Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

November 15, 2010

Foodie With Family: Break bread, pass it


Grandma Shaffer's Buttermilk Cornbread

½ c. all-purpose flour

1&½ c. yellow cornmeal (not self-rising)

¾ t. baking soda

2 t. baking powder

1&½ T. sugar

1 t. salt

2 eggs, lightly beaten

3 T. melted unsalted butter

1&¼ c. cultured buttermilk (do not substitute vinegar soured milk.)

Preheat oven to 425°.

Whisk together the flour, cornmeal, baking soda and powder, sugar and salt in a large mixing bowl. Whisk together the eggs, butter and buttermilk in a separate bowl. Pour the liquids into the dry ingredients and whisk to combine. While you don't need to over beat this, you don't want to have large pockets of dry cornmeal in your batter. This cornbread doesn't need to be babied, though, so do mix well.

Pour the batter into a greased 9-by-10-inch baking pan (or greased muffin tins, if preferred.) Bake 30 minutes (or 25 for muffin tins) or until a knife, toothpick or skewer inserted into the center of the loaf comes out clean. The cornbread should have a deep, rich brown color on top. Don't worry about letting this cool before eating. Warm cornbread is a balm for weary souls. Apply butter generously! Makes one 9-by-10-inch baking pan full of cornbread

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