Buttermilk Graham Cornbread

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Buttermilk Graham Cornbread is a delicious sweet cornbread recipe. Using graham crumbs for part of the batter causes a subtle sweetness. The sugar adds more sweetness. This cornbread turns out very moist and almost but not quite cakey in texture. This recipe for Buttermilk Graham Cornbread is really simple. Don't be scared off that there are a few steps. I always make my own buttermilk by adding vinegar to milk and letting it sit while I gather the other ingredients. You can save this step if you buy the "actual" buttermilk. Soaking the cornmeal in buttermilk is a very important step and causes the texture to be so smooth, not grainy like some cornmeal recipes.

Growing up, my mom would always serve cornbread with a plate of baked pinto beans. We would smother our beans with ketchup and sugar. Coming from Illinois, this is how my dad grew up liking his baked beans. (this was in the years before my parents got "healthy") we all loved this special meal. But, I really think the cornbread was always my favorite part. (although I did like the sugar)

Buttermilk Graham Cornbread is a favorite accompaniment to Homemade Classic Chili or a bowl full of baked beans! This cornbread is even a delicious dessert or breakfast when served hot and slathered with butter and honey. The graham in this recipe adds a touch of sweetness so this goes great with a spicy chili! Not to mention, this buttermilk graham cornbread smells incredibly delectable while it's baking.

History of Cornbread

Corn is believed to have originated in Mexico 7000 years ago. Basically, throughout history corn has been roasted, ground and baked in various forms. The corn which we know now is unrecognizable from these early breeds of corn. The selective breeding, cross-pollination, and hybridization of corn has changed it so much from the original plant. The Natives of America grew maize, and taught the European settlers how to grow and cook it. A type of corn bread was made by Native Americans. Cornbread is considered a quick bread, or also called a batter bread. The type of cornbread in this recipe was developed in the early 20th century.

Ingredients for Buttermilk Graham Cornbread

• Buttermilk: I just make my own from vinegar and milk. Using buttermilk does make the cornbread extra yummy!
• Yellow Cornmeal:Ground from dried corn.
• Butter: Butter is the fat in this recipe and adds a great buttery flavor.
• Sugar: For those of you who like sweet cornbread:-)
• Eggs: Helps the cornbread not to be too crumbly.
• Graham Cracker Crumbs: Nice texture and sweetness, goes very well with cornbread.
• Flour: Helps the cornbread not to be too crumbly.
• Baking Powder:
• Baking Soda:
• Salt:

Method of making Buttermilk Graham Cornbread

1. First, make the buttermilk by adding vinegar to milk and let it sit while you gather the other ingredients.
2. Place the buttermilk and cornmeal in a small bowl. Let sit while you mix up the rest of the recipe.
3. Next, beat the butter, sugar, and eggs together until creamy.
4. In a seperate bowl, stir the graham crumbs, flour, baking powder, baking soda, and salt together.
5. Add the cornmeal/buttermilk mixture to the dry ingredients.
6. Stir until just combined.
7. Pour into a greased 9"x13" pan.
8. Bake in 350°F for 45-55 minutes, until a toothpick inserted in comes out clean.
9. Enjoy!

Great Cornbread should be rich, tender, flavorful, and buttery. This recipe for Buttermilk Graham Cornbread is all of this and more!