Sunday, August 1, 2010
So this is the best recipe I have tried when it comes to corn bread. Its just a simple. It doesn't have the bits of chunky corn in it which I personally am not a fan of. I get asked for this recipe quite frequently. This corn bread is so moist and it is crazy delicious. There is, I have found, a well known fact to making a good corn bread.....
Growing up I always used my own "sour milk" instead of using buttermilk, mainly because we never had it at home. As of the past few years I usually had some buttermilk in my fridge and guess what...it makes allllll the difference. Now don't get me wrong, using sour milk (adding vinegar to regular milk and letting it sit) is still good, but the buttermilk makes it soooo moist and really gives it that sweet flavor.
1 cup sugar
2 cups buttermilk
2 cups flour
1 cup cornmeal
1 tsp salt
2 tsp baking soda
1 cup oil
1- Mix eggs, sugar and buttermilkd together. Then add remaining ingredients. Stir until moistened.
2- Bake in a 9x13 pan at 400 for 20 minutes.
**Randi's Side Notes**
* To make this freezer friendly I like to make these in cupcake liners, bake, cool and freeze. Pull them out of the freezer as many as you like and stick in microwave until heated through.
~ I personally like to smother my pieces in butter and honey, but I have seen so many different toppings for it. I believe my sister uses karo syrup??
~I think that Sam could eat a whole pan of this by himself.