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Bread of the Corn

Writer: goldenstateservicesj
goldenstateservicesj
Nov 14, 2012
2 min read

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

 
 
 

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