Grandmother's Buttermilk Cornbread.

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

Ingredients
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

Directions
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!
OR:
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.

Chilli pumpkin cornbread, Hugh Fearnley-Whittingstall's.

Chilli pumpkin cornbread - Saga
Cornbread is a classic American dish often served with chilli.
There are many different variations of the recipe and this one uses chopped chillies to give it some extra kick.
Ingredients
250g cornmeal or fine polenta
250g plain white flour
4 tsp baking powder
2 tsp fine sea salt
1 tsp bicarbonate of soda
4 eggs
2 tbsp runny honey
300ml buttermilk
300ml whole milk
50g unsalted butter, melted (plus a little extra for greasing)
½ green jalapeno chilli, deseeded and finely chopped
1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
400g crown prince or other squash, peeled and cut into 1cm cubes

Method
Preheat the oven to 220C/gas 7.
Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.

Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl.
Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug.
Pour the wet ingredients into the dry and mix until everything is just combined.

Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.

Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin.
Cut into squares and serve warm.

Cranberry Skillet Cornbread.

Cranberry Skillet Cornbread. | Honest Fare:
CRANBERRY SKILLET CORNBREAD.
For the Thanksgiving table or a perfect use for all that leftover cranberry sauce!
If you don’t have cranberry sauce on hand, you can quickly boil some cranberries in sugar water with a couple
cinnamon sticks until they become tender and a few burst. Just be sure to drain the liquid before adding the cranberries
to the cornbread mixture. I’m also including the recipe for my cranberry sauce here in case you’re interested in that as
well. Also, feel free to use butter, coconut oil, lard or olive oil in this recipe depending on your preference.
YOU NEED:
Skillet Cornbread:
1 cup cranberry sauce, or as much as you have/like
4 Tbs butter, olive oil, lard or coconut oil.
1 1/4 cup medium grind cornmeal
1/2 all-purpose flour
1 1/2 tsp baking powder
1 tap salt
1/4 cup sugar or preferred sweetener (agave, brown sugar, etc)
2 eggs
1 1/4 cup milk, plus more if needed
Cranberry Sauce:
one 12 oz bag cranberries
3/4 cup water
juice from 2 oranges
large piece of orange zest about 2″ long by 1/2″ wide
3/4 – 1 cup sugar
1 cinnamon stick
dash of brandy or rum