Wednesday, February 06, 2008

Better Than JiffY?!

A HUGE event occurred last night that I just had to share with everyone and their brother, sister, whoever. I made some homemade cornbread (from scratch) last night to help lift up some leftover chili from the freezer. I've tried homemade cornbreads in the past but they turned out kind of blah, not sweet enough, or just too dry. A couple of times Chris has said to just make Jiffy from now on. But, I'm trying to make more and more things from scratch and not depend on "prepackaged" stuff. I have been determined to find "that cornbread" that would push Jiffy off the pedestal in Chris' mind.

Folks, I have found it!! It is called Grandmother's Buttermilk Cornbread and I got it off of Perhaps it is the buttermilk or even the whole stick of butter, but Chris said that it is far better than Jiffy. He said it is just right in sweetness and moist. He even said I can put this recipe in the "Permanent Recipe Collection" to be made from now on. I have reached a milestone in my "Make It From Scratch" journey.

Here's the recipe:

1/4 pound butter (1 stick)
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.

2. Melt butter in large skillet (I just nuked in the microwave in a safe bowl). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. 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.

3. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

ENJOY! I would love to hear from you if you have great success like I did!

1 Readers Shared Their Love:

Anonymous said...

Sounds easy enough!

We make our own cornmeal mix too so I may have to try out your recipe sometime.