Monday, December 24, 2012

Buttermilk Cornbread

Oh dear its Christmas Eve already! Merry Christmas to all of you who kind readers, and may you have a wonderful festive season! Speaking of that, this buttermilk cornbread from Martha Stewart makes a good turkey stuffing, although I had mine with soup.

We've had a wet and humid December so far, with rain almost every other day. Thankfully, our family's Christmas celebration is minimal. We are eating out, a simple luncheon in fact, which means no home cook and no cleaning, which also translates to no stress.

However, the my desktop decided to take a vacation as well, along with some of the photos taken for some planned blog post, and I pray that the desktop will be up and running after Christmas!

Buttermilk Cornbread
by Martha Stewart

1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour, (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups buttermilk

Baking Temperature: 425F/220C
Baking Time: 15 - 20 minutes

Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

This is another dish for Cook Like A Star December 2012 - Martha Stewart, hosted by Zoe from Bake for Happy Kids , Baby Sumo from Eat Your Heart Out and I, Riceball from

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