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children of the cornbread

September 19, 2010


Today was a day for puttering and simmering in the kitchen.  We made a vat of applesauce with assorted seconds from our favorite orchard, and portioned it out for the freezer.  Homemade applesauce in February or March is a wonderful thing!  I then tried a new recipe for a ginger butternut soup.  It was physically beautiful, all golden and creamy, but it tasted like nasty and was disappointingly thin, and so was sent down the disposal.  Mrslovey had a much better success rate. She made a giant pot of chili which will also go into the freezer to provide a ridiculous number of lunches (or dinners) over the next few months.  And since apparently you can’t have chili without cornbread, I was assigned that task.  I found a recipe for a buttermilk  cornbread that I had clipped out of a magazine a while ago (can’t remember which one, sorry), and decided to give it a try.  

Overall I thought it was pretty decent.  The buttermilk gave it a nice subtle flavor while helping it to stay moist.  It was a little bit on the sweet side, so I’d probably cut the sugar in half next time.  Mrslovey thought it was just fine, too.  She smeared a little butter, drizzled a little maple syrup, and declared it tasty indeed.  We might try some variations in the future – maybe add some corn niblets, cheddar cheese, or jalapenos.  Maybe all three.  Cornbread is made to be played with!

BUTTERMILK CORNBREAD

1 cup all-purpose flour

1 cup yellow cornmeal (I used stoneground, which has a slightly finer texture)

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup buttermilk

3 tablespoons butter, melted

  • Heat oven to 400F
  • In a large bowl, combine all dry ingredients.  In a small bowl, whisk together eggs, buttermilk, and butter.  Stir into the dry just until moistened.
  • Spray a 9-inch square pan with cooking spray and pour batter in.
  • Bake for 15-20 minutes, until top is lightly browned and a tester in the center comes out clean.
  • Serve warm.
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One comment

  1. I must say that I thoroughly enjoy reading your blog. It gives me the itch to try some of the recipes but I am so not a coinsure of the kitchen 😉 Keep up the great work!



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