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Finally got “the” cornbread recipe

I set out on a quest to find what would become “the” cornbread recipe for my cooking arsenal.  I wanted something I could always rely on and use fresh/local ingredients……I find cornbread to be very versatile (to top off casseroles or make a good casserole in itself) and plan on using this base recipe in other recipes quite often.

In any case, for just this test, I decided to make cornbread muffins.  I had quite a bit of buttermilk left, so I made 20 total muffins! 

When they cooled, I wrapped each one up individually in saran wrap, put them all in a gallon sized freezer ziploc bag (two actually), and froze them.  My husband and I can quickly pop one of these bad boys in the microwave for about 45 seconds and have warm cornbread for breakfast or with a delicious bowl of chili.

You should probably only keep these frozen for about 3-4 months, but I do not expect them to last that long!

BUTTERMILK CORNBREAD

Ingredients:

1/2 cup butter (my butter now comes from a local creamery!)

2/3 cup white sugar (have yet to find a local source, but have decided to purchase the most organic source I can find that is as local to me as possible)

2 eggs (farm fresh!)

1 cup buttermilk (also from a local farm) — can substitute in one cup of milk mixed with 1 tblsp lemon juice (just let the mixture sit for about 10 minutes to let it begin to “curdle”)

1/2 teaspoon baking soda (have yet to find either local or organic)

1 cup cornmeal (manufactured very close to me in Iowa!)

1 cup all-purpose flour (I now buy organic)

1/2 teaspoon salt or kosher salt

The mixture in the pan…..next to the very necessary Pam….make sure to grease the pan or muffin tin (and reapply on the muffin tin if you are reusing it for the secondary batches)

Directions:

1.  Preheat oven to 375 degrees.  Grease either an 8 inch square pan (if you want blocks of cornbread) or a muffin tin.

2.  Melt the butter in a large sauce pan.  Remove from heat and stir in sugar.

3.  Temper the eggs (by adding some of the hot butter mixture to the eggs to gradually warm them up) then quickly whisk the eggs into the pan.  Beat until well blended.

4.  Combine the buttermilk with the baking soda then stir the mixture into the pan.

5.  Stir in cornmeal, flour, and salt until well blended and few lumps remain.

6.  Pour batter into 8 inch square pan or put about 1/4 cups worth of the batter into each muffin tin.

7.  Bake in the preheated oven for 21 minutes (this was perfect time for my oven, but basically bake until a toothpick inserted into the center comes out clean).

I took a sneek peak of the muffins in the oven while baking!

Each muffin is about 250 calories (or square when cutting the pan into 9 total pieces).

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