Monday, January 07, 2013

North Dakota Buttermilk Cornbread

This is fussy cornbread. Unfortunately, we all preferred it to my standard cornbread. Why can't they appreciate the stir-and-dump recipes? Really, the only difficulty is whipping egg whites, so don't be frightened off making this. Still, we're talking about cornbread which comes with an expectation of simplicity.

The recipe comes from America Cooks, The General Federation of Women's Clubs Cookbook, 1967 edition.

You Will Need:

1 cup yellow cornmeal
1 cup plain flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 cup mixed butter and lard (I used all butter)
1 cup buttermilk
2 eggs, separated
1/4 teaspoon bicarb
1 tablespoon water

Grease a 9 inch square pan. Preheat oven to 400 degrees f.

Combine dry ingredients. Cut in butter. Mix egg yolks into buttermilk. Add to dry ingredients. Dissolve bicarb in water, and add to mixture. Stir only until everything is moistened. Beat egg whites until stiff, but not dry. Fold into batter. Spread in pan and bake 20-30 minutes.

If you make this, I recommend letting your family know how difficult it was whipping those egg whites, and how exhausted you are from it. With any luck, they'll volunteer to  wash up.

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