Dad S Buttermilk Cornbread Recipe

Verified Recipe

Time: 55 minutes

Created:

Ingredients:

  1. butter
  2. white sugar
  3. eggs
  4. buttermilk
  5. baking soda
  6. cornmeal
  7. all-purpose flour
  8. salt

Steps:

  1. 1
  2. preheat oven to 375f
  3. grease an 8 inch square pan
  4. 2
  5. melt butter in large skillet
  6. remove from heat and stir in sugar
  7. quickly add eggs and beat until well blended
  8. combine buttermilk with baking soda and stir into mixture in pan
  9. stir in cornmeal , flour , and salt until well blended and few lumps remain
  10. pour batter into the prepared pan
  11. 3
  12. bake in the preheated oven for 30 to 40 minutes , or until a toothpick inserted in the center comes out clean
  13. my
  14. first , i mix all ingredients in the pan i melt the butter inches less dishes
  15. second , i often use whole wheat flour to cut sweetness and make it a tad more healthy
  16. third , it freezes fabulously
  17. i always make a double batch , remove one from the pan after cooling , wrap it up and pop it in the freezer
  18. based on some , i want to clarify something
  19. i use a regular pot to melt my butter inches after the butter has melted i proceed with adding the rest of the ingredients in that same pot
  20. i do not get a separate bowl for mixing inches after all the ingredients are mixed in the pot i pour the batter into a baking pan', "i do not mix everything in the pan i'm baking it inches i do not keep the butter and sugar mixture out when mixing the rest of the ingredients", 'hope that helps', "7 / 24 / 08 i'd change the recipe if i could , but i can't figure out how , so i'll mention here that the normal baking time is 30 minutes", 'i put 30-40 minutes in the directions because it takes longer when you use whole wheat flour , which i often do
  21. i\'m guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it
  22. 11 / 24 / 12 i tweaked it a bit
  23. i reduced the sugar a little , but think it would be fine for the full amount if you like your cornbread a little sweet
  24. i used powdered buttermilk and water and added 2 / 3 celsius fresh yellow corn
  25. in my opinion , the only way to cook cornbread is in a preheated cast iron skillet
  26. it gives it such a wonderful buttery , crisp crust
  27. i greased my 9 inches skillet with vegetable oil and put it in the oven while i assembled the recipe
  28. when the batter was finished , i poured it into the hot skillet
  29. i then baked it for 25 minutes
  30. the result was top notch
  31. very moist with perfect texture
  32. you had dry bread -- 1 / 4 lb not 1 / 4 cup butter ! this might have made a difference if you read it wrong , 1 / 4 lb
  33. is 1 / 2 cup of butter
  34. also i put it in my greased preheated iron skillet for 25 minute !
  35. the recipe is fantastic as written , but after making this recipe a few hunder times i made a few changes
  36. i used splenda instead of sugar , whole-wheat flour instead of all-purpose , smart balance light instead of butter , and sour skim milk instead of buttermilk
  37. sounds like a lot of substitutions , but the end result was absolutely delicious , and nearly guilt free ! this is the only cornbread recipe that i use , and it comes out wonderful every time


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