Well, it’s been about three weeks since I promised I would posted this recipe! Thankfully, Kneading Adventure is a two part blog, half adventure and half cooking, so I have a good excuse. The last month has been heavy on the adventuring and lite on the cooking!
At the end of October my husband took the Professional Engineering exam (and recently found out he passed!) so I finally have my built-in adventure buddy back. Since he’s been back from studying, we’ve been doing a lot of mountain biking, hiking and skiing.
This morning we got out for a gorgeous backcountry tour. When we got to the trailhead, it was brisk and snowing. We made our way into the woods and silence engulfed us. It was so peaceful setting a skin track with no one around. It was the perfect start to the holiday weekend. Just walking in a winter wonderland!
Now, we’ve got some chili bubbling on the stove and I’m planning to make this delicious buttermilk cornbread to go with it. This recipe is my ideal cornbread, it’s tender, moist and just enough sweetness. I also love that it doesn’t completely fall to pieces when you serve it. I like to cook mine in the cast iron but an 8×8 baking dish works just as well.
Buttermilk Cornbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 1 8x8 inch baking dish
Ingredients
8 tablespoons (1 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup honey
2 eggs
1 cup buttermilk
1 cup flour
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
Instructions
Preheat the oven to 375°F. Lightly butter an 8×8 inch baking pan, set aside.
In a small sauce pan, melt the butter. Add in the sugar and honey. Remove the mixture from the stove. In a small bowl, whisk in the eggs. Add the buttermilk and mix to combine.
In a medium mixing bowl, whisk together the flour, cornmeal, salt and baking soda. Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and allow it to cool for 5-10 minutes before slicing and serving.
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