Sunday, July 27, 2008

Molasses & Buttermilk Cornbread


Some cornbread recipes should include frosting.

If you want Corn Cake you won't get it from this guy. IF you want it sweet put some honey or raspberry jam on it.

Crank oven to 425.

Put a #7 (9 inch) skillet in the oven to preheat.










2 TBsp. butter
One and a half cups cornmeal
3/4 cups AP flour
2 TBsp. Molasses
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup water
One and a half cups buttermilk
1 egg

Mix all that stuff up. Add 1 tsp. lard or bacon drippings to the hot skillet and swirl it to distribute. Pour batter into hot skillet.

Bake for approx. 25 minutes and check on it. If the top feels solid and the bread has pulled away from the sides of the skillet it is done. I let the pan cool for 10 minutes before I flip it over to get the bread to drop out.

I like to eat this in a bowl with pinto beans (frijoles de olla) and salsa poured over the top.

Jalapenos, roasted New Mexican chiles, crumbled bacon and/or cheese make great additions but are not necessary.

2 comments:

Eliza28 said...

My son is so happy I found this site now he can request a cornbread for every meal. Thanks :)

D. said...

Just made this for Thanksgiving dinner. Yum! Thanks for a great recipe. Tomorrow it will be eaten with turkey but next time with beans and salsa!