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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Pst Felix
[email protected]This cornbread is delicious! It's the perfect side dish for any meal.
Pastor Charles Riaz
[email protected]I've tried many cornbread recipes, but this one is my favorite. It's so moist and flavorful, and the buttermilk adds a nice tang. I always get compliments when I make this cornbread.
Leann Barron
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make, and it always turns out perfect. I love the variations included in the recipe, too.
Talha Safa
[email protected]I love this cornbread! It's so moist and flavorful, and the buttermilk gives it a nice tang. I've made it several times now, and it's always a hit.
Sabin Basnet
[email protected]I'm not a great baker, but this recipe was easy to follow and the cornbread turned out great. It was a hit with my family and friends.
its_pandafan1 ccc
[email protected]This cornbread is delicious! I followed the recipe exactly, and it turned out perfect. I served it with chili, and it was the perfect complement.
Ali Ahmd
[email protected]I've never been a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, and the buttermilk adds a nice tang. I'll definitely be making this again.
Ari Michelle
[email protected]This cornbread is a staple in my kitchen. It's always a crowd-pleaser, and it's so versatile. I've even used it to make cornbread stuffing.
Joshua Evans
[email protected]I love the variations included in this recipe. I've tried the cheddar cheese and bacon variation, and it was a hit with my family. I can't wait to try the other variations too.
Abdulla All
[email protected]This cornbread is so easy to make, and it always turns out perfect. It's the perfect side dish for any meal.
tabark park
[email protected]I've tried many cornbread recipes over the years, but this one is by far the best. It's incredibly moist and flavorful, with a perfect crumb. I'll definitely be making this again and again.
Jim Bonham
[email protected]This cornbread is a delightful treat! The buttermilk adds a tangy flavor that perfectly complements the sweetness of the cornmeal. I especially love the variations included in the recipe, as they allow me to customize the bread to my liking.