Wednesday, November 30, 2011



I am a fan of cornbread with  my chili. This is an easy pan of cornbread that fluffs up almost like cake.


2 cups buttermilk or 6-8 Tbsp. dried buttermilk and 2 cups water
1 cup butter
2 eggs
1 cup sugar
2 cups flour
1 cup cornmeal
1 tsp. salt
2 tsp. soda

Melt 2 sticks of butter in a saucepan

In a bowl mix whisk together the buttermilk and eggs. You should seriously try the powdered buttermilk. It's awesome! No expiration date! Who always has buttermilk in the fridge?

Add the butter, sugar, flour, cornmeal, salt, and soda and whisk.

Spread ingredients in a greased 9x13 pan.

Bake at 375 degrees for 20-25 minutes. A toothpick inserted near the center should come out clean.

This recipe is tasty with my Award Winning Chili!

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