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Project Vintage Recipes July recipe- Sour Milk Corn Cake

I found a tiny newspaper clipping in my great grandmother's cookbook for Sour Milk Corn Cake.  I thought, yum...sounds interesting.  I love cornbread!!  I wanted to put my own healthy twist on this old-fashioned favorite.  I used spelt flour, lowfat buttermilk and a healthier butter substitute.  I would guess that this recipe was from the early 1900's.  Most of her cut out recipes were newspaper and magazine clippings were from 1900-1920.  The original recipe is simple and like many recipes of that time period, has no cooking time or temperatures.  I baked this corn cake recipe the same time and temperature that I make regular cornbread.  It turned out delicious!  Enjoy~

Buttermilk Cornbread


Here is the original recipe:


Ingredients:
1 cup flour (I used Spelt flour as a healthier alternative to white flour)
1/2 cup whole grain corn meal
2 tbsp organic sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 cup lowfat buttermilk
1 tsp melted butter (I used smart balance butter blend with olive oil) plus another tablespoon for the cast iron skillet
1 egg, beaten

Preheat oven to 375 degrees.  Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl. 


Add beaten egg to flour mixture and stir.  Stir in buttermilk and 1 tsp melted butter. 


Stir until completely mixed.


Melt 1 tbsp smart balance butter blend (or best life butter stick) in a small cast iron skillet in the preheated oven. 


When butter is melted, but not browned, pour in batter. 


Bake at 375 degrees for 20-30 minutes until cornbread is set and baked through.  Slice into triangles and serve.
Enjoy~
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