Anna Weicht

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A Great Cornbread

February 23, 2017

Here is another awesome recipe!  I am not sure where I acquired it, but I am so happy to have it.  There are a lot of cornbread recipes out there, and it can be overwhelming to try to find the right one.  This recipe is (in my opinion) a perfect balance of sweet and buttery.  I was raised in Illinois, and generally northerners (in America) like their cornbread sweet, while those in the south prefer their cornbread buttery (and not sweet).  It depends on the recipe, but I often found that the northern cornbread was sometimes so sweet that it was like eating cake!  In the south, the cornbread seems to have an incredible amount of butter that (in my opinion) overwhelms the taste.

 

I really like this cornbread, because it compliments savory meals.  If you still are not certain about making this cornbread, here is an example to get your thoughts going - would you prefer to take a bite of cake and then a bite of something savory (like our White Bean and Spicy Sausage Soup)?  I know I wouldn't!  Try this recipe and taste for yourself the perfectly balanced blend of sweet and buttery.  It will definitely compliment your meal!

Bon Appitit

 

Tips:

If you don't have buttermilk, you can make your own!  Place 1 and 1/2 teaspoon of vinegar or lemon juice in a liquid measuring cup.  Pour regular milk (1%, 2%, or whole work) to the 1/2 cup line.  Let it sit ten minutes.  Stir it well.  Now you have buttermilk!

 

If you want thicker slices of cornbread, you can use the 9 inch square or 2 quart baking dish.

 

Ingredients:

8 tablespoons (1 stick) unsalted butter

1/2 cup buttermilk

3 tablespoons milk

1 large egg

1 and 1/2 cup flour

1/2 cup sugar

1/2 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

 

Directions:

Heat your oven 325 degrees (Fahrenheit).  Melt the butter.  Combine the butter with the buttermilk, milk, and egg.  Sift together the flour, sugar, cornmeal, baking powder, and salt.  Add the dry mixture to the buttermilk mixture, and stir until just blended.  Pour the batter into a buttered 10 by 7 inch dish.  Bake for 35 to 45 minutes, until the cornbread is firm and golden.

 

 

 (edited by Anna Weicht)

 

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