Buttermilk Cornbread | Sugar for Breakfast: Buttermilk Cornbread

Monday, November 4, 2013

Buttermilk Cornbread

Many times when I try a cornbread recipe the cornbread comes out very dry and kind of gritty.
I must not like "true southern" cornbread, because I like mine sweet and buttery. Honestly, I really love Jiffy's cornbread! I tried this recipe from allrecipes.com and I am very pleased with how it turned out.
The original recipe calls for putting it in a greased 8" square pan, but I was able to make 12 muffins in a greased muffin tin.

I used a 1/4 cup measuring cup to make sure the batter was divided evenly among the muffin tins and it worked out perfect. 
When they came out of the oven I brushed the tops with melted butter and they were melt-in-your-mouth delicious!

Buttermilk Cornbread

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/4 cup butter, melted - if desired

Preheat oven to 375 degrees

Melt the butter in a mixing bowl.
Stir in the sugar.
Add the eggs and beat until blended together.
Combine the buttermilk and baking soda in a measuring cup.
Pour into the butter mixture.
Stir in the cornmeal, flour and salt until well combined.
Pour among greased muffin tins or a greased 8" baking dish.
Bake for 20-30 minutes, depending on which way you baking them, until the center is cooked and a toothpick inserted in the center comes out clean.
Remove from the oven and immediately brush with melted butter, if desired.

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