I'm a big fan of cornbread, but I haven't yet found the perfect recipe. My latest batch was buttermilk cornbread. Buttermilk is usually a nice addition to quickbreads and muffins — it has a little zing. But I didn't taste any difference between this batch of cornbread and my non-buttermilk-recipes.My main problem is that, no matter what I do, the cornbread turns out a little dry. Part of this is just the style of the bread, but I've had some genuine, Southern-made cornbread here in Raleigh that is full of cornmeal goodness and not at all dry. So I know it's possible.
The cornbread quest continues. And in the meantime, this will be a fine start to a little cornbread dressing for Thanksgiving.
Buttermilk Cornbread
- 1/4 c. butter, melted
- 1 c. cornmeal
- 1 c. flour
- 1/3 c. sugar
- 1 1/2 t. baking powder
- 1 t. salt
- 1 c. buttermilk
- 2 eggs
The food: Buttermilk cornbread
The verdict: I'd butter keep looking for the perfect cornbread recipe
4 comments:
I'm still on a cornbread search myself. Have you tried any recipes that use vegetable oil or shortening instead of (or in addition to) butter?
I haven't, but that's a good suggestion. Thanks!
Hi - I think my cornbread comes out pretty tender. The only differences are that my recipe calls for a rather shocking 4 tsps of baking powder and increases the butter to 1/3 cup. I also liberally brush the cornbread with butter while it is baking. I hope this helps.
I add a little bit of creamed corn (from a can or homemade).
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