Monday, 19 December 2016

Grandmother's Buttermilk Cornbread.

Grandmother's Buttermilk Cornbread Recipe -
Recipe By:Bethanyweathersby - sweet and moist!

1/2 cup (113 gram) butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 175C.
Grease an 20 cm square pan (or Cast Iron Skillet).
Melt butter in large microwavable bowl.
Stir in sugar.
Quickly add eggs and beat until well blended.
In separate container 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 or Cast Iron Skillet.
Bake in the preheated oven for 30 minutes (40 minutes when you use whole wheat flour), or until a toothpick inserted in the center comes out clean.

Note: You could make this in a cast iron skillet.
Greased skillet with vegetable oil and put it in the oven while assembling the recipe.
Mix all ingredients in the pan where you melt the butter in. Less dishes.
Pour batter into the hot skillet.
Bake for 25 minutes.

Substitute for Buttermilk:
- 1 cup milk
- 1 tablespoon lemon juice or 1 tablespoon vinegar
Combine ingredients and let stand 5 minutes.
After 5 minutes, mix together well and use as buttermilk in any recipe!
If you warm the milk in the microwave for about 30 seconds, then add the vinegar or lemon juice it will be sour and ready to use immediately!

I use a regular pot to melt my butter in.
After the butter has melted I proceed with adding the rest of the ingredients in that same pot.
I do NOT get a separate bowl for mixing in.
After all the ingredients are mixed in the pot I pour the batter into a baking pan.
I do NOT mix everything in the pan I'm baking it in.
I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients.
Hope that helps.

No comments:

Post a Comment