Monday, August 15, 2011

Buttermilk and Corn Cornbread

Made this today to go with our Smoke Sausage Jambalaya.  Really good and wholesome.  A slightly sweet, light cornbread with a touch of roasted corn taste.   Y'all going to have to roll me to the couch after eating this.  :D

Buttermilk and Corn Cornbread

1 cup All Purpose Flour
1 cup Corn Meal
1/4 cup Sugar, this is optional
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 cup Buttermilk
2 Eggs
4 Tablespoons Butter or Margarine
1 cup Fresh Whole Corn, mine was some frozen corn i had left over

Heat oven to 425 degrees.  
Spray pan.  Add Butter or Margarine to pan and heat in oven.  Pay close attention so you don't burn it.  Get pan out of oven when butter or margarine is melted. 
Mix dry ingredients.  Add cooled butter or margarine. 
Mix the buttermilk and eggs but don't over mix.  
Add corn.  Mix.  Let sit for 5-10 minutes.  
Put pan back in oven for a minute or two before the batter is ready to cook.  
Pour batter in hot pan...should sizzle.

Bake at 425 degrees for 15-20 minutes. (everyone's oven is different adjust time to yours)

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