Cornbread – 2 Recipes

I like to bake with buttermilk and take pleasure in a good piece of cornbread.  Since cornbread is one of my favorites, I am going to share a two of my most loved cornbread recipes.

Buttermilk Cornbread Muffins

 1 c Cornmeal

1 c All-Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

2 Eggs, beaten

¾ c Lowfat Buttermilk

¼ c Honey

2 Tblsp EVOO

 Preheat oven to 375 degrees.

In a large bowl, combine cornmeal, flour, baking powder, and baking soda.

In another bowl, combine the egg, buttermilk, honey, and oil.

Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; fill with batter until two-thirds full.

Bake until golden about 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing muffins from pan to cool completely on a wire rack.


Beyond Just Good Cornbread

I found this recipe in the November 2009 issue of Guideposts Magazine.  I was interested in it because the recipe calls for lemon zest!  Lemon zest in cornbread?  Yes, and I was not disappointed.

1 c Cornmeal

½  c All-Purpose Flour (the original recipe calls for spelt flour)

½ c Whole-Wheat Flour

2 tsp Baking Powder

½  tsp Baking Soda

½ tsp Sea Salt

1 Egg

1 c Lowfat Buttermilk

¼ c Honey (the original recipe calls for Maple syrup)

¼ c EVOO

1 Tbs Lemon Zest

Preheat oven to 400 degrees and lightly oil 8-inch square baking pan.

Combine cornmeal, flours, baking powder, baking soda and salt.  Stir with whisk till well combined.

In small bowl, whisk together egg, buttermilk, honey, oil, and lemon zest till well combined.

Pour into dry ingredients and whisk till no lumps remain.  Don’t over mix.

Scrape batter into pan and bake till lightly browned and beginning to pull away from edge of pan, about 20 minutes.  Cool on wire rack for about 10 minutes then cut in to 16 squares. Serve warm.

This recipe also works well for muffins.  Bet you didn’t see that one coming!  Another trick I do is to make up my cornbread batter and cook it on the waffle iron.

What do you like to eat with your cornbread?

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2 Responses to Cornbread – 2 Recipes

  1. Bob Williams says:

    Being from NC, transplanted to PA, I like to have good cornbread with Blackeye peas or pinto’s. Thanks for sharing you’re recipes and you’re stories. Like those almost as good as the recipes…

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