Friday, June 19, 2009

Cornbread

Cornbread 2 cups stone-ground cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup granulated sugar
2 teaspoons canola or other vegetable oil
1 beaten egg
2 cups buttermilk

Directions
Preheat oven to 375 degrees.  Spray an 8- to 9-inch square baking pan (heavier is better) and set aside.
Mix ingredients together.  Pour into the prepared pan and bake immediately until browned.
If you allow the batter to sit, the baking powder and soda will activate before the pan gets hot. This will prevent the cornbread from rising.   

Like a sweet cornbread?  Add up to another 1/2 cup sugar to the batter.
Like a flavorful cornbread?   Add cooked corn, cheese or diced peppers.

1 comment:

The Japanese Redneck said...

We love cornbread. It's a must with peas, butterbeans, turnips and cabbage.

I like it with corn, peppers, onions but the hubby won't eat it any way but plain.

I think I would like it with the sugar too. I think this is how one of the ladies that use to keep us when we were little made it. After it was done and cooled a little, she split it and put grape jelly in the middle. We gobbled it up.

Ramona