Never Fail Buttermilk Cornbread
By
Linda Stevens
@bittygirl51
1
If you prefer your cornbread UNSWEET, this is the cornbread for you! It is easy to make, but totally from scratch and delicious! It is not the sweet, "cake type" but a great compliment with beef stew or a pot of beans!
Two very important steps: It must be made in a cast iron skillet and skillet needs to be greased with bacon grease!
Oh, and whatever you do - don't make this with sweet milk! Buttermilk is the key!
Enjoy!
Two very important steps: It must be made in a cast iron skillet and skillet needs to be greased with bacon grease!
Oh, and whatever you do - don't make this with sweet milk! Buttermilk is the key!
Enjoy!
Ingredients
-
2 cwhite corn meal
-
2/3 call purpose flour
-
1/2 tspbaking soda
-
2 tspbaking powder
-
2 tspsalt
-
2 mediumeggs
-
2 cbuttermilk
How to Make Never Fail Buttermilk Cornbread
- Preheat oven to 400 degrees. Combine dry ingredients in bowl.
- Add beaten eggs and buttermilk & mix well. (I use a hand mixer).
- Place 10 inch iron skillet on range top with 2 T of bacon grease. Heat on medium.
- Pour cornbread batter into skillet until bubbles form on top.
- Place skillet into center rack of 400 degree oven and bake for 20 minutes. Insert toothpick in center to be sure it's done (dry).
- Remove from oven and place under broiler for approx. 1-2 minutes, just to brown the top of cornbread a bit.
- Remove from broiler and place a large glass plate over the top and invert. Let the skillet of cornbread lay upside down on the glass plate until it cools (approx. 15 min.)
- If cornbread doesn't release, tape around the edges and top of skillet. Be patient; it may not be cool enough. It will eventually fall onto plate.
- Serve warm, cut into eight wedges. Serve with butter of your choice. Each wedge is 5 WW Points Plus.
