Way Down South Buttermilk Corn Bread

Organic/natural ingredients taste best.

sweetbreadThis is THE BEST corn bread to go with any of your soup ’n stew meals or appetizers or just to have for a healthy snack. Warmed with butter or eaten cold it’s sensational. Sooo easy to make! Sooo delicious!

The South never tasted soooo gooood! Serves 8-12



You’ll need:

1-1/2 Cups Yellow Corn Meal
2/3 Cup Unbleached White Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1/2 Cup PLUS 2 Tablespoons Organic Sugar
3 Whole separated Eggs
1-1/3 Cups Buttermilk
1/4 Cup Butter

NOTE: Here you can choose to mix ‘n match organic sugars: using organic cane sugar as the larger amount and make up for the rest with organic brown, Sucanat™, or any other one you like keeping the measurement the same unless you love sweet. Experiment. I still do. If you don’t want to double the recipe, but you want a bigger bread, add a little more of everything with an extra separated egg so that one extra whipped egg white keeps it lite. You can also add a touch of dried fruits and/or frozen, organic veggies — just not ones that are very watery, i.e. raw zucchini.

450 degree oven for about 25-30 minutes
12” Cast Iron Skillet
Electric Mixer w/ whisk
2 Large Mixing Bowls
Strainer for sifting

To prepare:

Preheat oven at 450 degrees with rack in middle shelf. Measure and resift 3 times first 6 ingredients into large mixing bowl. Set aside. Pour measured buttermilk into small mixing bowl. Add beaten egg yolks and mix together. Heat cast iron skillet in oven for 7-10 minutes. Meanwhile beat egg whites. Make well and add milk & egg mixture. Mix well. Put butter into heated skillet and rotate skillet until well greased all around and butter is melted. Pour melted butter into mixture and mix well. Fold in beaten egg whites and turn batter immediately into greased hot skillet. Bake in hot oven 25-30 minutes. Serve and enjoy any which way you want to. Don’t expect any leftovers.

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ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine



970-618-0731
helskitchen@gmail.com