Food Storage Recipes: Buttermilk Cornbread

In doing our research to prepare the page for BabyStep 5: Grains, we realized that there were several grains on the long term food storage list (see BabyStep 4) that we didn’t really know how to use. We decided to try to find good recipes for those ingredients before we actually start purchasing them. Jodi found this cornbread recipe and tried it for Sunday dinner and loved it so much we decided to post it for you so you can start to get excited about your grains too!

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Buttermilk Cornbread

Serving Size: 9 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs (or 2 T. powdered eggs 1/4 C. Water)
  • 1 cup buttermilk (I make my own with 1 T. lemon juice per 1 cup powdered milk reconstituted)
  • 1/2 tsp. baking soda
  • 1 cup cornmeal (fresh ground makes this even more DELICIOUS!)
  • 1 cup all-purpose flour (works just fine with whole wheat too)
  • 1/2 tsp. salt

Directions:

  1. Preheat oven to 375 degrees. Grease an 8 inch square pan.
  2. In a large bowl combine melted butter and white sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Jodi’s Comments:

This was sooooooo delicious! My kids started calling it corn cake and ate two helpings each. Much better than a cornbread mix and a great way to rotate through your food storage cornmeal. Only took 5 minutes to prepare and 25 minutes to cook! To make it even yummier, you can grind popcorn into fresh cornmeal using your wheat grinder.

Recipe found on allrecipes.com


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  • peaceloveandsprouts

    I see you use butter in food storage recipes and wondered if you knew about Butter-It, a butter flavored oil product with no trans fats.  This is perfect for long-term storage as it does not require refrigeration. 

    • I’ve never heard of that. I have used powdered butter and liked it quite a bit. That Butter-It sounds like an interesting alternative though! Thanks 🙂

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  • N2famhis

    My grandmother, in Arkansas, use to make buttermilk cornbread and biscuits. Yum! She made the cornbread in a cast iron skillet. Delish!

  • LGCS

    Looks like true southern cornbread. Just put it into a cast-iron skillet & bake. Love sweet cornbread. Great-grandma use to mix it all int the skillet.

  • Npp1966

    Try frying your cornbread like a pancake. YUMMY! Best desert ever cornbread crumbled in a glass and then topped with ice cold milk and a little salt and pepper. When growing up we mostly used the baked cornbread with the milk but the fried worked too.

    • Npp1966

      ooh. ooh, ooh, just had a lovely thought. Brown pinto bean soup with crumbled corn bread, chopped onion, and green tomato relish. I think I need to make some pinto bean soup and dig out the last pint of relish my mom sent me over a year ago. Thanks for this lovely reminder ladies

  • Nikkade

    Next time add some freeze dried blueberries, it will taste even more like desert.

  • Bonnie

    This is the exact recipe that I have used for years. I have passed it on to my friends and everyone loves it!

  • Bonnie

    This is the exact recipe that I have used for years. I have passed it on to my friends and everyone loves it!

  • Maddie

    I like regular cornbread, but the Little House books talked about rye n injun cornbread. So I used 1/2 cup of rye flour for part of the regular flour. YUMMY!

  • Maddie

    I like regular cornbread, but the Little House books talked about rye n injun cornbread. So I used 1/2 cup of rye flour for part of the regular flour. YUMMY!

  • Interesting. I think I would just store regular milk and make the buttermilk with vinegar or lemon juice. I wonder if it is yummier with a buttermilk powder?

  • Today I used some extra wheat flour I had in my freezer. It tasted fabulous. It just looks a little grayer instead of the pretty bright yellow.

  • LGCS

    Sound good. Have you tried using fresh ground wheat flour. I use a cast-iron skillet. You probably mix it all in the skillet then bake in it. That's how my great-grandmother made hers.

  • friedalovesbread

    Did you know that there is a powdered buttermilk available? I use the SaCo brand. It has a unopened shelf life of about 2 years and is easily kept in the fridge once opened. I've used it in my cinnamon rolls, waffles and pancakes. Good stuff ~

  • Anonymous

    Sound good. Have you tried using fresh ground wheat flour. I use a cast-iron skillet. You probably mix it all in the skillet then bake in it. That’s how my great-grandmother made hers.

    • Today I used some extra wheat flour I had in my freezer. It tasted fabulous. It just looks a little grayer instead of the pretty bright yellow.

  • Anonymous

    Did you know that there is a powdered buttermilk available? I use the SaCo brand. It has a unopened shelf life of about 2 years and is easily kept in the fridge once opened. I’ve used it in my cinnamon rolls, waffles and pancakes. Good stuff ~

    • Interesting. I think I would just store regular milk and make the buttermilk with vinegar or lemon juice. I wonder if it is yummier with a buttermilk powder?

      • peaceloveandsprouts

        Buttermilk powder gets pretty ‘cakey’ after a long time on the shelf so is really difficult to dissolve.  Dry milk and vinegar would be the long-term solution, making those items even more versatile.

  • Interesting. I think I would just store regular milk and make the buttermilk with vinegar or lemon juice. I wonder if it is yummier with a buttermilk powder?

  • Today I used some extra wheat flour I had in my freezer. It tasted fabulous. It just looks a little grayer instead of the pretty bright yellow.

  • LGCS

    Sound good. Have you tried using fresh ground wheat flour. I use a cast-iron skillet. You probably mix it all in the skillet then bake in it. That's how my great-grandmother made hers.

  • friedalovesbread

    Did you know that there is a powdered buttermilk available? I use the SaCo brand. It has a unopened shelf life of about 2 years and is easily kept in the fridge once opened. I've used it in my cinnamon rolls, waffles and pancakes. Good stuff ~