DELICIOUS BUTTERMILK CORNBREAD WITH VARIATIONS
From "The Laurel's Kitchen Bread Book" by Laurel Robertson. Make your own delicious cornbread from scratch; it's so much better than the ready-made mix, and quick and easy to prepare, too! There's really nothing better this time of year than fresh cornbread, hot from the oven, served up with fresh butter or a dollop of honey. The scent of cornbread baking in the oven will certainly please friends and family, so consider preparing this tasty bread at your next dinner party or special brunch. Helpful Tips: Be sure to use very fresh cornmeal, which will give a much better flavor and texture to the finished product. Instead of white sugar, this recipe uses a small amount of honey as a sweetener, to add a pleasing, distinctive flavor. If you prefer, use regular or miniature muffin pans to prepare this versatile bread, or use special corn cob pans if you have them. If you haven't got any buttermilk, use regular milk soured with white or cider vinegar (1 tablespoon vinegar plus milk to make 1 cup). Yogurt, beaten smooth, can substitute for buttermilk, but depending on how tart it is, increase the honey to compensate: our yogurt is medium sour and even with 2 tablespoons of honey in Basic Cornbread the bread is downright tangy. VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
Provided by BecR2400
Categories Quick Breads
Time 30m
Yield 1 8-inch pan
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
- Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
- Mix the wet ingredients together, then add the dry, stirring just until smooth.
- Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
- VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
Nutrition Facts : Calories 1558, Fat 33.6, SaturatedFat 7.5, Cholesterol 205.6, Sodium 4010.9, Carbohydrate 276.8, Fiber 22.3, Sugar 42.9, Protein 47.3
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Kevin Scott
[email protected]This cornbread is a great way to use up leftover buttermilk and cornmeal.
Nantume Majorine
[email protected]I love how moist and flavorful this cornbread is. It's the perfect comfort food.
Adrian Pinto
[email protected]This cornbread is a delicious and easy side dish that's perfect for any occasion.
Mary Alex
[email protected]I highly recommend this cornbread recipe. It's easy to make and always turns out perfect.
Milan Kamali
[email protected]This cornbread is a must-try for any cornbread lover. It's moist, flavorful, and has a beautiful golden crust.
bootla Sagor ff
[email protected]I love that this recipe is so versatile. I've tried it with different types of cheese, vegetables, and herbs, and it always turns out great.
Nothemba Tyaliti
[email protected]This cornbread is a great addition to any meal. It's perfect for breakfast, lunch, or dinner.
Manahil Mahi
[email protected]I'm not a big fan of cornbread, but I really enjoyed this recipe. It's moist and flavorful, with a nice crispy crust.
Thoko Elsie Nkomo
[email protected]I'm so glad I found this recipe. It's the best cornbread I've ever had.
Antonia Gijon
[email protected]This cornbread is delicious! I love the crispy crust and the moist, flavorful interior.
Tariq Bhand
[email protected]I've made this cornbread several times and it's always a hit. It's so easy to make and it always turns out perfect.
Ar Makki
[email protected]This cornbread is a great way to use up leftover buttermilk. It's also a great way to sneak some extra veggies into your diet.
Rasel Hossein
[email protected]I made this cornbread for my family and they all loved it. Even my picky kids ate it all up.
coolboy marcus
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. It's so good!
Marianne First
[email protected]This cornbread is so moist and fluffy. It's the perfect side dish for any meal.
Nujhatul Mahi
[email protected]I love that this recipe has so many variations. I've tried the jalapeño cheddar and the bacon cheddar versions and they're both delicious.
Taiwo Adeleke
[email protected]This cornbread is a staple in my kitchen. I make it all the time, especially when I have company coming over.
Shehre Khan
[email protected]I made this cornbread for a potluck and it was a huge hit! Everyone loved it.
Elbenicia Jonkers
[email protected]I've tried many cornbread recipes, but this one is by far the best. It's so easy to make and always comes out perfect.
SK SAIFUL ISLAM
[email protected]This cornbread is a delight! It's moist, flavorful, and has a beautiful golden crust. I followed the recipe exactly and it turned out perfectly.