Buttermilk Cornbread

Native Americans were using ground corn for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.

Ingredients

  • 115g Melted butter
  • 180g All purpose flour
  • 200g Cornflour
  • 65g Sugar
  • 2 Teaspoons of baking soda
  • 2 Teaspoons of salt
  • 3 Large eggs
  • 1 Liter of buttermilk

Preparation

  • Preheat oven to 180°C (375°F)
  • Brush bottom and sides of a baking dish with butter
  • Mix all dry ingredients (flour, sugar, salt, baking soda)
  • Mix wet ingredients eggs, buttermilk and finally slowly add the melted butter
  • Pour batter into oven dish, and bake until golden (test with a toothpick in the center if it comes out clean, the cornbread is ready) 20-30 minutes.
  • Let the cornbread rest for at least 15 to 20 minutes before taking it out of the pan.

Serving Suggestions

  • This is a great dish to serve at a thanksgiving dinner
  • You may have it for breakfast with some butter and or jam
  • Serve it with very moist and saucy dishes

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