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Does anyone know how to make buttermilk cornbread that has large "holes" ? (air pockets) I am trying to get the texture of my Mom's, and can get the taste but not the resiliency.
I've never made - or had - cornbread that had large holes in it. Are you sure your mom didn't use yeast in her recipe? You've made me curious so I hope someone has an answer!
2 c. cornmeal
1 c. flour
1/2 tsp. salt
1/4 c. sugar
1 tsp. baking soda
1 pkg. active dry yeast
1/4 c. butter, melted
2 1/2 c. buttermilk, heated to lukewarm
Stir all dry ingredients together, then add melted butter and buttermilk; let rise covered 30 minutes in greased baking pan or skillet. Bake uncovered in 350 degree oven for 30 minutes.
