Sunday, February 24, 2008

Buttermilk Cornbread

I'm not a big fan of cornbread, but my husband likes it. I ran across this recipe while trying to figure out what to do with all the buttermilk I had left over from the strawberry cupcakes. I can't really give a review of this recipe since I don't like cornbread, but it smelled great, and my husband seemed to like it.

Buttermilk Cornbread


  • 1/4 pound 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


  • Preheat oven to 375 degrees. Grease an 8 inch square pan.
  • Melt butter in large saucepan. 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 pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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