Sunday, November 1, 2009

Buttermilk Cornbread

I made this recipe to go with the Turkey Bean Pumpkin Chili that I made earlier in the week.  We had the chili and the cornbread for Halloween dinner.  I was short on sugar and too lazy to go to the store (even though it's literally like 1/4 mile away) so I just used 1/2 cup instead of 2/3.  Having made it with the full amount of sugar before, I do prefer the full amount :).  In retrospect, I probably should have added some honey or something to make up for the sweetness.  Maybe i'll make a honeybutter to spread on the top...

Buttermilk Cornbread
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Prep Time:15 MinCook Time:40 Min
Ready In: 55 Min
  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk (or substitute just under 1 cup milk with 1 Tablespoon white vinegar or lemon juice) 
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or a 12 muffin tin. 
  2. 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.
  3. Bake in the preheated oven for 30 to 40 minutes (8" square pan) or about 20 minutes (muffin tin), or until a toothpick inserted in the center comes out clean.
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