Buttermilk Cornbread

It occurred to me today that you might be planning a party for tomorrow! Here in the States, it’s Superbowl Sunday, which often means parties and get-togethers to watch the game. And that also means food – usually lots of food!

So, I was thinking that maybe some of you might be having chili for your Superbowl party. I don’t have any chili recipes here on the new blog yet, but that doesn’t mean I’ll leave you high and dry.

Nope.

For us, chili inevitably means some kind of cornbread. And Buttermilk Cornbread is our very favorite kind. It’s fast and easy – always a big plus when you are feeding a crowd and want to enjoy some of the fun yourself. It also bakes up moist and flavorful and a little on the light side because the buttermilk gives it such a nice rise.

And don’t worry if you don’t have any buttermilk on hand – you can fake it! Just add a tablespoon of white vinegar or lemon juice to the milk and let it sit for a few minutes. If you want the same tang as buttermilk, you could add a couple tablespoons of plain yogurt to the milk, instead of the vinegar.

{Though, really – let me just take a moment to tell you that you ought to have some buttermilk on hand pretty much all the time. It’s cheap, it’s low in fat and it adds so much flavor to everything. It’s a staple for making creamy salad dressings or fluffy mashed potatoes and I use it in just about every kind of muffin, quick bread and biscuit that I bake. It also keeps a really long time – far past the “use by” date on the carton.}So, in keeping with how fast and easy Buttermilk Cornbread is to make, I will keep this post short and sweet too. Here’s the recipe:

 
I’m kind of regretting my pizza plans for tomorrow now, because we won’t have an excuse to make this. Though there is always breakfast…