Whole cookbooks carry titles like Grandma's Cookin' or Mother's Home-style Recipes; they probably sell a lot better just because of the warm-and-fuzzy factor. My interest is captured when I read those folksy-titled cookbooks...for some reason, I am hopeful that a real mother or grandmother somewhere has left her wisdom and experience with food for the rest of us to enjoy. I am just as certain, though, that many family recipes are closely guarded secrets and those great recipes often become lost or just fade away. What a shame...especially when there are so many horrible recipes floating around free for the taking.
Today's recipe contains the word grandmother...and also buttermilk.When I see that buttermilk is in a recipe...I automatically think
'old-fashioned' because my dad grew up drinking it and said it was wonderful. I have only tasted real buttermilk once and decided it must be an acquired tast.
As far as today's recipe goes, if you do not want to purchase a carton, there are ways to substitute buttermilk in a recipe, *(see directions below). The resulting loaf has a different texture than traditional cornbread...it makes a tender, lovely loaf which can be served with butter and jam or alongside a bowl of chili or a salad. It can also be toasted and companioned with a breakfast egg.
Grandmother's Cornbread-Buttermilk Loaf
1 1/2 C flour
1 C yellow cornmeal
1/3 C sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 C margarine
1 1/3 C buttermilk*
* (A. Use powdered buttermilk according to the pkg. directions with 1 1/3 C water or B. put 4 tsp lemon juice in a measuring cup and add enough milk to equal 1 1/3 cups. Stir and let stand for 5 minutes before using).