I’ve spent most of today writing about the different cases and statutes relating to an unconscionable automobile sales contract. Sound like fun? I don’t think I need to say more. So when Jason requested that I make some cornbread, I was glad to have a distraction. This is a recipe I’ve used for a long time (recommended by my mom, of course) and it is a perfect Southern style cornbread. It comes from allrecipes.com, and if you take a look at the number of reviews you’ll see I’m not the only one who thinks it’s perfect.
Grandmother’s Buttermilk Cornbread (from allrecipes.com)
- 1/2 c. butter (I used half Earth Balance spread because I felt too guilty)
- 2/3 c. white sugar (I use organic granulated)
- 2 eggs
- 1 c. buttermilk
- 1/2 t. baking soda
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 1/2 t. salt
-Preheat the oven to 360 degrees. Melt the butter on the stovetop or in the microwave. Allow it to cool slightly.
-Quickly stir in sugar and then eggs. Combine buttermilk and baking soda in a separate small bowl.
-Add buttermilk mixture to the butter and stir. In a large mixing bowl combine flour, corn meal, and salt.
-Pour the wet ingredient mixture into the mixing bowl with the dry ingredients. Gently whisk together until ingredients are well combined (it’s okay if there are still some small lumps).
-Pour batter into a greased pie pan or iron skillet.
-Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center of the bread comes out clean.
-Allow the bread to cool for at least 10 minutes, slice and serve. Will stay fresh in an airtight container for 3-4 days.
Thanks a bunch for reading!