Sweet Buttermilk Corny Cornbread

1 1/2 cups cornmeal
2 cups buttermilk

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder

3 large eggs
1/2 cup brown sugar
2 tablespoons honey
3 tablespoons melted butter
1 16-ounce whole kernel corn, drained



1. The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature.
2. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda, and baking powder together.
3. In a third bowl, whisk the eggs and then add the sugar. Stir until combined and syrupy. Add the honey, melted butter, and corn and mix well.
4. Add the wet mixture to the cornmeal and buttermilk mixture. Add the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because different grinds of cornmeal absorb moisture differently and because the drained corn may carry different moisture levels, you may need to adjust the batter slightly with additional milk or flour.
5. On the stovetop, melt two tablespoons of vegetable shortening in an oven-proof 11 to 12-inch skillet until very hot. Pour the batter into the pan. Place the pan in the oven and bake for 35 minutes or until the top is browned and firm and springy. (This is a moist cornbread and needs to be well-cooked.) Cool in the pan.

cornbread can be made in a cast iron skillet, an 8 X 8-inch square baking pan, a loaf pan, muffin tins, etc.

served warm from the oven is my favorite - but you can eat it anytiime - with tea for a quick snack, goes well with chicken, stews, chili, etc.

if you see an ingredient that does not sound familiar to you - just give a holler - that is why we are here - we love helping and sharing

Hi Keziah, and welcome to Spice Place!

I hope you enjoy this site. It's made up of a fine bunch of people from various backgrounds and experiences. We'd love to hear more about your life and cooking in Wales- please share recipes and tales!

Cornbread and biscuits are two popular quick-breads made in most regions of the U.S.- but with strong Southern roots Each region has a slightly different recipe and technique- though they are all similar. As you see from the recipes already provided by others, cornbread is a yellow bread made from portions of flour and cornmeal. Sometimes it's sweet from sugar- sometimes not so sweet. It's also commonly made into individual muffins. Cornbread is served w/ most anything though some of the foods that quickly come to mind are: Ham and Beans (our typical American rendition is similar to cassoulet) fried chicken, bbq pork ribs and chicken, fried catfish.

Biscuits are another quick bread generally cut into individual rounds before bake. Though there are "drop biscuits" as well. They tend to be severed very similarly to cornbread w/ many of the s ame foods. The main difference being that biscuits are also commonly served for breakfast as the morning meal- either slathered w. soft butter and jam or jelly, or smothered in a thick milk gravy w/ crumbled pork sausage added. I love eating biscuits BOTh of these ways- and I love cornbread, too!

(NOTE: In the U.S. we call a 'quick bread' those bread items not made with yeats where rising/proofing is required- rather, those that use baking powder or baking soda that are simply mixed then baked right away.)



Lori's Lipsmacking Goodness: SIZZLE, SIZZLE, SIZZLE ~ YUM!

Good Morning to You « The Duo Dishes

Thank you all for such speedy replies.

I will be trying the savory and sweet corn breads as soon as I find a supermarket that stocks corn meal.

I don't remember seeing it on any of the shelves, but these days there is always the net. Thank goodness.

Does anyone have a good recipe for biscuits. These biscuits are they soft or crunchy?

The reason being we get quite a portion of American Television over here now since they have been transmitting in digital signal rather than analog.
So I see these shows where they are having biscuits or corn bread and to me it looks delicious. I know it is television and they can make tinned dog food look like a feast for a king, but that yellow corn bread, in my mind I can almost smell it.

And yes I will post some traditonal Welsh recipes.

Keziah this is the simplest biscuit recipe I know of! The biscuits are soft and just delicious when I make them:

Preheat Oven To 500 Degrees

2 Cups Self-rising Flour
1/4 Cup Crisco Shortening
1/8 to 1/4 cup Milk - Be Careful! Use just Enough milk to Make A Nice Biscuit Dough

Cut Shortening Into Flour Until Well Combined, Add Milk And Mix Just Until Evenly Moistened. I Then Spoon Out A Biscuit Sized Amount Of Dough And Drop Into Flour Bin And Dust It With Flour On Top Then Gingerly Pick It Up And Bounce In The Palm Of My Hand A Second To Remove Excess Flour Then Quickly Shape Into Round Shape And Place Onto Baking Sheet Or Pan. Place Biscuits Touching Side By Side. Place Into Oven For 12 Minutes Or Until Nicely Browned. When You Remove From Oven Cover The Biscuits In The Cooking Pan With A Clean Cloth And Allow To Steam For A Moment. Serve Immediately, Apply Butter Or Margarine As Desired!