I love cornbread. To go with chili, I like a hearty, sort of crumbly bread. I make a yeast cornbread that has a texture more like a kneaded bread, even though it isn’t. Then there is this one. The buttermilk gives it a lighter texture, so it is nice with a more delicate soup. With the exception of the yeast bread, cornbread is an easy last minute addition to a meal, because start to finish, it is ready in about 25 minutes. Here is how I do it.
In a medium bowl, whisk together
1 cup all purpose four
1 cup yellow cornmeal, preferably whole grain
2 tablespoons sugar [up up to 1/4 cup if you like sweeter cornbread]
1/2 teaspoon salt
1 tablespoon baking powder 
In a 2 cup measuring cup, mix
1/3 cup vegetable oil
1 egg
1 cup plus a couple tablespoons buttermilk
Here is a tip – pour in the oil first, up to the 1/3 cup line, then beat the egg into that, and then pour in the buttermilk until it measures a cup more, then add just a glug more buttermilk, because a cup isn’t quite enough. Beat that all together with a fork until it is completely combined.
Working quickly, pour the wet ingredients into the dry and stir with a spatula, just until combined. You want to mix it as little as possible, but you don’t want unmixed spots of flour and such in there either, so bring the mixture up from underneath a couple times at the end to make sure no clumps of dry stuff are hiding under there. That is why I use a rubber spatula to mix things like this as it is the most efficient tool for making sure the bottom of the bowl is scraped thoroughly.
Spread evenly in a greased 8 inch square baking dish.
Bake in a 350º oven for right around 20 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
Cut into 9 squares and serve immediately with lots of butter.
Looks pretty good doesn’t it?
the blog by Donalyn Ketchum
I Tweet, therefore I am
-
I’m going to make this next week – Thanks for sharing!
Dare I say anything about three recipes in one week? …. no I won’t even mention it. ; )
Yum ..
So tell me, do you change the pix in the header yourself manually or do you have some sort of program that rotates them? I was thinking of doing something similar ..
I love cornbread. Maybe I can get my husband to make some for dinner. I hear him out in the kitchen right now. I’m going to show him this recipe.
I am so loving this new look for you. I love the crispness and the interesting use of white space. It’s making me want to switch, but I’ll probably sit tight.
You’re welcome Cam – hope you love it!
CM – 3 recipes per week is the goal actually – they pays the bills. And I’m going to cook anyway, so I may as well share
Daryl – the Wordpress theme I am using, which is called Prime Press, has a widgety thing in it that changes the headers randomly – I just put them togther, load them onto my server and the blog does the rest. I wouldn’t be surprised if you can find a similar thing for Blogger.
Kate – It was an enormous pain in the butt to switch but I am glad that I did it. I still have a ton of photos to move – I am somewhere in December of 2008 still and moving backward. It gives me a headache just thinking about it. You could use Wordpress.com for your blog because with the exception of your Etsy link, you don’t have ads. I have to use Wordpress.org because I do run ads. I would not tell someone to move to WP if they were satisfied with Blogger[and there are some things about Blogger I still miss], but it is worth the trouble if you want more flexibility. I should also mention that I used to own a web design business, so I do have some experience in making things on a website look just the way I want them to, but there are plenty of themes, that look great as is.
I grew up in Oklahoma with cornbread on the table most any meal save for breakfast, which had biscuits instead. I remember having cornbread and milk together in a glass, which sounds odd to me now. But was delicious then. I grew up with my great-grandmother on a little patch of land with chickens and roosters and green, green grass. Fresh vegetables from the big garden. Canned ones gleaming from the plain shelves in the storm cellar. I had cornbread just today, in fact.
Brenda
MMMMM I already have some of this. I think I will go have a piece. Its good for a cold, don’t you agree?
porcupine meatballs now on the stove simmering – having it with broccoli too. Will be a first time meal
oh yummy! I love it
and I haven’t told you lately how much I LOVE your blog… the recipes, the photos… reading here just always makes me *happy*
Can you gain weight just by reading recipes? Yes? O dear, I think even that won’t stop me.
Looks delicious!
Do you have a great recipe for hot cakes? Cooked on the stove top corn bread like pan cakes, but so much better?
I love really great cornbread too…and I love it in a cast iron baking dish of some sort.
[...] know I have a problem. A cornmeal problem – I’m addicted to stuff made with it. We have this, and this. These are amazing and these are downright addictive. I am sure there is more, but [...]
[...] other recipes you may enjoy: Peanut Butter Cornmeal Cookies Buttermilk Cornbread SHARETHIS.addEntry({ title: "Corn Pancakes", url: "http://dlynz.com/?p=2938" [...]
Looks delicious! With all of that lovely, tangy buttermilk, is there supposed to be baking soda in the recipe?
I took the batter, and placed it atop a pan of leftover chili, then baked for 40 minutes. Delicious!
tokenblogger – I apologize for not answering your question sooner, but I don’t have a hotcake recipe specifically. I do have one for corn pancakes, that you can find here – http://dlynz.com/?p=2938 – hope it comes close to what you are looking for.
Jack – that sounds really tasty!
Oh man it does look good! I love cornbread and will be making some of this the next time I make beans and Spanish rice for dinner or if we have chili.
[...] Vegetarian Chili to which I added some shredded chicken, some poblano chili, and frozen corn; and Buttermilk Cornbread. Totally amazingly good cornbread, moist and almost cakelike… none of the nasty, dry, [...]
I’m eating this while I type! It’s delicious but I made a few changes. Instead of a “glug” more, I added 1/2 a cup more of buttermilk. I may even add more next time because I like my cornbread extremely moist. I also added a 1/2 tbsp more sugar and once again I may add more next time. It’s a bit dull bit other than that it’s awesome! This is my first time making cornbread and it turned out almost restaurant quality!