowl, stir together cornmeal, flour, buttermilk powder, baking soda and salt until well-incorporated.
7. Mix dry ingredients into the wet batter, stirring to moisten, until just a few lumps remain.
8. Pour batter into the prepared baking pan.
9. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
10. Slice in pan and serve warm.
11. Leftovers: Remove slices from pan. Cover or wrap in plastic and refrigerate. To rewarm, place a slice on a microwave safe plate and heat in increments of 10 seconds, until warm. Do not over-cook.
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