This Easy Cornbread Buttermilk Homemade Vintage Recipe from scratch is delicious, moist and tastes like a bundle of love. Eat your cornbread with butter, collards or chili. Drizzle honey upon it. Dip your cornbread in a hearty soup.
2 cups Corn Meal
2 Tablespoons baking powder
1 teaspoon soda
1 cup sour milk or buttermilk
3 eggs (beaten)
1/2 Cup Wesson oil
1 Cup Sour Cream
Minced fried bacon
Canned Corn or creamed corn
Grated Cheddar cheese
1. Mix all ingredients except milk together.
2. Add milk in small amounts until the right consistency.
3. Bake 400 degrees for twenty to twenty-five minutes.
Serves 20 people (more like 12 nowadays)
Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.