Not My Mom’s Cornbread

Cornbread Close-up

Cornbread Close-up

My mom’s been hearing this for years so, at this point, it won’t hurt (too much) to say it again. My mom did not cook when I was growing up. I had a running joke where my mom’s co-workers would ask: “What’s the best thing your mom makes” and I would say “Makes? She doesn’t cook! She has the Italian and Chinese places on speed dial. She orders shrimp parm better than anyone I know…” That was a long time ago.

Today my mom still doesn’t cook, but at least she’s come to terms with it…for the most part. The once a year sausage and peppers are no more. The bi-yearly baked flounder, potato, and tomato casserole (that was soooo good!) has long gone. The last time I had her 10 clove salmon was back in high school and the last time I can honestly say I even had a mouthful of her cooking was for my college graduation barbeque… more than 2 years ago! And I know what you’re thinking: “It sounds like your mom can cook!” Well, I never said she couldn’t cook… I said she didn’t.

So when I was craving cornbread recently I was brought back to that one time my mom made cornbread. It was sweet but not overly so, and it was moist without being too crumbly. I remember thinking “I didn’t know my mom could make cornbread” but she had, and now, about 10 years later, I tried my own hand at it. This isn’t her recipe, but the end result is pretty close.

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Not My Mom’s Cornbread: 9 Servings

1/4 pd butter
1/2 c white sugar
2 eggs
1 c buttermilk
1/2 tspn baking soda
1 c cornmeal
1 c all-purpose flour
1/2 tspn salt

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1. Pre-heat the oven to 375 degrees. Generously grease an 8-inch square pan with butter.

2. Melt the butter in a large skillet. Remove from heat and stir in sugar. Add eggs and beat until well blended.

3. In a separate bowl, combine buttermilk and baking soda and add to the pan with the butter, sugar, and eggs. To this pan, add cornmeal, flour, and salt. Mix well until little to no lumps remain. Pour into the casserole dish.

4. Bake for 40-45 minutes, or until completely cooked in the center.

The Cornbread Mix Before Baking

The Cornbread Mix Before Baking

I rarely like to bake (I believe people are either very good at baking or very good at cooking… but very rarely are people good at both), but this came out incredibly moist, packed with flavor, and was perfect with dinner that night, for breakfast the next morning, and as a snack a few days later. It was super versatile! I initially wanted to make this so I could make cornbread croutons (my new obsession) but I went through the cornbread too quickly… I think it’s time for another batch!

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