Today was a busy prep day of cooking. I baked off and mashed a pie pumpkin and a garnet sweet potato for pie and rolls, respectively. I shelled 2 cups of paper shell pecans for pie, and I baked cornbread for stuffing. I made a double batch of pie dough for pies.
Buttermilk Cornbread (from Spoonful.com who’re down today so I can’t link)
3 tbspn butter
1 cup all-purpose flour
1 cup fine yellow cornmeal (I used Bob’s Red Mill cornflour)
2 tablespoons sugar
1 tsp baking soda
1tsp baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
2 cups buttermilk
Preheat oven to 400F. Preheat skillet with 3 tbspn butter while you make the batter.
Stir together dry ingredients in a medium bowl. Beat together wet ingredients and then stir into dry ingredients just until combined.
Remove pan from the oven, pour batter into the pan and return to the oven for 25-30 minutes or until cornbread is lightly browned.