Bread of the Corn

Over the summer the family went on several trips to see colleges my eldest son was interested in applying to. On one trip we went from Cleveland to West Lafayette, Indiana (Purdue), then to Champaign, Illinois (Illinois) and lastly to Chicago (IIT). The most direct path, and ultimately the quickest, to Purdue, onto Illinois and then north to Chicago takes you on a very rural route. Many of the roads are two lanes and surrounded by farms nine out of every ten miles. The landscape can be interesting, but often is much the same – endless rows of corn.

Some schools in smaller towns try to show how they are just a short distance away from the nearest metropolis. Purdue showed how near both Chicago and Indianapolis were. Illinois took a more unfamiliar route.

In the opening session before the campus tour, an administrator started off by saying, “Some may question why you would want to come to Illinois by saying that it is out in the middle of a cornfield…….well, you drove here….you KNOW it is in the middle of a cornfield!”

You have to love the honesty. Illinois, this cornbread is for you.

I put butter on my piece, but The Ranting Wife didn’t. She said it was so good it did not need butter!

What you would expect for cornbread.

The batter all mixed up.

I used the Ohio State Block O pan.

Nice and golden brown.

YUM!!!!!

Grandmother’s Buttermilk Cornbread

Makes: 9 servings

Ingredients:

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Info:

Total Fat: 12.2g Cholesterol: 67mg Sodium: 333mg Total Carbs: 39.1g Dietary Fiber: 1g Protein: 4.8g

Source: http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/

Tags: , , , , , , , , , , ,

Categories: Baking, Eggs, kosher, Lunch, Picnic, Recipes, Side Dish, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

11 Comments on “Bread of the Corn”

  1. November 14, 2012 at 11:25 am #

    I don’t traditionally like cornbread, but these pics made my mouth water! Is it sweet?

    Like

  2. November 14, 2012 at 12:48 pm #

    I looove cornbread! This looks so good!

    Like

  3. thebergermeister
    November 14, 2012 at 4:00 pm #

    That cornbread looks great, and the meted butter on top.. perfect. A necessity. I might use this recipe for my overseas Thanksgiving celebration!

    Like

  4. November 14, 2012 at 4:14 pm #

    CAn I substitute the buttermilk, or even make my own? In Mexico they don’t sell it…

    Like

  5. November 14, 2012 at 7:20 pm #

    that looks amazing, reminds me of my Dads! Corn bread was a staple growing up!

    Like

  6. November 15, 2012 at 4:08 am #

    Looks really tasty and juicy. I’ve never had cornbread before, but I’m really curious about it now:)

    Like

  7. twisterfish
    November 15, 2012 at 8:06 am #

    I was looking for a good corn bread recipe… thank you!

    Like

  8. November 15, 2012 at 10:57 am #

    Love cornbread…but we don’t have “O” pans here in NC! 🙂

    Like

  9. Jenn
    November 15, 2012 at 12:23 pm #

    My sister lives in Champaign, and my parents live in Chicagoland. I’ve made that painful drive up 47 more times than I can count. 🙂 The cornbread looks delicious – and like it may get my southern husband’s approval!

    Like

  10. November 15, 2012 at 8:55 pm #

    Big fan of cornbread. I’ll have to give this a try!

    Like

  11. November 18, 2012 at 11:19 am #

    I’ve made cornbread before, a friend sent me cornmeal from america because you can’t readily get it over here, I think I might make it again, I wonder if I could use polenta?
    thats pretty much coarse cornmeal isn’t it.
    I shall give that a go..

    Like

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