First Baptist Church of New Carlisle, Ohio has a rich and unique history in our community. Since 1955 we've been establishing ourselves as a lighthouse for Jesus Christ in our hometown of New Carlisle, Ohio.

We have Bible Study at 9:15 am and Worship Service at 10:30 am every Sunday. Childcare/nursery provided for all services. Wednesdays we have Prayer Meeting at 7:00 pm and Revive Student Ministries for youth at 7:00 pm

Tuesday, October 6, 2015

Kitchen Korner - CORNBREAD PERFECTION - by Dolly Lawler

All cornbread is "good."  Can it be that one might be better than another?  When it comes steaming hot from the oven with a good crust on it, I would be hard pressed to claim one over another.  (You're thinking, "I hear a 'BUT' coming.")  Well, sort of.  I've made this recipe several times and it has an edge on my other cornbread recipes.  Why don't you try it and see what you think.  Better yet, see what Grandpa thinks about it.

(Makes 8-10 servings.)


1 cup plain yellow cornmeal
1 cup all-purpose flour
1 Tbs. baking powder
1 tsp. salt
¼ tsp. baking soda
2 cups buttermilk
2 large eggs
½ cup butter (1 stick)

(This is not a sweet cornbread.  If your family only likes sweet cornbread, add ¼ cup
sugar to the above recipe.)


1.  Preheat oven to 425°.
2.  Whisk together first 5 ingredients in a large bowl.
3.  In another bowl, whisk together buttermilk and eggs.
4.  Stir egg mixture into cornmeal mixture just until combined.
5.  Heat a 10 inch cast-iron skillet over medium-high heat until it just begins to smoke.
     (If you don't have a cast-iron skillet, shame on you.)
6.  Add butter to hot skillet; stir until butter is melted.
7.  Stir melted butter into cornbread batter; then pour batter into hot skillet.
8.  Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from
     sides of skillet.
9.  Invert cornbread pone onto wire rack; serve warm.

By Dolly Lawler

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