Sweet Buttermilk Cornbread

Let me start this post by saying that I never liked cornbread when I was younger. Something about the crunchy corn kernels inside just didn't do it for me. Lately I have been trying "new" things that I hated when I was a child.

This is where cornbread comes in...Now, when I found this recipe on allrecipes, I was quite surprised. It had 3,661 reviews and it was still given a 5 star! I immediately decided to try it out. This recipe is ah-mazing! It is sweet and moist, not at all dry with crunchy bits of corn in it! I was converted, I am happy to say that I am a cornbread eater now. :)

I did want to note, this is a sweet cornbread, if you are looking for a more authentic southern style cornbread you will probably be disappointed.

Sweet Buttermilk Cornbread
Yield (1) 8 or 9" square pan

1/2 cup    Butter
2/3 cup    Sugar
2    Eggs
1 cup    Buttermilk
1/2 tsp    Baking Soda
1 cup    Cornmeal
1 cup    A.P. Flour
1/2 tsp    Salt

Grease (and flour if you'd like) square pan

Melt butter in a pot.

Remove from heat and add sugar, stir to combine.

Add eggs, mix well.

(not shown: mix together buttermilk and baking soda)

Pour buttermilk mixture into pot, stir to combine.

Add cornmeal, flour, and salt, mix until only a few lumps are left.

Pour into prepared pan. 

Bake at 375F for about 30 mins

It will be a nice golden color on the outside, and a toothpick will come out clean when tested.

Enjoy!

Yellow Cupcakes

I have made a bunch of different flavors of cakes from scratch but I don't think I have ever made a yellow cake. So, I went out searching for a yellow cake that sounded delicious and this is what I found. This recipe came out of a McCalls Cookbook from 1910! I couldn't wait to try such an old recipe. It is a one bowl yellow cake, which is awesome since a lot of recipes I was finding were very time consuming, separating the eggs...etc... What I wanted was a quick, yummy, fluffy yellow cake and that is exactly what I got!

So, as you can see at the bottom of the page I did not frost mine. It is such a versatile recipe that's not too sweet that I...used it as a muffin for chili! I wanted to see if it would taste good together and it did, although I would probably omit the vanilla if I were going to use it for chili again, I might even add some corn to it to make it more of a corn bread.  I will make another post on my adventures in making this recipe a corn bread recipe. So, here I present to you a delicious (in my opinion) yellow cake, frost it with classic chocolate frosting, vanilla frosting, powder sugar, whipped cream....Or you can do like I did and eat it with some homemade chili!!

Yellow Cake:
Yield: 1 (8") Cake (or about 16 Cupcakes)

2 Cups    A.P. Flour
1 1/4 Cups    sugar
1 Tbsp.    Baking Powder
1 Tsp.    Salt (omit if you use salted butter)
1/2 Cup    Butter, soft but not melted
1 Cup    Milk
1 Tsp.    Vanilla Extract
2    Eggs

Sift together the flour, sugar, baking powder, and salt (if used)

Add in the butter, milk, and vanilla. 

*I used almond milk because I ran out of regular.*

Mix on medium speed for 3-4 min.

Add eggs, mix on medium speed for 3 min.

*I only made a half recipe so that is why you only see one egg here*

Batter should be pretty smooth.

Now you can either spoon 1/4 Cup into each cupcake tin like here, or you can grease and flour (2) 8" Cake pans and divide the batter evenly. I was only able to get 8 cupcakes out of a half recipe. Bake at 350F for 30-35 mins. Let cool in pan for 10 min then place onto a cooling rack. 

Enjoy!