Baking from scratch and buttermilk have always intimidated me. I was looking for something to go with the Weeknight Baked Bean Chili and found this. The time to take on these two enemies had come! It was simple. It was quick. It was the perfect addition to chili night. I used a 1 1/2 quart rectangular (10″ x 6″ x 1 1/2″) baking dish. It was the perfect size.
Things That I Learned Doing This
- The recipe calls for buttering the dish or pan. I’ve done that every time and the cornbread is tough to get out of the pan. I think I used plenty of butter. Next time I’ll try parchment.
- When you buy cornmeal, make sure the word YELLOW is printed on the bag. Don’t get any other kind of cornmeal, even if the bag is yellow.
- This was my first experience with buttermilk. I opened the bottle and took a sniff. It smells exactly what sour cream would smell like if it was liquid. Someone who really knows their way around a kitchen could probably make this recipe work with sour cream. That someone isn’t me.