I hope y'all are enjoying the Guest Blogger Series here on The Country Cook. I know I am. I have been loving what everyone has brought to the table so far.
The next blogger I am proud to introduce (if you don't know her already) is Libby from Cooking with Libby.
Military spouses always tend to find each other and gravitate towards each other and Libby and I were no exception. Her husband is still serving our country and so I give him and his beautiful family my undying gratitude.
Libby and I share very similar styles of cooking. If you like what I'm doing over here, then you really need to go browse through some of her recipes. She's a sweetheart of a lady that is always cooking up tasty, family-friendly food.
So now, I'll shut up and let her get on with what she came here to do!
This is not how my Mother-In-Law makes her cornbread. As a matter of fact, I'm not even sure this qualifies as actual deep south cornbread...mainly due to the amount of sugar, flour, and buttermilk. I have heard that pure Southern cornbread has a thin-like appearance, with little or no buttermilk or flour, and is sweetened just a tad. This recipe is the complete opposite. This one is more of a cake-like cornbread then anything and my children love to eat it because it literally does remind them of cake...lol. In any event, this is the staple recipe we use for our cornbread and haven't used any other recipe since finding this one. One of the things that I have learned from making this over and over again is to prep your ingredients before making it. It's best to combine all the ingredients in the original skillet that you use in the beginning vs. moving them from bowl to bowl. I am not sure why this is, but making it this way works for us. One day I will ask my Mother-In-Law how she makes hers ;) Until then, this one will have to do ;)
Homemade Buttermilk Cornbread
1/2 cup or 1 stick of butter
2/3 cups white sugar
2 eggs, beat lightly
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1. Preheat oven to 375 degrees and grease an 8 inch square pan.
2. Measure out and prep all ingredients.
3. Combine the buttermilk with the baking soda and stir until well mixed. Set aside.
4. Melt butter in a large skillet.
5. Remove skillet from heat and add sugar.
6. Very, very, very quickly, add the eggs and beat until well blended.
7. Add the buttermilk/baking soda, stirring until well blended.
8. Stir in the cornmeal, flour, and salt until well blended and few lumps remain.
9. Pour batter into prepared 8 inch square pan.
10. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.
Thank you again Brandie for this wonderful opportunity to guest post on The Country Cook. I hope that some of you will come join me and the family over at Cooking With Libby :) We'd love to have y'all ;)
Anyone craving cornbread yet? I know I am. Look at that picture! Can someone please pass the butter? Big thank you to Libby for bringing such a great recipe here today.
Printable Recipe Here