This recipe caught my eye because it called for sour cream and buttermilk and no eggs, butter or oil.
I didn’t change too much for this recipe. It has the old time-y instruction to add the “soda” to water but adding baking powder or baking soda (which needs an acid to activate) straight to the buttermilk/sour cream mixture works fine. I added a little flour because I find that gives cornbread a little lighter texture so I adjusted the amount of buttermilk accordingly.
It is a lovely, craggy cornbread that pairs nicely with a light lunch or dinner. I thought it was best with some salted butter spread on top–it is not a sweet or cake-like cornbread by any stretch of the imagination and I felt like it needed a little something extra the butter provided. It was the most corn-forward cornbread I have ever tasted! Perfect coming from an all-corn community cookbook!
Pie Plate Cornbread
Ingredients
- ½ cup sour cream, at room temperature
- ¾ cup buttermilk, at room temperature
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1⅓ cup yellow corn meal
- ¼ cup flour
- 2 teaspoon sugar
- salt
Instructions
- Preheat oven to 350. Butter a standard 9-inch pie plate. Set aside.
- In a large bowl or bowl of a standmixer, whisk together the sour cream and buttermilk. Stir in the dry ingredients until a thick, uniform batter forms.
- Scrape into the prepared pie plate and bake 40 minutes or until a toothpick inserted in the center of the pan comes out clean. Cool in pan on wire rack. Serve warm or at room temperature.
adapted and updated from Leslie Holmes’ Pie Plate Corn Bread from School Maize A project of the Wilmington Education Association 1983 Wilmington, Ohio
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