Sherrie's Buttermilk 'Cornbread'

Sherrie's Buttermilk 'Cornbread' Recipe - Delicious Homemade Cornbread

Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Sherrie's Buttermilk 'Cornbread' is a delicious and unique twist on traditional cornbread. This recipe combines cream cheese, soy grits, and buttermilk to create a moist and flavorful bread that is perfect for any meal.

History

This recipe was created by Sherrie, a talented cook and food enthusiast who wanted to put a new spin on classic cornbread. By adding cream cheese and soy grits, she was able to create a rich and creamy bread that is sure to impress.

Ingredients

1 8 oz (227 g) package of cream cheese
3 eggs
3 tbsp of splenda
0.33 cup of Atkins Bake Mix (or make your own)
0.5 tsp of baking powder
0.5 cup of soy grits (Bob's Red Mills brand)
0.25 cup of buttermilk
2 tbsp of melted bacon grease (see below for instructions)

How to prepare

Preheat the oven to 400°F (204°C).
Beat the cream cheese with a mixer until smooth. Add the remaining ingredients (see below for bacon grease) and let it sit for 5 minutes before using.

Using a Cast Iron Skillet

Prepare the pan. This is a southern tradition, so if you have never done this, don't worry. It's easy! Preheat the oven with the cast iron skillet inside for 5 to 10 minutes.
Remove the skillet from the oven and add 2 tbsp of bacon grease. Return it to the oven.
Once the grease is melted, remove the pan and turn it to coat the sides. Pour the remaining grease into your batter and mix well.
Pour the batter into the greased pan and return it to the oven. Cook until the top is golden brown! If you don't have a cast iron skillet, simply grease a 9 x 12 pan and pour in the mixture. Don't forget to add the grease to your batter! Slice and serve with a generous pat of butter!

Variations

Add chopped jalapenos for a spicy kick.
Mix in shredded cheddar cheese for extra flavor.
Substitute almond flour for the Atkins Bake Mix for a gluten-free option.

Cooking Tips & Tricks

Be sure to preheat your oven and cast iron skillet before adding the batter to ensure even cooking.

- Mixing the cream cheese until smooth is key to achieving a creamy texture in the final product.

- Adding melted bacon grease to the batter gives the cornbread a rich and savory flavor.

Serving Suggestions

Sherrie's Buttermilk 'Cornbread' is perfect served warm with a pat of butter on top. It pairs well with soups, stews, and chili.

Cooking Techniques

Using a cast iron skillet helps to create a crispy crust on the cornbread.

Ingredient Substitutions

If you don't have soy grits, you can use cornmeal as a substitute.

Make Ahead Tips

Sherrie's Buttermilk 'Cornbread' can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Sherrie's Buttermilk 'Cornbread' on a wooden cutting board for a rustic presentation.

Pairing Recommendations

Pair Sherrie's Buttermilk 'Cornbread' with a bowl of chili or a hearty soup for a comforting meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, simply place in a 350°F oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Sherrie's Buttermilk 'Cornbread' contains approximately 200 calories.

Carbohydrates

Each serving of Sherrie's Buttermilk 'Cornbread' contains approximately 10 grams of carbohydrates.

Fats

Each serving of Sherrie's Buttermilk 'Cornbread' contains approximately 15 grams of fats.

Proteins

Each serving of Sherrie's Buttermilk 'Cornbread' contains approximately 6 grams of proteins.

Vitamins and minerals

Sherrie's Buttermilk 'Cornbread' is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cream cheese) and soy (soy grits).

Summary

Sherrie's Buttermilk 'Cornbread' is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Sherrie's Buttermilk 'Cornbread' is a delicious and unique twist on traditional cornbread. With its creamy texture and savory flavor, it is sure to become a new favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a simple recipe for Sherrie's Buttermilk Cornbread that a friend had shared with me during a potluck dinner many years ago. As soon as I laid eyes on the handwritten note with the ingredients and instructions, I knew I had to make it.

I asked my friend Sherrie about the origins of the recipe, and she told me that it had been passed down through her family for generations. She explained that her great-grandmother had first made it during the depression when ingredients were scarce, and it had become a family favorite ever since.

I was intrigued by the history behind the recipe and the simplicity of the ingredients. All I needed was some cornmeal, buttermilk, eggs, flour, sugar, baking powder, salt, and butter. It seemed like a recipe that would be perfect for a cold winter's night when a warm slice of cornbread would be just the thing to warm the soul.

I decided to make the cornbread for a family gathering that weekend. As I gathered the ingredients and preheated the oven, I couldn't help but think about the generations of women who had made this recipe before me. I felt a connection to them, as if I was carrying on a tradition that had been passed down through the ages.

The smell of the cornbread baking in the oven was intoxicating. As the golden crust started to form on top, I knew it was almost ready. I couldn't wait to taste the first bite and see if it lived up to its reputation.

When I finally pulled the cornbread out of the oven and sliced it into squares, I knew I had hit the jackpot. The cornbread was moist and tender, with just the right amount of sweetness. The buttermilk added a tangy flavor that balanced out the richness of the butter. It was a hit with my family, who devoured it in minutes.

From that day on, Sherrie's Buttermilk Cornbread became a staple in my recipe collection. I made it for every family gathering, potluck dinner, and holiday celebration. It was a dish that brought people together and created memories that would last a lifetime.

As the years went by, I shared the recipe with friends and neighbors who were always asking for a taste of my famous cornbread. I passed it on to my children and grandchildren, who now make it themselves and carry on the tradition of Sherrie's Buttermilk Cornbread.

I like to think that Sherrie's great-grandmother would be proud to see how her simple recipe has stood the test of time and brought joy to so many people. It's a reminder that good food has the power to bring us together, to create bonds that transcend time and space.

So the next time you smell the aroma of freshly baked cornbread wafting through the air, think of Sherrie's Buttermilk Cornbread and the generations of women who have lovingly made it before you. And remember, good food is not just about nourishing the body, but nourishing the soul as well.