I love making cornbread to go along with a big pot of soup beans and fried potatoes. I've always made my mom's recipe, but was never quite satisfied with it, it always seemed a little dry to me. (sorry mom) So the last time I made some, I decided to experiment and try to make it more moist. The only thing I did different was add an extra egg, and a little more buttermilk then normal and it came out perfect. Moist and delicious, but not cake like. Perfect. This will be the way I make my cornbread from now on.
Moist Buttermilk Cornbread
Family Recipe
1/2 cup butter
1/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease a small cast iron skillet "6 inches", (or regular baking pan "8 inches") and place it in the oven as it preheats.
Melt butter, then stir in sugar and eggs and beat until well blended. (Make sure you add the sugar first and stir it a little to help cool the butter some, then add the eggs and continue stirring)
Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
This recipe is linked to: Potluck Sunday at Mommy's Kitchen., Eat At Home
13 comments:
I haven't tried making bread, anything about bread. Your recipe is simple, I might try it someday! Thanks for sharing!
It's a really easy recipe Lani, I hope you'll give it a try. It's good with homemade chili to. :)
so April, corn bread is not bit over here, but could I make this just in a regular pan or does it really need to be a cast iron skillet? I don't have one :(
You don't have to use a cast iron skillet Tara, it just helps give the cornbread a slightly crispy crust. A regular baking pan would be fine.
Yum! I adore cornbread AND I adore baking with buttermilk - it always gives such a nice moist end result.
I look forward to making your recipe! :-)
I'm glad to see that someone else adds sugar to theirs! I can't stand it without sugar.
I've had it with and without sugar, the sweet type is definitely best.
So what size is a "small" cast iron skillet or "regular" baking pan?
Marilyn, by small cast iron skillet, I meant a 6 inch skillet or 8 inch pan. I changed the measurements in my post, thanks for bringing it to my attention. :)
With sugar or without - the age old question :-) Love that yours has buttermilk in it!
Tiffany, I was surprised so many people had such a strong opinion on whether to use sugar or not. I didn't know there was any other way to make it until about 10 years ago, because I was raised eating my mom's cornbread, which always had sugar. Either way, it's delicious.
I've never made cornbread without oil in it. Last time I made mine I increased the oil from half a cup to three fourths and that seemed to do the trick for me. Not as dry.
Pam
Thanks for dropping in and commenting Pam. :)
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