Tuesday, June 9, 2009

Buttermilk Cornbread

I changed up all of the meal plans this week (reflected in the meal plans post) since we ended up at my parents' house for dinner on Sunday as a last-minute plan. I had been thawing some chicken to grill that evening, so I needed to change things up so I could use it up. So we had the grilled balsamic BBQ chicken tonight instead of on Friday. I still have some buttermilk to use up, so I decided to try out a recipe for buttermilk cornbread that I'd found on AllRecipes. I threw it together and baked it this morning before I left for Windsor. We ate it tonight with dinner. This was absolutely delicious!

Buttermilk Cornbread

1/4 pound butter
2/3 cup white sugar
2 eggs (local, organic, free-range)
1 cup buttermilk (organic)
1/2 teaspoon baking soda
1 cup cornmeal (organic)
1 cup all-purpose flour (organic)
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. 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 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

1 comment:

Justin and Mary said...

This sounds similar to the cornbread I make, except you use milk instead of buttermilk. And you don't have to cook anything ahead of time...just mix, pour, bake :) The buttermilk sounds like an interesting addition.