Oh, My Buttermilk Cornbread Acorns
Making the most of my Acorn bakeware from Williams Sonoma, I’ve whipped up some Buttermilk Cornbread. It’s appropriately seasonal for the fall to be shaped like darling little acorns. If you don’t have this acorn cakelet pan, you can use a mini-muffin tray to make your bite-sized cornbread. Since this recipe uses buttermilk, they’re creamier with a nice balance of sweet and salty. The ingredients as follows will yield 30-42 acorns or 24-36 mini-muffins.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F. Grease the acorn cakelet pan or mini-muffin pan with butter or baking spray.
- Melt butter. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended. Pour batter into the prepared pan(s).
- Bake in the oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.