I found a tiny newspaper clipping in my great grandmother’s cookbook for Sour Milk Corn Cake. I thought, yum…sounds interesting. I love cornbread!! I wanted to put my own healthy twist on this old-fashioned favorite.
I used spelt flour, lowfat buttermilk and a healthier butter substitute. I would guess that this recipe was from the early 1900’s. Most of her cut out recipes were newspaper and magazine clippings were from 1900-1920.
The original recipe is simple and like many recipes of that time period, has no cooking time or temperatures. I baked this corn cake recipe the same time and temperature that I make regular cornbread. It turned out delicious! Enjoy~
Sour Milk Corn Cake a.k.a Buttermilk Cornbread
Here is the original recipe:
1 cup flour (I used Spelt flour as a healthier alternative to white flour)
1/2 cup whole grain corn meal
2 tbsp organic sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 cup lowfat buttermilk
1 tsp melted butter (I used smart balance butter blend with olive oil) plus another tablespoon for the cast iron skillet
1 egg, beaten
Preheat oven to 375 degrees. Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl.
Add beaten egg to flour mixture and stir. Stir in buttermilk and 1 tsp melted butter.
Stir until completely mixed.
Melt 1 tbsp smart balance butter blend (or best life butter stick) in a small cast iron skillet in the preheated oven.
When butter is melted, but not browned, pour in batter.
Bake at 375 degrees for 20-30 minutes until cornbread is set and baked through. Slice into triangles and serve.