Recipes For My Boys: Buttermilk Corn Cornbread

Monday, August 15, 2011

Buttermilk Corn Cornbread

Moist buttermilk cornbread with sweet kernels of corn nestled inside.  MMMM....Pass the butter, please!  Hubby was brought up with sugar cooked in his cornbread.  Being from the South, I was not.  Do you or don't you, add sugar to your cornbread?

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Buttermilk Corn Cornbread

1 cup All Purpose Flour
1 cup Corn Meal
1/4 cup Sugar, this is optional
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 cup Buttermilk
2 Eggs
4 Tablespoons Butter or Margarine
1 cup Frozen Whole Kernel Corn

Heat oven to 425 degrees.  
Spray pan or cast iron skillet.  Cast iron always cooks the best cornbread!   Add Butter or Margarine to pan and heat in oven.  Pay close attention so you don't burn it.  Carefully, remove skillet from oven when butter or margarine is melted.
Mix dry ingredients.  Add cooled butter or margarine. 
Mix the buttermilk and eggs but don't over mix.  
Stir in corn.  Mix.  Let sit for 5-10 minutes.  
Put pan back in oven for a minute or two before the batter is ready to cook.  
Pour batter in hot pan...should sizzle.

I make this a lot without the corn.  ;D

Bake at 425 degrees for 15-20 minutes.

This can also be viewed at Recipes For Our Children:

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