Monday, September 5, 2011

Homemade Sweet Cornbread

This is great for breakfast or as a snack with tea. It's quick and easy to make and you can make it sweet or savory. This time I went with sweet but next time I may do savory with some cheese and green onion to go along with soups and chili that are coming up on the menu later in the month. Sorry, no photos of the process this time.
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 cup white sugar 
  • 1 teaspoon salt
  • 3 teaspoons baking powder

Start by making a cup of buttermilk if you don't keep any in your fridge, pour it into your bowl or mixer and add the cornmeal. Let the cornmeal soak for a couple of minutes while you get the other ingredients ready and preheat the oven to 400.

Now add the sugar and oil, mix for a bit and then add the egg and mix. Now add all of the dry ingredients and mix until just combined. The batter should be quite thick, pour into a lightly greased pan and thump the pan on the counter to even out the batter a bit. Bake at 400 for 20-25 minutes. Mine baked for 22 minutes and was perfect.

For savory cornbread:
  • Only use 1 tablespoon of sugar instead of 1/2 cup, you could also up the salt to 1 1/2 teaspoons if you like
  • Add 1/2 cup cheddar cheese and a chopped green onion as well as a shake or 2 of cayenne pepper
  • Try cheese and diced jalepenos
Be sure to add these things in with the wet ingredients so that they are well mixed.

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