Even though I spend about 5 hours a week in Townline BBQ, I never get sick of cornbread. It toes the line between regular food item and dessert…it’s basically breadcake (cakebread?). If you don’t care about carbs, that’s definitely a winning combo. It’s been a while since I made some and, with this being July 4th weekend and all, I figured it was a good time to revisit a recipe I’ve used in the past. A few little tweaks—some on purpose, some as a matter of necessity—and this turned out to be a welcome addition to any BBQ.
1st tweak? Buttermilk instead of skim. Why? No clue. I have gotten to a point in my life where I always have some in my refrigerator and wanted to see what would happen. According to Taste of Home, it “brings a pleasant tang to cakes, breads, biscuits and other family favorites.” Seems to have worked pretty well.
The 2nd tweak was using molasses instead of brown sugar. I was worried the flavor would be overwhelming, but all it really did was darken the color of the final product. Didn’t actually make that big of a difference other than making the recipe title sound a lot more interesting than it really is.
The final tweak was due to the fact I can’t seem to remember to pick up more baking powder whenever I’m at the grocery store—it’s been like two weeks since I ran out. Instead, I substituted a combo of cream of tartar and baking soda (1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda). Does the job in a pinch.
- 1 cup yellow cornmeal *
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 tbsp molasses
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1/3 cup butter
* Did you know there’s a difference between cornbread mix and cornmeal? There is! Remember to read labels. The more you know.
- Preheat oven to 400 degrees and prepare a 9″ x 9″ baking dish
- In large mixing bowl, soak the corn meal in the buttermilk for about 10 – 15 minutes.
- In a separate bowl, while the corn meal is soaking, whisk together flour, suger, salt and baking soda.
- Add flour mixture to corn meal and mix until combined.
- Add the egg, butter and molasses and mix until completely combined.
- Pour batter into prepared baking dish.
- Cook for approximately 25 – 30 minutes.
- Once finished (you can tell because the bread won’t have any “jiggle” when you tap the dish) remove from oven and allow to completely cool before cutting.
- Cut into 9 (or 12) pieces and serve.