Monday, March 8, 2010

Buttermilk Cornbread

We had company yesterday, and ate chili for dinner.  I wanted cornbread to go with it, and also had some buttermilk to use up, so I found a recipe for Buttermilk Cornbread on Allrecipes that looked good.  I copied my friend, Eating, Etc. and baked it in a pre-heated cast-iron skillet.  It was so, SO good this way!!  I love baking things in my cast-iron skillet.  I seem to use it more for baking things than cooking on the stove top.  (The buttermilk recipe is very similar to Eating, Etc's recipe- just used buttermilk instead of milk, and a few other differences.  Um, this one has more butter.  I've made her recipe before and it's really yummy too.)

This went so well with chili and was very well-recieved by our company.  My kids loved it with honey on top.  (I decreased the sugar by just a tad- probably 1 tablespoon.  So I just used a scant 2/3 cup sugar).  This recipe has you mixing up the batter in a large skillet (the same one you melt the butter in).  After mixing the batter, you pour it into your cast-iron skillet.... don't bake the batter in the same skillet you mixed it.  The original recipe just uses an 8-inch square baking pan, so just use that if you don't have a cast-iron skillet.  You will probably need to bake for a longer amount of time if you do that. 

Buttermilk Cornbread
adapted from Allrecipes

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

1.Preheat oven to 375 degrees F (175 degrees C). Pour about a half-teaspoon of oil into a 10-1/2" cast-iron skillet and put it into the oven while it is preheating. 

2.Melt butter in another large (12-inch) skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared cast-iron skillet.

3.Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted in the center comes out clean.
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