In doing our research to prepare the page for BabyStep 5: Grains (coming tomorrow!), we realized that there were several grains on the trackmyfoodstorage.com 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!

Buttermilk Cornbread

Serving Size: 9 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (I make my own with 1 T. lemon juice per 1 cup milk)
• 1/2 tsp. baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 tsp. salt

Directions:

1. Preheat oven to 375 degrees. Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in 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 10 minutes to prepare and 30 minutes to cook!

Recipe found on allrecipes.com

Leave a comment if you try this recipe and let us know what you think!

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Filed under: Cornmeal Recipes, Recipes