Wednesday, March 31, 2010

Delicious, delicious cornbread.

There is no possible way to make homemade cornbread without butter. Embrace it. If you wanted to eat well - you wouldn't be making cornbread in the first place, right? Right.

Homemade Cornbread - From Scratch!

  • 1/2 cup butter
  • 1.5 cups buttermilk (lowfat works fine)
  • 2 medium eggs
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 cup yellow cornmeal (you can grab this in bulk bins at Sprouts or Whole Foods as well)
  • 1 cup flour
  • 1 teaspoon baking soda

This is best made in a cast iron skillet - if you don't have one, it's not the end of the world, you can use a 9" baking dish or a 9" cake pan if you're truly desperate.

Preheat your oven to 400 degrees. In a large mixing bowl, combine buttermilk, eggs, sugar and salt and whisk together until well combined. In another small bowl, microwave the butter until completely melted. Butter the bottom of your baking dish (or pan) with just a little bit of the melted butter. Pour the rest of the melted butter into the buttermilk mixture, being careful not to scramble your eggs and mix until thoroughly combined. Add in the cornmeal, flour and baking soda and mix with whisk until mixture is mostly smooth. Pour mixture into the pan/dish/skillet and bake in the oven for 20 minutes before checking. Mine generally takes about 25 minutes to cook and get golden brown on top. It's difficult but let it cool before you serve it!

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