Sour Milk Cornbread

Even though we don’t have refrigeration aboard Flutterby, we often buy milk anyway, in hopes that a half-gallon will keep long enough, down near the hull, to enjoy it in our coffee for 4 or 5 days. It’s a gamble, though. Sometimes it turns into a jug of curds and whey before the week is up.

That’s what happened this week, so I came up with this delicious cornbread recipe to use 2 cups of it. There’s still more left, so I’m going to try substituting it for buttermilk tonight in some Tall and Fluffy Buttermilk Biscuits.

This is a very forgiving recipe, so  play around with the proportions to suit your taste,

2 large eggs, or 3 medium eggs
2 C sour milk
1 t baking soda
1/2 t salt
1 T sugar
1/4 white flour
1-1/2 C yellow cornmeal or masa
1/4 C melted butter (you can substitute oil)

In a large bowl, beat the eggs and stir in the milk. Mix in the baking soda, salt, and sugar. Combine the flour and cornmeal and stir them in, then gently mix in the butter. Don’t overbeat it.

Pour the batter into a greased 9×12-inch pan and bake for about half an hour at 350 F, until a tester comes clean in the middle.

Serve with lots of butter and jam, or sliced cheese, or chili.