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Kristin Hannah’s Mom’s Buttermilk Cornbread Ingredients. 1/2 cup butter, melted. 2/3 cup sugar. 2 eggs. 1 cup buttermilk. 1/2 teaspoon baking soda. 1 cup cornmeal. 1 cup flour. 1/2 teaspoon ...
1. In a cast iron skillet, brown ground beef with onions, then drain grease. 2. Add chili seasoning, a can of Rotel diced tomatoes and tomato paste.
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Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread is occasionally crumbled and served ...
Bake cornbread until golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly. Honey Butter
In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter. Set aside. In a separate bowl, whisk together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit at room temp for 10 minutes, to allow the cornmeal to soften.
2. Place a wire mesh strainer over a medium bowl. Add the corn- meal, both of the spelt flours (or pastry flour, if using), baking powder, cinnamon, and salt to the strainer. Stir with a wire whisk to sift the ingredients into the bowl. Add any cornmeal left in the strainer into the bowl. Whisk to aerate the mixture. 3.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]