|Moist and wonderful! It has a cake-like consistency.|
This is the best cornbread recipe I've ever tried. My family decended upon it like a horde of locusts and quickly ate it all up. OK, I might have given them a little bit of help with that! This is a fabulous, easy recipe that uses a bunch of commonly stored ingredients plus some that have food storage substitutions.
Eggs - Add dry egg powder in with the dry ingredients and put the additional water in with the wet ingredients. See your can of dry eggs for specific amounts.
|4 T powder + 1 c. water = 1 c buttermilk|
Butter - I think the butter is key to this recipe's moist texture. I keep a bunch of butter in the freezer so I always have some on hand. I'm pretty sure that substituting oil or powdered butter wouldn't work. Canned butter, on the other hand, is a possibility. Have any of you tried that before? Some people can their own butter, but I'm going to side with the USDA on this one and stick to commercially canned butter, available here. I plan on picking up some commerically canned butter and cheese at some point and I'll review it on my blog.
You must try this cornbread! It's heavenly served for dinner with chili or a hearty soup or even nibbled on at 2 AM in your PJs. Not that I know anything about that...
Grandmother's Buttermilk Cornbread, by Bethany (The same Bethany of refried bean fame), posted on allrecipes.com
1/2 cup butter
2/3 cup white sugar
2 eggs (Or dry eggs)
1 cup buttermilk (Or sour milk or dry buttermilk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F. 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.