Cornbread is a dinner accompaniment that everyone seems to forget about. And, I have to wonder…why?
Here’s what’s funny. Cornbread’s REALLY easy to make and I bet you already have the list of ingredients sitting right in your pantry and fridge.
The exception, one might argue, could be buttermilk. Good news – that’s an easy fix!
Buttermilk is essentially dairy with a little acidity, so if you don’t have a carton of real buttermilk in your fridge it’s simple to make an effective substitute.
- MIX one scant cup of milk and one tablespoon lemon juice or white vinegar.
- LET the mixture set for 10 minutes until it’s curdled and slightly thickened.
- USE the buttermilk substitute just as you would regular buttermilk.
- 6 tablespoons salted butter, melted (plus a little more for the baking pan)
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs, beaten
- 1-1/2 cups buttermilk or buttermilk substitute
- Preheat the oven to 425°F and grease the bottom and sides an 8x8" baking pan with butter.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, whisk the eggs, buttermilk and butter together, and then pour it into the cornmeal mixture. Use a rubber spatula to fold the ingredients together until a lumpy batter forms and all the dry spots are gone. Pour the batter into the prepared baking pan.
- Bake the cornbread for 20 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown. Let it cool for 10 minutes before cutting and serving.