Monday, May 28, 2012
One thing cornbread is not known for is being extremely healthy. But, we substituted the original buttermilk in this recipe for skim milk and called it a day. You may have missed the buttermilk if you had them side-by-side, but for me this really hit the spot. What else says summer like a barbeque, corn on the cob, and cornbread?!
I hope you are all having an enjoyable Memorial Day as we honor those who have served and died for our country. Of course, simultaneously, I always have associated Memorial Day as the kick-off to summer and I'm thrilled with the number of exciting summer recipes we have coming up...I can practically taste them already. I've been keeping a list on Pinterest of summer recipes I want to make! I wish summer was longer so I'd have a chance to make as much as my eyes want!
1/2 cup butter
2/3 cup sugar
1 cup milk (I used skim; the original used buttermilk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
Preheat the oven to 375 degrees F. Grease an 8x8 baking pan and set aside. Melt butter in a large bowl in the microwave. Stir in sugar. Quickly add eggs and beat until well-combined. Add buttermilk and baking soda an stir into mixture. Stir in cornmeal, flour, and salt until well-combined and it is mainly smooth (very few lumps). Pour batter into greased baking pan. Bake in the oven for 30-45 minutes, until a toothpick comes out clean. I prefer to serve it still warm, but you can serve it either warm or at room temperature. To store, place in an airtight container for up to 5 days.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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