As we get closer to Thanksgiving, it can be scary to think about "What can I eat??" Stuffing has always been one of my favorites at Thanksgiving (be watching for that recipe later in the week) but to start out the stuffing our recipe calls for cornbread. The recipe that I use I once again don't remember where I found it - the internet again probably - but it is a great recipe for when you make stuffing or on the side with a warm bowl of chili.
Ingredients:
1/4lb (1stick) butter
2/3 C sugar
2 eggs
1 C buttermilk *Helpful Tip*-- If you don't have buttermilk take 1 cup of milk + 1 Tablespoon vinegar OR lemon juice and let stand for 10 minutes before using in the recipe
1/2 teaspoon baking soda
1 C cornmeal
1 C Domata flour
1/2 teaspoon salt
Time to get Cooking!
First, melt the butter over the stove. Once melted, remove from heat and stir in sugar.
Quickly add eggs and beat.
In a smaller bowl, combine buttermilk and baking soda. Mix well and then stir into mixture.
Stir in cornmeal, flour & salt. Blend together.
Pour into a greased baking dish and bake at 375 degrees for 30-40 minutes.
Should be golden brown and delicious!
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