Lela Flanagan’s Cornbread

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Summary
Yield
Servings
 
Source

Lela Flanagan

Prep time45 minutes
Recipe TypeQuick Bread
Ingredients
2 eggs
1⁄2Cupsugar
1Cupflour
2Teaspoonbaking powder
1⁄2Teaspoonbaking soda
1Teaspoonsalt
3⁄4Cupcornmeal
1Cupbuttermilk (see note below)
3⁄4Cupbutter (melted)
Instructions

Whisk eggs and sugar together, set aside.                                                 

In a second bowl, sift flour, baking powder, and baking soda together, then stir in salt and cornmeal.

In a third bowl, combine buttermilk* with melted butter; then stir in the egg/sugar mixture.

Blend the wet and dry ingredients together lightly and pour into greased pan (cast iron works great!) or a greased medium sized muffin tin (makes 12 muffins).

Bake in preheated oven at 350 degrees 15 minutes for muffins, or 375 degrees for 25 minutes if baking the cornbread in a pan.

*  If using plain milk, add 1 Tablespoon vinegar to milk at the start of this recipe, to “sour” it.

For a crunchier version, add 1/2 cup polenta meal to dry ingredients.

For low-fat version, skip the butter, and instead use 1/4 cup corn oil.

This bread goes well with Doris Jean's White Chile or Potato Soup.

Description

This is a favorite in my family. We make it to go with potato soup, vegetable soup, or chili.