Buttermilk Corn Bread

Yeah, I’m uploading a lot of cornbread recipes. Mostly that’s because I love cornbread and am still searching for the perfect recipe. I haven’t found it yet honestly. Nothing too northern (cake-ish and sweet) and nothing too southern (dry and flavorless).

Cornbread 1 Cornbread 2

INGREDIENTS

1 cup yellow cornmeal
1/2 c self rising flour (White Lily brand)
2 Tbs sugar
1/2 tsp salt
1 cup buttermilk
1/3 cup cooking oil
1 egg lightly beaten

Mixins I used:

1/2 finely chopped jalapeno
1/2 c defrosted frozen corn kernals

DIRECTIONS

Preheat oven to 425º.

In a medium sized mixing bowl, add 1 cup of Yellow Cornmeal.

Add Flour, baking powder, salt.

Add Sugar.

Add Salt.

Mix all the dry ingredients well.

Add some oil to your sectioned baking pan and place it in the warm oven for 5-10 minutes.

Add buttermilk to the dry ingredients and stir to lightly mix.

Add the oil.

Slightly beat the egg and add to the mixture, stir all ingredients to light incorporate them together.

Carefully remove the hot pan from oven, spoon batter into each section until the section is full.

Place back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top.

Remove to a cooking rack, brush with butter if desired.

Serve warm and Enjoy!

NOTES

Can be made with All-Purpose Flour. You just need to add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda to the dry ingredients if you use it instead of Self-Rising.

Corn Sticks can be re-heated or baked and frozen for later if desired.

SUBSTITUTION 1:

1/2 c self rising flour =

1/2 cup all purpose flour
3/4 tsp baking powder
pinch salt

HOWEVER, with this substitution, you will need to increase your liquid quantity (no, I don’t know how much, eyeball it) to compensate for the higher protein content in the all purpose flour. And no matter what you do, your cornbread made with the above substitution will NOT be as tender as it would be if made with the White Lily Southern Flour.

SUBSTITUTION 2:

1/2 c self rising flour =

1/2 c Swan’s Cake Flour
3/4 tsp baking powder
pinch salt

Why? White Lily Flour, which Southerners use, has low protein and low gluten content.  Swan’s Cake Flour has a similarly low protein content.

NOTE: The cast iron pan making things crispy is a total scam. Nothing I made, following the instructions, has been particularly crispy. But then, my alternative is a wok and metal pan. Which work at least as well. For less money. And I already own and use them for other things. Also, I find not washing cast iron to be a really dirty habit. Cleanliness is next to godliness, ye ken?

NOTE: Needs more sugar. Way way more. Texture is too crumbly. Don’t make this again. Recipe is too southern for my taste.

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