1/2 cup white sugar
1/2 cup butter
1 teaspoon baking soda
1 teaspoon baking powder
1 cup yellow cornmeal
2 cups flour
1 cup buttermilk
1/2 teaspoon salt
2 eggs
1/4 cup brown sugar
Combine sugar, butter, and eggs. Mix well. Add dry ingredients, alternate with buttermilk. Makes about 2 round pans. Bake at 350 until pick comes out clean, about 15-20 minutes, less for thin cakes. Do not over-bake!
Comments: The buttermilk and that little scoop of brown sugar makes all the difference. This is my favorite kind of cornbread. I need to get my hands on some roasted cornmeal and try it. I made the last batch with half milk and half buttermilk (from my butter-making) and it wasn't the same. Need to have the full-fat buttermilk!
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This was Great-Grandma Amanda. Our
ReplyDeleteDad's grandma. She would make this for Dad when he would stay at his grandma's. Aparently there was also a special pitcher used for milk that was poured over the cornbread.