Buttermilk Cornbread

buttermilk cornbread I love cornbread. I’ve loved it ever since I worked for a local restaurant in college that served fresh cornbread to guests who just arrived. I was a food runner (meaning I didn’t take orders, I just brought out food) and part of my job was to transfer the hot-out-of-the-oven cornbread mini muffins into baskets to be delivered to newly arrived guests. Needless to say one or two extra baskets were always made that didn’t quite make it out of the kitchen.

We made this buttermilk cornbread to go with our bbq pulled pork, which we recently enjoyed for dinner. What a great combination!

The recipe comes from our foodie friend Rachel over at Baked By Rachel. In addition to this yummy cornbread and other tasty recipes, Rachel (of Baked By Rachel) has a bunch of amazing looking buffalo chicken recipes (recipe 1, recipe 2  ) which are on my “to cook” list. Go check them out -and the other appetizing recipes too!.

This recipe is very easy to make and was very tasty. You don’t need to make it just to go with pulled pork (but the pulled pork is so good, so why not?).

buttermilk cornbread

Speaking of pulled pork,I made 15 pounds of it over the weekend and froze it in preparation for Baby Boy’s 1 Year Birthday Party this weekend. We wanted to just have a small party, but with just my immediate family alone it’s almost a dozen people (yes, lots of siblings). After inviting close friends also we ended up at around 30 people, which I think is manageable. I should add the caveat, manageable so long as the weather is nice and people can sit on our porch or in our backyard; this old little house of ours get’s extra cozy quickly.

Packed like sardines or not, we are looking forward to it. Baby Boy loves doggies, so we decided to do a very light puppy theme. We picked up plates with puppy faces on them, and puppy party hats. We had to get the plates after Baby Boy hugged them in the store – what a mush.

As for the birthday dessert, we decided to bake cupcakes. Do you have any good cupcake recipes you’d recommend? We are thinking of just plain vanilla and chocolate cupcakes with cream cheese frosting. Baby Boy is going to get a special cupcake (one of those giant ones you can make) decorated with a puppy face (Rachel is our pretend in-house icing artist).

We’ll try our best to capture some of Baby Boy’s big day and share with you next week. Keep fingers crossed for nice weather for us, and have a great weekend!

buttermilk cornbread

Buttermilk Cornbread

Ingredients

  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375 degrees. Line a square baking pan with parchment paper, allowing the edges to be slightly higher than the pan itself for easy grabbing later.
  2. In a medium bowl, combine warm melted butter and sugar. Add eggs and stir well. In a large measuring cup, combine buttermilk and baking soda. Pour into butter and egg mixture. Stir. Add cornmeal, flour and salt. Stir just until blended together and thick. Mixture may be slightly lumpy, that’s okay. It’s not meant to be super smooth.
  3. Pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick or cake tester inserted comes out clean or with just a few crumbs clinging on. Be sure to test the center of the pan since that has the highest point.
  4. Let cool in pan for 10-15 minutes before carefully removing and slicing into squares with a serrated knife.
http://thekeenancookbook.com/appetizer/buttermilk-cornbread

Recipe from: Baked by Rachel

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