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Guest Chef Wednesday! Bethany’s Grandma’s Sweet Buttermilk Cornbread

Guest Chef Wednesday! Bethany’s Grandma’s Sweet Buttermilk Cornbread

skillet-cornbread

In my opinion, few things pair better with a large steaming hot bowl of chili than Cornbread! Today’s delicious offering is from our friend Bethany who gathered it from her Grandmother who collected it from “her” Grandmother; it’s that memorable and delicious! With buttermilk and a few simple ingredients hiding in your kitchen, the end result will be sweet, moist, yellow bread packed with corn flavor; offering impeccable texture as well. Piled high with sweat cream butter or drizzled with honey, these soft, scrumptious squares of maize may likely become one of your favorites. You will love it so much that you may find yourself handing down the sweet secret as well.

Ears of sweet corn
photo source: motherearthnews

Ingredients:

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 small can of creamed corn

1 cup cornmeal

1 1/2 cups all-purpose flour

1 teaspoon salt

theculinarytaste
photo source: theculinarytaste

Directions:

Preheat oven to 375* Grease an 8 inch square baking pan or cast iron skillet.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended, stir in creamed corn. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.

tamuttimes
photo source: tamutimes

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