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I cooked a big pot of chili yesterday (yummy) and wanted cornbread to go with it. I didn't have a mix (I usually use Marie Callender's) and didn't want to drive to the store, so I looked online for a recipe. Both Ralph and I thought this was better than the mix (as he put it). Not quite a cake-like as MC, but still really soft and kind of sweet. This is my first attempt at making cornbread from scratch. Recipe was deemed a keeper.
CORNBREAD
(Makes 9" x 13" pan, so I cut the recipe in half and used a 9" square pan)
Preheat oven to 350°
1 c. butter, softened
1 1/3 c. granulated sugar
4 eggs
2 c. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 c. yellow cornmeal
2 3/4 c. all-purpose flour
1 tsp. salt
In mixing bowl, cream butter and sugar til smooth; add eggs and buttermilk.
In another bowl, combine all dry ingredients, stirring to mix them well.
Pour dry mixture into wet mixture and stir well. Pour into greased 9" x 13" pan. Bake at 350° for 20-25 minutes or until it tests done.
(My note: I used buttermilk substitute of 1 Tbsp. vinegar to a scant 1 c. of 2% milk because it's all I had. I will use real buttermilk next time. Mine in a 9" square pan took 30 minutes to bake)
CORNBREAD
(Makes 9" x 13" pan, so I cut the recipe in half and used a 9" square pan)
Preheat oven to 350°
1 c. butter, softened
1 1/3 c. granulated sugar
4 eggs
2 c. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 c. yellow cornmeal
2 3/4 c. all-purpose flour
1 tsp. salt
In mixing bowl, cream butter and sugar til smooth; add eggs and buttermilk.
In another bowl, combine all dry ingredients, stirring to mix them well.
Pour dry mixture into wet mixture and stir well. Pour into greased 9" x 13" pan. Bake at 350° for 20-25 minutes or until it tests done.
(My note: I used buttermilk substitute of 1 Tbsp. vinegar to a scant 1 c. of 2% milk because it's all I had. I will use real buttermilk next time. Mine in a 9" square pan took 30 minutes to bake)
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