Saturday, February 11, 2012

Cornbread

When I go to a restaurant and see cornbread on the menu I am tempted to order only that..I really could make a meal of just cornbread and nothing else!! Making it at home is simple and quick and you can adjust the sweetness to what you like. I especially like eating this with a chicken roast, sort of reminds me of 'bubbat' without the raisins:) It would also go well with chili.
You will need:
  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
Method:
  1. In a medium size bowl, whisk flour, cornmeal, sugar, baking powder, baking soda,  and salt.
  2. In a small bowl, whisk eggs and buttermilk, add melted butter and whisk until well blended.
  3. Pour into dry ingredients and stir only until combined. Do not overmix.
  4. Grease an 8" square pan and pour batter into the pan.
  5. Bake at 400ยบ for 22 minutes or until toothpick inserted comes clean. It will have a nice golden color.

25 comments:

  1. oh, i was really hoping that a cornbread recipe would come up on MGCC sometime. I want to try your recipe. I love cornbread too!

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  2. This past summer we raised our own corn, then ground it in our grain mill. Tastes wonderful! As a kid we made a meal out of hot cornbread and milk.

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  3. I fix mine in an iron skillet and sometimes sprinkle some brown sugar on top to melt into it as it bakes. Your recipe sounds good.

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  4. I bake mine in cast iron skillet, too. Grease the skillet and place it in the oven as you prepare the cornbread. Then pour the mixture into the hot pan and bake as usual. It makes the crust simply incredible! Also, cut the bread and remove it from the skillet right away or cut the wedges and leave them in the pan on one of the cut sides. Don't let that fabulous crust get soggy!

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  5. When our kids were still at home I made this almost every Sunday morning and we eat it with pancake syrup. We call it Johnny Cake and it is one of my husband's favorites. Thanks for posting it.
    Bernice J

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  6. Ummmm. I love it with potato soup, and bake mine in a hot skillet, too. And it's good with jelly!

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  7. We had cornbread at every dinner growing up. Mom cooked it in a cast iron skillet, too. She'd put a little bacon fat in the skillet and sprinkle a little cornmeal in it then pop it in the oven until the cornmeal was golden brown then pour the cornbread mix on top of that and bake until done.

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  8. Your cornbread looks so light and fluffy but still firm enough not to crumble. We love cornbread with bean casseroles as well.

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  9. I'll be making this tonite to go with my bean soup. Thanks, Betty!

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  10. shirley reimer bertheletteFebruary 11, 2012 at 12:43 PM

    OH HOW i :3 CORNBREAD,, WHAT SIZE CAST IRON SKILLET DID THEY USE,,UMMM

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  11. Funny you should mention making a whole meal out of cornbread, when I was a kid of 13 and we had just moved to Georgia, we were very poor and lunch for 6 would be one 8x8 pan of cornbread. We each got two little pieces and that was it. We loved cornbread just never got enough.

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  12. Another great topping is finely shredded extra sharp cheddar! I'm intrigued by the cornmeal in the heated skillet, will have to try that with my next batch, because the crust is the best part!

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    Replies
    1. Be sure you heat it in the oven, not stove top, otherwise the bottom will be too dark

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  13. We love Johnny Cake! As a child we would have baked beans and Johnny Cake or Steamed Brown Bread for dinner on Saturday nights. My Mom would put some orange juice in the mix for Johnny Cake.
    Thanks so much for this wonderful post. As with so many of these recipes, they conjure up many wonderful memories.

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  14. I'll be making this soon! Two ways I enjoy cornbread that haven't been mentioned yet: alongside fried or broiled fish for supper; and, if there's leftover cornbread, I slice it about 3/4 inch thick, put a little butter on the slices, broil it for a minute, then add maple syrup. Breakfast treat :)

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  15. I'm also a sucker for cornbread. We had a potluck at church yesterday and I decided to top my casserole dish (cooked in a crock pot) with your cornbread recipe and bake it in there for the last few hours of cooking. It turned out wonderfully. I will definitely be topping more recipes this way in the future. No need to dirty another pan!

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  16. Man may not be able to live by cornbread alone…but I can. I love my grandma's cornbread. I can’t get enough of it. Give me Betty's cornbread or give me death.

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  17. An excellent recipe, especially for a novice "baker" like me. I added a bit of cayenne for heat because I like a spicy cornbread (a scant 1/4 tsp) and some finely snipped chives from the garden (just for flavour and colour).

    It was too much for one, so I let a few chunks dry out and then turned them into fine crumbs, which I used as coating for some pan fried fish. Also delicious. I wish I could get catfish in my area!

    Cheers.
    David H.
    Vancouver, BC, Canada

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  18. we called it Johnny Cake to served it with hot cooked vanilla pudding on top...MMMMM so good

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  19. My recipe for cornbread is much like this one with one big exception NO SUGAR! I use the heated cast iron skillet and it bakes a wonderful bread, then you butter it and eat it with buttermilk! Yum, I think I could live on that!

    Jo in MN who is grateful for your recipes!

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  20. for gluten free could you substitute the flour for corn starch?

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    Replies
    1. I would not substitute corn starch for the flour, but you could substitute it with an all-purpose gluten free flour mix.

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  21. Hi Julie - does the cornbread hold up well, or does it tend to crumble and fall apart when biting into it?

    Thanks :)

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    1. I'm not sure if you are asking Betty about the posted recipe or if you are asking me about substituting gluten-free flour. If you are asking about the gluten-free then no, it doesn't fall apart when biting into it. Usually when it does that its because there is no xanthan gum added to the flour. You don't need a lot .. a 1/2 tsp per cup of flour is lots.

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  22. just made it today, it was delicious..its a keeper

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