I love expanding my cooking repertoire and lately I've been looking at making some favorites from scratch, rather than from a box or a mix. Enter cornbread. Corn muffins were definitely a favorite in my family growing up. My dad and brother and I would often scramble to grab as many muffins as we could when they were hot out of the oven.
We always used a box to make our cornbread muffins and I'd never made any from scratch. Recently, I decided I wanted to change that, when I had a craving for cornbread. This recipe turned out really nice (though would probably work better when we have company - an 8x8 pan was definitely too much for my husband and I to share! However, the leftovers were also delicious when warmed up in the microwave for 15 seconds).
Adapted form Caramel Potatoes
- 1/2 cup melted butter
- 1 1/2 cups cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 baking soda
- 1 cup buttermilk (can substitute 1 TBSP lemon juice or vinegar and enough regular milk to make one cup)
- 3 eggs
Let your butter cool for a moment so that it won't scramble your eggs! When it has cooled, whisk the melted butter, buttermilk, and eggs together. Add in dry ingredients and stir well, but do not over mix. Mixture will be a little lumpy.
Heat the oven to 400 degree. Pour the mixture into a well greased 8x8 baking pan (9x9 may also be used for a thinner bread)
Bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes before cutting and serving.