Monday, December 14, 2009

Corn bread

Okay, this came from Thanksgiving dinner, but you have to forgive the delay because... law school final exams! You can understand, right? There is a temporary lull in the storm, however, so I have some time to post this recipe for you.

I made cornbread to go with Thanksgiving dinner. This cornbread also holds together really well (doesn't crumble terribly), so I'm willing to bet this makes for a great stuffing if you're so inclined. I took this recipe from allrecipes.com, and made a few changes.

This recipe is very good for efficiency because it's all done in one pot. If you have a cast iron skillet (which I don't -- I know! -- sadness), you can bake the corn bread in it, too, and no need to even dirty up a baking pan.


I love cornmeal -- it feels cool. Yes, feels. But I find few occasions to use it.


Basic changes were that I reduced the original recipe from 2/3 cup of sugar to ½ cup, which turned out perfectly fine. I also changed the ratios of cornmeal and flour (instead of 1 to 1, I made it 1 ¼ cup cornmeal and ¾ cup flour). Also, I added some chopped frozen corn into the batter at the end.


I baked this in an 8" cake pan because my mom was currently using our square pan for another dish (and so it goes on Thanksgiving).


If I had my druthers, I would've used a smaller pan to get more height, but it still tasted great. And there you go. Cornbread.


There will be more recipes coming soon! (I have a backlog.) Next, blueberry muffins.



Grandmother's Buttermilk Cornbread

Recipe adapted from allrecipes.com (bethanyweathersby)

½ cup butter
½ cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon baking soda
1 ¼ cup cornmeal
¾ cup all-purpose flour
½ cup chopped frozen corn (defrosted)
½ teaspoon salt


Preheat oven to 375 degrees F (175 degrees C). 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. Fold in corn. 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.

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

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