Buttery Homemade Cornbread

by GettingFreedom on November 10, 2009

Last week I volunteered to make dinner for our church’s Wednesday Family Night. I love being able to cook for other people. Considering the amount of food I needed to make, I really wanted to keep it simple. So I decided upon Ham and Beans, Cornbread and Salad.

Before I left to take my 4 year old to school I realized that it would probably be easier if I went ahead and made a few batches of cornbread. I had no idea how many pans the church kitchen would have, and I was unsure how much cornbread I would actually need. I sent a distress call to my Twitter friends and asked how many pieces of cornbread I could get out of 9×13 pan. It was pretty unanimous that it would yield no more than 15 pieces. Until I mentioned how many people I needed it to feed–about 150!

We came to the consensus, that I would have to squeak at least 24 pieces out of a pan in order to keep my sanity. However, while speaking to a church friend, she assured me that I would need 10 pans. I seen Jiffy Mix in my near future at this point. That is, until I investigated the matter further. It is nothing more than the dry ingredients (guess that should be obvious. ;) ), and makes probably half of my recipe. In the end, it would end up costing me more, taking more time, and the flavor would have been nothing like my homemade goodness.

I pressed on, making a total of (5) 9×13 pans of cornbread, of which only 2 ½ were eaten. So very glad I didn’t go with 10!

Buttery Homemade Cornbread

Ingredients

  • Buttery Cornbread
  • 2 eggs; beaten
  • 1 ¼ cups milk
  • ¼ c butter; softened
  • 1 ½ c cornmeal (we prefer fresh ground)
  • 3/4 cup unbleached flour
  • 2 Tbsp sugar
  • 2 ¼ tsp baking powder
  • 1 tsp salt

Instructions

  1. Combine all of the dry ingredients.
  2. Mix together the softened butter and eggs.
  3. Stir in the milk.
  4. Add the dry ingredients to the egg/butter mixture.
  5. Pour into a buttered 8×8 pan.
  6. Bake at 400° for 20-25 minutes or until golden.

Notes

If you prefer Cornbread Muffins, you can pour the batter into lined or greased muffin cups. It’s been a while since I’ve went that route, but I would guess it would yield roughly 8 muffins.

It has a nice buttery flavor, and of course is best when served piping hot with a dab more butter. Definitely NOT margarine!

http://www.gettingfreedom.net/buttery-homemade-cornbread/


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