"Recipes are meant to be shared"...Ann Thibeault

Saturday, February 13, 2010

Buttermilk Cornbread - Saturday Blog Showcase

Lori of All That Splatters is hosting this week's Saturday Blog Showcase.  It isn't too late to participate.  Just prepare a recipe found on another blogger's site and share it on your own blog. 



This week I'm showcasing a Buttermilk Cornbread recipe found on Besotted Gourmet, who in turn found the recipe on the Hungry Mouse.

 I had a pint of buttermilk on hand so I went looking for a cornbread recipe using buttermilk to bake for breakfast.  I love cornbread and have two recipes that I have made for years, and both contain butter.

The recipe  I found on the Besotted Gourmet was different in that it not only  contained buttermilk but it also used olive oil in place of butter. The texture was moist and very similar to my favourite cornbread, but the flavour was definitely different.       I must admit , that even though this version was good, I did find that the olive oil flavour was very pronounced and a little over powering and not at all what I was expecting.   I would make this again, but next time I will use melted butter.

I baked the cornbread in a cast iron skillet.  Other than that, I didn't make any other changes.


Corn Bread
==========
From The Besotted Gourmet

1 Cup Cornmeal, preferably stone-ground
1 Cup Flour
1/2 Cup Sugar
3 Tsp. Baking Powder
1 Tsp. Salt
1/2 Cup Extra Virgin Olive Oil
2/3 Cup Buttermilk
2 Eggs

Preheat the oven to 400°.

Add a tablespoon of butter to a cast iron skillet and heat in the oven.

Combine the dry ingredients in a large bowl and mix well.

Add the wet ingredients to the dry and mix with a whisk until just combined. Do not over mix.

Pour the batter into preheated cast iron skillet and bake until golden.  Approximately 20 minutes.

Test  with a cake tester or toothpick.   Remove from skillet and serve warm with butter and/or honey.

9 comments:

  1. It looks good, Ann. I'll bet with different olive oils, you would get different flavors. I may try this with a French olive oil. I'd like to see how it turns out! Beautiful photos -

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  2. This sounds terrific. I have a very similar recipe that differs only in the amount of sugar used. Your photos are wonderful. Have a great Valentine's Day. Blessings...Mary

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  3. I've never seen olive oil in a corn bread recipe-interesting! thank you
    xoxo Pattie

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  4. If I make this one, I'll follow your advice, Ann & use real butter instead of the oil. I have some buttermilk on hand, too. Can't remember what I bought it for???
    Your photo, with the melting butter, makes this look delicious!

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  5. Ann, I stand with you and Julia Child with regards to butter!

    They do make a light olive oil that might be give less flavor.

    We love sweet cornbread but I never thought of it as breakfast food.

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  6. You're a skillet master too you know:)

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  7. I learned to enjoy cornbread when I was in Tennessee. Now I want to spread the love! I can hardly wait until I have friends ready to try it. But I'm with you, I'll be using melted butter.

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  8. With 10 pounds of butter in the fridge (no kidding!) I think butter would be my choice as well, grins.

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  9. GLD, I know that most think of cornbread as something to serve with chili or as a bread served with dinner. But I like it as a breakfast food. Like biscuits. I don't serve them with other meals either. They are breakfast food for me.

    Everything is better with butter.

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