Sure, you could open a box of crackers, or toast a slice or two. But there’s an hearty alternative that’s budget-priced, as well: cornbread. It’s easy to stir up, pours into a pan or muffin tin, and leftovers are delicious next morning, crumbled and served with milk.
Note: Southerners will decry the use of sugar in this — but I like it that way. (In fact, I even sprinkle extra on top, for an accent.) If you’re a fan of the Old South, however, just omit the sweet stuff.
Grandmother’s Buttermilk Cornbread
(from Allrecipes.com – video tips are here)
- 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
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- 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.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Serves 9.
I’m a big fan of Frugal Upstate’s Sweet Northern Cornbread, as well. Jenn at Frugal Upstate grew up eating this hearty food:
Sweet Northern Cornbread
- 1C Flour
- 1C Cornmeal
- 4 TBS Sugar
- 1 TBS Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1C Milk
- 1/4 C Oil
- Mix together all dry ingredients in one bowl.
- Beat all wet ingredients together by hand in another bowl.
- Mix wet ingredients into dry ingredients and beat by hand until just smooth.
- Pour batter into a greased 9X9 baking dish and bake at 425 for 20-25 minutes. Serves 9.
- Pour into muffin tins or a cast iron skillet instead of a baking dish.
- Add 12oz drained corn-regular or “fiesta” style.
- Leave out milk and add a can of creamed corn.
- Fold in 1 C cheese before baking.
- Add in 4 oz can of diced green chilies.
- Use melted butter or shortening instead of the oil.
- Substitute applesauce for the oil.
- Use skim milk for the milk.
- Use 3 egg whites instead of 2 regular eggs.
- Substitute whole wheat flour for the white flour.
- Use Splenda, brown sugar, molasses, maple syrup or honey in place of the sugar.
I’d say ‘yum’… but my mouth’s too full.
Cindy Brick is a personal property appraiser, judge and national teacher who loves to write about frugality and other personal finance topics. She has written six books and hundreds of articles, but often focuses on quilting, her teaching specialty. She lives in Colorado with her husband, two golden labs and a flock of very suspicious chickens. Find out more at Brickworks, http://www.cindybrick.com, or visit her personal blog: http://www.cindybrick.blogspot.com