We are having a rib feast with friends tonight and what would ribs be without cornbread?
When Andrew and I first got married, I made cornbread a lot…I don’t even really remember what we ate it with, I just remember making it often in our teeny, tiny gas stove.
I haven’t made it for a while, so I found a new recipe to try because I am not even sure where my old recipe would be at this point.
In a bowl I mixed the following:
- 1 cup of cornmeal
- 3/4 cups of flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (or like 6 cranks of the salt mill…)
Before I put the wet ingredients together I made my buttermilk.
I put 1 1/2 tbsp vinegar in my measuring cup and poured in my milk until I had 1 1/2 cups. I let that sit for 5 minutes before I added it.
In another bowl I mixed
- 6 tbsp melted butter
- 2 eggs lightly beaten
- 1 1/2 cups of buttermilk
I then mixed the wet ingredients into the dry.
I poured it in a well greased baking pan and baked it for 20 minutes at 425 degrees.
It came out perfectly golden brown! Now I just hope it tastes as good as it looks.