Breads

Buttermilk Cornbread

Name: Buttermilk Cornbread
Total time: 40 min
Yield: 9 servings
Cuisine: Breads
Ingredients: 1 cup (140 g) yellow cornmeal; 1 cup (125 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 cup (240 ml) buttermilk; 2 large eggs; 6 tbsp (85 g) unsalted butter, melted, plus 1 tbsp for the pan

A moist, golden cornbread with crisp buttery edges from a sizzling-hot cast-iron skillet.

40 minutes

Serves 9

Side

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

1
Place a 9-inch cast-iron skillet in the oven and preheat to 400°F so the pan heats fully.

2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
In a separate bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth.
4
Pour the wet ingredients into the dry and fold gently with a spatula just until no streaks of flour remain; do not overmix or the cornbread will turn tough.
5
Carefully remove the hot skillet, add the remaining tablespoon of butter, and swirl to coat the bottom and sides. Pour in the batter; it should sizzle on contact.
6
Bake 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
7
Cool in the pan 5 to 10 minutes, then cut into wedges or squares and serve warm with butter or honey.

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