Monday, February 1, 2010

Buttermilk Cornbread

{print this recipe}

Although I know this oh-so-yummy cornbread is not at all healthy, I want to remind you health nuts out there not to be scared off by the word 'buttermilk'.  It's not as artery-clogging as it sounds!  Buttermilk is made by adding a bacteria culture to low- or non-fat milk!  So don't pass on by recipes that include buttermilk if you think this means it's high in fat....


Source: allrecipes.com
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 9-12 squares

INGREDIENTS
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS
1. Preheat oven to 375 degrees.  Grease an 8-inch square pan.
2. Place butter in a microwave-safe dish.  Heat just until melted.  In a medium bowl, combine sugar and butter.  Stir until mixed. Quickly add eggs, beating until blended.
3.  Combine buttermilk and baking soda.  Stir into butter mixture.
4. Stir in cornmeal, flour and salt until well-blended and few lumps remain.  Pour batter into prepared pan.
5.  Bake in preheated oven for about 30 minutes, until a toothpick inserted in the center comes out clean.

Kitchen tip:
If you forgot to pick up buttermilk at the store (as I did the other night...), you can make your own rather than sending your husband back out in the rain (not that I know what that's like...).
What you need: 1 cup milk and 1 Tablespoon white vinegar (or 1 Tablespoon lemon juice or 1 and 3/4 Tablespoons cream of tartar).
What you do: Add your acid (vingar, lemon juice, cream of tartar) to your milk and stir.  Let stand for about 15 minutes, until the milk begins to curdle.  Stir well.
That's it!  So simple!

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