I am thankful that we haven't floated away during this tropical storm!! Too much rain, but we are okay in Lakeland.
I am thankful for the cookbook my church women's group put together and published back in 2001. I use it frequently and it has the best cornbread recipe. This cornbread is dense and sweet and moist. It will keep for two days, so you can count on it for a couple of meals. Delicious with butter and honey. It calls for buttermilk, which I make with two tablespoons of vinegar in the two cups of milk.
Corn Bread, from Maxine Vanzura
1 cup of sugar
1 cup of all purpose flour
2 cups of corn meal
1 tsp of salt
1 tsp of baking soda
2 cups of buttermilk (put 2 Tbsp of vinegar into regular milk)
3 TBSP of shortening melted (I use vegetable oil)
Mix together dry ingredients. Mix in buttermilk and shortening. Pour into greased loaf pan (I use a 9 x 9 glass baking dish). Bake in a 350° oven for 50-60 minutes (45 minutes was enough in a glass baking dish).
Let me know if you try it!! That's all I have for today, though there are many, many things that make me happy and thankful! Your visit is another! Happy September!! Peace & hugs.
Yummy, I love cornbread. Have a beautiful day Terri. smiles
ReplyDeleteI used to make cornbread when I was growing up for our supper. I can't eat it much anymore because I have corn allergies, although I LOVE it! :( I'll have to try the recipe for Jack, though. HOPE you have a great day, Ms. Terri.
ReplyDeleteBelieve it or not Terri, I am a country girl who does not care for cornbread. I prefer biscuits and as I am watching the calories, biscuits are few and far between. But honey and butter I am up for!!
ReplyDeleteI bet that cookbook has the BEST stuff in it. I always love church cook books - all the family recipes in it
ReplyDeleteSo glad to hear the storm isn't causing you too much trouble. Mr D and I love cornbread, I'll try your recipe soon. Thanks for sharing!
ReplyDeleteThank you for this ... mostly, thank you for sharing your buttermilk 'hack'! My fav banana-nut bread recipe calls for 1/2c. buttermilk, and we always wind up throwing the rest down the drain.
ReplyDeleteThanks for the recipe! Now I have to remember to try it the next time I need cornbread.
ReplyDeleteChurch cookbooks are the best. I just made sloppy joes using a cookbook that is about 40 years old!
Mmmm I love cornbread
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