Growing up, I seldom remember a meal that didn’t include bread as a complement. Usually it was some form of cornbread or biscuits – always homemade. Sometimes, if mama was exceptionally busy we’d just have “light bread” (translation: white sandwich bread).
Although I didn’t carry that tradition over into my married life, some meals simply beg for a specific bread as a side. I can’t imagine not having cornbread with vegetable beef soup or chili (traditional or vegetarian). For years my bread of choice for those meals came in the form of a little blue box you get at the grocery store…. Jiffy Corn Muffin Mix!
Alas, our family’s quest to leave behind all most things boxed and chemical-filled led my to search for an alternative to the super-cheap, fairly-easy boxed cornbread mix.
And I found it!
I’d love to give credit to someone for this yummy recipe, but I can’t remember it’s original source. It’s one of the few recipes that I follow exactly as it was given. No tweaks needed to this baby! It’s perfect.
Here for your chewing pleasure is the recipe:
1 cup self rising flour
1 cup self rising buttermilk cornmeal
1/4 cup sugar
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
1. Preheat oven to 400 degrees. Grease an 11×13 baking dish and set aside.
2. Combine flour, cornmeal, and sugar.
3. In a separate bowl, combine egg, sour cream, milk, and butter.
4. Add egg mixture to dry ingredients. Stir to combine.
5. Pour batter into prepared baking dish. It will seem thin, but the batter will rise during cooking.
6. Bake 20 – 25 minutes. Insert toothpick to check for doneness.
7. Slather the top with butter before the bread cools. And then cut into squares.