I have been loving this cool weather! I am such a fall and winter girl, I am ready for it to be here now!!! Well, the cool weather inspired me to make chili. I embarked on the journey of making my own chili powder, but it turned out much too spicy (too many arbol chiles!) so I will have to wait until I prefect the recipe to post it. But I was able to figure out some good cornbread. Jason asked me to find or create a cornbread that was not dry. So I did some searching on the internet and found a basic recipe that had some good reviews for being moist. I thought for a bit about how to make sure it remained moist, and read a review about someone adding fresh corn to the batter. I decided instead of fresh corn, to add half a can of creamed corn. It is nice and sweet and would add a bit more moisture along with the kernals of corn. Yum! It worked beautifully and I have found that it almost doesn't need the butter and honey, it is so moist and sweet. So here is the recipe. Give it a try if you like, I think it is definately better than the boxed mix! By the way, if you don't have buttermilk on hand, substitute 1 cup milk (skim works best, but whatever you have on hand is fine) mixed with a tablespoon of lemon juice (mix them together and let it sit for 10 minuted or so before using). If it turns out sweeter than you like, you can cut the amount of sugar in half.
Moist Buttermilk Cornbread
Ingredients:
1 stick (1/2 cup) 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
1/2 can creamed corn
Directions:
Preheat oven to 375. Grease an 8 inch square pan (or double the recipe and use a 9x11 pan).
Place butter in a large skillet and melt over low heat. 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 skillet. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Gently mix in creamed corn just until incorporated. Pour batter into the prepared pan.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool a few minutes before cutting.
Top with butter and honey if desired, say blessing and enjoy!!
Moist Buttermilk Cornbread
Ingredients:
1 stick (1/2 cup) 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
1/2 can creamed corn
Directions:
Preheat oven to 375. Grease an 8 inch square pan (or double the recipe and use a 9x11 pan).
Place butter in a large skillet and melt over low heat. 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 skillet. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Gently mix in creamed corn just until incorporated. Pour batter into the prepared pan.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool a few minutes before cutting.
Top with butter and honey if desired, say blessing and enjoy!!
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