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Growing up I always remembered my mother using buttermilk in her cornbread. Being a diabetic I had to make this bread a little more friendly to my diet.

Cornbread

1 1/2 cups plain cornmeal
1/2 cup flour
1 Tablespoon baking powder
3/4 teaspoon salt
1/2 cup Splenda. Use less if you want it less sweet. (Use Sugar if you must)
3/4 cup milk
3/4 cup Sweet Buttermilk
1/2 cup canola oil
2 large eggs

Preheat Egg for indirect at 400 degrees.
Once Egg is stable preheat 5qt. Dutch Oven or 8 inch skillet

Blend dry ingredients in large bowl.
Blend milk, oil, and eggs, and add to dry ingredients. Blend till all is combined.

If you wish add a finely chopped onion and/or a couple chopped jalapenos to this recipe. Shedded cheddar is also a find addition.

Use a small amount of Crisco or bacon grease (say about 1/4 tsp or so) to coat the inside of dutch oven or skillet. Place back in Egg for a few minutes - you want the cast iron hot.

Pour mixture into the hot dutch oven or skillet.

Bake covered at 400 until golden brown on the top, about 20-30 minutes.
Fork should go in and out clean. Leave cover off the last 5 minutes if you want the top to be more brown.

A note on Sweet versus Cultured Buttermilk. This recipe calls for Sweet Buttermilk for a reason. Sweet Buttermilk is REAL Buttermilk. It enhances the sweetness of this cornbread. Cultured Buttermilk is chemically produced and in my opinion bitter. I think the final product is not as good. It may take you some time to find real buttermilk, but it is worth it. Stores like Trader Joe's and Whole Foods carry real buttermilk.

 


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