I think few things make a meal feel “down home” quite the way homemade cornbread does.
Screw the pre-made stuff it the bakery; that stuff’s for pansies.
And please, please forget about the boxed and bagged mixes.
So with this in mind, just make this. It’s easy and good. And easy to modify for allergies, too.
As normal, the recipe is from allrecipes.com … you already know why: it is tried, tested, reviewed and adjusted with comments, making for a sure-thing. I don’t know about you, but I don’t have the money or time to waste on trying a recipe that isn’t going to work out…so I love allrecipes.com
To make it dairy-free: Sub Earth Balance for butter and coconut milk for milk-milk(you can make coconut buttermilk just like dairy buttermilk–by letting it sit with lemon juice.)
1/2 cup butter
2/3 cup water
1 cup buttermilk (use regular milk with lemon juice added if you don’t have butter milk on hand)
1/2 tsp baking soda
1 cup cornmeal (don’t use Bob’s red mill…it is too hard and has the texture of egg shells)
1 cup flour
1/2 tsp salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- 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.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.