Buttermilk Cornbread

% of readers think this story is Fact. Add your two cents.

There I was, staring at a perfect pot of chili (recipe to come tomorrow) trying to decide what to have with it.  Of course there would have to be the ubiquitous accompaniments-shredded cheese, diced onion, sour cream, avocado and fritos.  But, I still wanted something else.  Now I know what you’re already saying.  Cornbread is probably right at the top of your list.  But I’m not kidding you when I tell you it didn’t come to me for at least a 1/2 hour.

When it did finally trickle into my somewhat thick brain I did the requisite slap to the forehead, followed by uttering of the only words that described my total lack of the obvious- “I’m such a DORK.”  So after finishing my selfmocking and grabbing my ingredients I got to cooking.  Enjoy!

In a large bowl I added all my dry ingredients – 1 cup corn meal, 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 cup sugar and 1/4 teaspoon kosher salt then whisked to combine.

In a separate bowl I added my wet ingredients - 1/2 cup sour cream, 2/3 cup buttermilk, 1 beaten egg, 1/4 cup salted butter melted, 6 drops of hot sauce and 1/4 teaspoon fresh ground nutmeg then whisked to combine.

I folded the wet ingredients into the dry ingredients until incorporated.

And poured the batter into a well greased 8 x 8 pan.  I placed it in a preheated 400 degree oven and let cook for 20 minutes then stuck a toothpick in the center to check for doneness.  Mine needed 2 more minutes but yours may take up to 25 mins.

I took it out and let it cool slightly on a rack before the kids were hounding me to cut it.

And this was the result.  Moist, melt in your mouth cornbread.  The perfect side for my chili.  Enjoy!

Del.icio.us

Facebook

TweetThis

Digg

StumbleUpon

2012-08-31 01:48:40

Source: http://fillyourbelly.com/buttermilk-cornbread/?utm_source=rss&utm_medium=rss&utm_campaign=buttermilk-cornbread