Those cornbread muffins were sweet and tender. It was pretty much an excuse to eat dessert for dinner. (Not that I've ever needed an excuse.) A
Recently I found a carton of buttermilk languishing in the fridge, and a stroke of genius came over me. I could make my own cornbread just like Famous Dave!! I could eat dessert for dinner! My son was up for a baking project, and the two of us whipped up Sweet Buttermilk Cornbread in no time.
Now, I don't own a successful restaurant chain or anything, but I actually like this cornbread better than Famous Dave's. (Sorry, Dave.) It's not quite as sugary and has more corn flavor and texture than the muffins I enjoyed in college. Sweet Buttermilk Cornbread is the perfect side for your next barbecue.
Let's get cooking!
P.S. Amy has a delicious Southern Cornbread recipe. If you're looking for legit cornbread from a legit southerner, check it out. True southern cornbread ain't sweet like this one, but I ain't southern. Amy, hope you're not hanging your head in shame when you read this!
Sweet Buttermilk Cornbread
Adapted from All Recipes
4 tablespoons butter, melted
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees. Grease an 8" square baking dish and set aside.
In a large bowl, combine butter and sugar. Stir in eggs until combined, then stir in buttermilk and baking soda.
In a separate bowl, whisk together cornmeal, flour, and salt. Stir dry ingredients into wet ingredients just until combined. (Don't overmix.)
Pour batter into prepared pan and bake until edges are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Serve warm with butter and honey if you want to guild the lily.
|My little chef got hungry when we were taking pictures for the blog. Can't blame him!|