Yes, you read that right. I made cornbread for my Secret Recipe Club assignment. You see, I have NEVER, okay, only one other time, have I made a good cornbread from scratch. They are always way too dry, not much flavor and so I always resort back to the Jiffy box mixes. I know, I know!
This month, I was assigned Angels Homestead. April is a wife, mom of 5 and grandma of 2. She loves homesteading, cooking and sharing these things with others. I love this sentence from her "About Me" page:
I want to bring back a simpler way of life, where families sit down together to a home cooked meal and talk every day, growing as much of that food as possible with our own hands, and the old-fashioned art of canning that food too. In today's fast-paced world that's not easy, but with a little effort, it IS possible, and so worth it. - See more at: http://angelshomestead.blogspot.com/p/about.html#sthash.Y58olLlQ.dpuf
I love that! Simple is something that is a rarity these days. I enjoyed browsing through her different pages and of course trying to pick out a recipe. I had a few pinned, such has her White Castle Sliders, Southern Buttermilk Biscuits, and Southern Fried Chicken. But I ultimately settled on her Moist Buttermilk cornbread. I was making my Veggie Chili and decided to give it another shot at homemade corn bread. I'm glad I did. It was a winner in my book. I made this in an 8x8 pan, but next time I think I'll do muffins.
I realized I didn't have cornmeal, but corn flour. I did a quick search to see if they were interchangeable (there was actually alot of confusion out there depending on where people were from as to what corn flour is). In the case of mine, yes, it is interchangeable as it is basically cornmeal that is a very fine, flour texture. It creates a lighter, fluffier, less dense cornbread. Here is an interesting link that explains the difference and how to use. I actually liked the result using the corn flour and may continue using it.
Moist Buttermilk Cornbread
COURTESY OF ANGELS HOMESTEAD
1/2 c. butter
1/3 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
1/2 tsp. salt
1. Preheat oven to 350. Grease a small 6" cast iron skillet or an 8" regular baking pan (I used an 8" pan). Place in the oven as it preheats.
2. Melt butter and allow to cool slightly. Add eggs and buttermilk and and beat until well blended. Combine cornmeal, flour, salt, sugar and baking soda. Whisk until blended.
3. Add buttermilk mixture to flour mixture and stir until well blended and a few lumps remain.
4. Carefully remove pan from oven and pour the batter in to the pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy with butter and honey! Thank you again April for a successful homemade cornbread recipe.
With Joy UNquenchable,