Monday, November 5, 2012

Use It Up Day 10 - Buttermilk Cornbread

When I started this project I really thought we'd end the two weeks eating things like bean and noodle tacos or corn casserole or something.  But honestly, I feel like I've been more creative and made some really good food as a result of trying to use stuff up.  It actually has been two weeks already, which is crazy.  But I'm going to try to spend one more week without buying anything that's not necessary.  We did make a couple exceptions - I was nasty sick all weekend and had a serious craving for macaroni and cheese.  Since I wasn't feeling well enough to make it homemade, Jeremy bought me some instead.  =)  Other than that, though, we've done really well.

A couple weeks ago Jeremy asked me, "What happened to all our tupperware?  Does it seem like it's disappearing?"  I have had to throw away a few plastic containers lately because they just gave up the ghost (note to whom it may concern: glass tupperware is on the Christmas list now).  But I also realized that about half of our tupperware was in the freezer.  Ha!  We had a lot of meals or random sauces/sides frozen because I tend to always make too much.  One of the nice things about this project has been using up all the frozen stuff in our freezer.  There's a lot more space in there now!  And I feel better because I'm not constantly thinking, "We need to eat that sometime, ugh."  Now we've pretty much eaten it all.

On day 10 we ate frozen leftover Brunswick stew.  I felt like it needed some kind of bread and I LOVE cornbread.  Love it.  But only good cornbread and I'm a little picky.  If it's dry, no.  If it has real pieces of corn in it, no.  I usually buy Jiffy mixes and just doctor them up until I like them, but I decided to make them from scratch this time using this recipe I found and oh. my. word.  It was AMAZING.  It was good even four days leftover.  So here you go!

Perfect Buttermilk Cornbread
Adapted from here, only to change it from a loaf to muffins.
It should make 12 muffins, but as per usual, I only made 11.

Warm and Golden
  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs 
  • 1 cup buttermilk (about 1/5 of mine was white milk because I ran out)
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
Melt butter in a skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Stir in buttermilk and baking soda.  Stir in cornmeal, flour, and salt until well-blended with few lumps.  Grease a muffin pan and fill cups (tip: use an ice-cream scoop to make each muffin the same size).  Bake in a 375 degree oven for about 20 minutes or until a toothpick comes out dry.

1 comment:

  1. I too have at times been missing some containers. And yes... they were in the freezer!
    Too bad we weren't there anymore to have helped you eat up that good sounding stuff. Oh well. Looks like you are having fun! Enjoy!