Lin Nowicki shares her recipe for Buttermilk cornbread, a great side-dish paired with chili.
Follow this recipe to make delicious buttermilk cornbread as a side-dish for meals.
3/4 to 1 cup cornmeal
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon baking soda
1–1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1 to 2 eggs, well beaten
2 tablespoons oil
Sift the dry ingredients together into a medium bowl and stir in the milk, eggs and oil. Don't overmix. Pour the batter into a greased shallow pan — a cake tin is fine — and bake it at 425 degrees Fahrenheit for about 20 minutes, until the top is well browned.
A note on cornmeal: We hand-grind our own (really coarse) from our neighbor's field corn . . . having first made sure the chemicals he'd applied to the soil were the same ones he had used on his family's sweet corn patch. (We've been acquainted with him long enough to know he's careful about such things.)
Recipe from In Praise of Buttermilk Baking article MOTHER EARTH NEWS NO. 33.
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