Cornbread recipe

by Marisa on July 6, 2008

Buttermilk Cornbread
adapted from The Joy of Cooking

Preheat oven to 425 degrees. Put the baking pan you’ll be using (9 x 9 baking pan or 10 inch cast iron skillet) in the oven to heat.

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup yellow cornmeal
1 cup buttermilk
2 eggs
4 tablespoons melted butter
1 tablespoon honey

Sift the dry ingredients together in a medium bowl. In a small bowl, combine buttermilk, eggs and honey. Add melted butter and stir to incorporate. Add the wet ingredients to the dry and mix until just combined.

Remove baking pan from oven and lightly grease with some butter. Pour the batter into the hot pan and return to oven. Bake for half an hour.

It’s delicious with chili, or buttered and spread with honey.

{ 2 comments… read them below or add one }

Yeeech! March 26, 2009 at 5:53 pm

More flour than cornmeal; how can this be cornbread.

Honey, must be a Yankee recipe

Marisa April 6, 2009 at 10:01 am

Yep, it’s definitely a Northern cornbread recipe. Nonetheless, it’s quite tasty.

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