Buttermilk Cornbread
Moist buttermilk cornbread
Equipment
- 1 8 inch square pan (or lasagna pan if you double the recipe), butter and flour before pouring batter in
- 1 Medium mixing bowl
- 1 Small pot
Ingredients
- 1/2 cup butter
- 2/3 cup sugar (sometimes I use about 1/2 cup to decrease sweetness)
- 2 eggs
- 1 cup buttermilk (better to use full fat)
- 1/2 tsp baking soda
- 1 cup cornmeal (yellow preferred and has more texture, white ok but finer texture and delicate flavor)
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/4 cup frozen or fresh sweet corn (optional)
Instructions
- Preheat oven to 375 degrees F. Butter the baking pan and set aside.
- In a small pot, melt butter over medium high heat. Remove from heat and stir the sugar into the pot and whisk in the eggs.
- In a mixing bowl, stir the buttermilk with the baking soda. Then whisk in flour, cornmeal and salt. Add the butter mixture and stir. Batter will be a little lumpy. Stir in some fresh or frozen sweet corn (optional).
- Pour batter into baking pan.
- Bake for 30-40 minutes until lightly golden brown and toothpick comes out clean through the center.
- Serve and enjoy. Will keep in airtight contain for up to 3-4 days.
Notes
Great recipe for a side with chili or Thanksgiving.