connie's rustic southern cornbread
This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If you wish, add a can of drained corn. Enjoy!
prep time
10 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 2 sticks cultured butter
- 1/3 cup spenda
- 1/3 cup white sugar
- 1 cup white, ground cornmeal
- 1 cup all purpose flour
- 1 cup light buttermilk
- 2 - eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
How To Make connie's rustic southern cornbread
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Step 1Grease an 8 inch square baking pan.
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Step 2Melt butter in the microwave.
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Step 3Mix cooled butter and sugar together. -
Step 4Add eggs. Mix very well.
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Step 5In a separate bowl, add baking soda to the buttermilk and mix well.
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Step 6In a larger bowl, mix cornmeal, flour and salt. Mix well.
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Step 7Add the buttermilk mixture to the cornmeal mixture.
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Step 8Beat until blended. It will have a few lumps in it.
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Step 9Pour batter into greased baking pan.
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Step 10Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Tag:
#Quick & Easy
Keyword:
#buttermilk
Keyword:
#cornmeal
Method:
Bake
Culture:
American
Ingredient:
Flour
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