Sunday, February 27, 2011


This is the cornerstone of all our present pone, since so far all my cornbread experiments have been variations on this recipe. I looked at about a dozen recipes and settled on a variation of Betty Seale's Kentucky Cornbread that uses buttermilk instead of sour cream. The recipe I started with came from the Houston, Texas Fair Oaks Baptist Church's 1996 "Favorite Recipes Cookbook." Betty's recipe, below, calls for 1 carton or cup of sour cream and minced onion. Apart from these changes and picking a temperature, we stayed pretty close to her recipe.
I found out that the same bacteria that make buttermilk`s twangy taste also eat up most of the milk sugar. Cool I really like that slight twang in cornbread anyway.