Tag Archives: buttermilk

Bread, Breakfast, Oklahoma, Snack, Vegetarian

The Best Cornbread – Oklahoma

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Oklahoma had to be special and designate a state meal (the only other one in the country is the state meal of North Louisiana). It consists of cornbread, fried okra, barbeque pork, squash, biscuits, sausage and gravy, black eyed peas, grits, corn, strawberries, chicken fried steak, and pecan pie.

Cornbread - Oklahoma

We’ll eventually get around to cooking some of these dishes but we went out of our way to try to find THE BEST cornbread recipe. We’ve been using the cornbread recipe off the back of the cornmeal canister for years with no complaints. But then we tried a few different recipes. No offense back-of-the-canister recipe, but this, recipe, whoa! The cornbread that emerged from the oven was sweet, dense, and moist. One stick of butter, two eggs and buttermilk will give you the best dang cornbread you’ve ever had.

For a completely different experience, visit Oklahoma City’s Museum of Osteology.   With over 300 skeletons on display, this privately held collection is one of the largest in the world.

Best Cornbread

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick butter, melted in microwave
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup buttermilk

Instructions

In a medium sized bowl, combine dry ingredients (flour, cornmeal, salt and baking soda). Set aside. In a separate, larger bowl combine melted butter, sugar and honey. Add eggs and stir to combine, then add buttermilk. Gradually add dry ingredients until just incorporated into wet ingredients. Do not over-stir. Pour batter into greased 8×8 pan. Smooth top. Bake at 375 degrees for 20-30 minutes and top is golden brown or until toothpick inserted in middle comes out clean.

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Bread, Breakfast, Vegetarian, West Virginia

Buckwheat Cakes – West Virginia

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For the past 74 years, Preston County has been holding its Annual Buckwheat Festival in Kingwood, West Virginia. During the later years of the Depression, buckwheat was grown in the county as an

Buckwheat cakes - West Virginia

insurance crop because its growing season was short and the quality was good.

Buckwheat is actually not a cereal grain but rather a fruit seed related to rhubarb and sorrel. High in fiber and gluten free, buckwheat is also rich in flavonoids, and a good source of magnesium.

Buckwheat cakes have a delicate nut-like flavor and are darker than regular pancakes. This simplified version of buckwheat cakes makes a delicious breakfast, or brinner (breakfast for dinner) if you are so inclined.

This year the Preston County Buckwheat Festival takes place September 29-October 2, 2016.

Buckwheat Cakes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup buckwheat flour
  • 1 cup all-purpose flour (or sub GF flour of your choice)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract
  • Vegetable oil

Instructions

In a large bowl, mix together all the dry ingredients (two flours, sugar, baking powder, baking soda). In a smaller bowl, mix together the buttermilk, egg and vanilla until combined. Add buttermilk mixture to the dry ingredients and stir until just combined. The batter may have some lumps. If the batter is too thick, add a bit more buttermilk.

With a skillet heated over medium-high heat, add a bit of vegetable oil to the pan. Swirl so the oil coats the bottom of pan. Pour ¼ cup pancake batter into pan. Cook until bubbles form on top, about 2 to 3 minutes. Flip and cook 1-2 minutes more. Continue until all batter is used, adding more vegetable oil when necessary.