Good cornbread is like a warm blanket on a chilly day. Bad cornbread makes me cry. It’s really easy to make a great batch of cornbread from scratch. It’s a bread I like to categorize as a beginner bread. It gets your foot in the door of bread baking. I’m sharing my version of Buttermilk corn bread that is a staple in our home. Growing up, sweet cornbread was affectionately known as “cake” by my Granny. Having been from the South, sweet cornbread was NOT a thing. As her favorite grandchild, she would make a small batch for me lightly sweetened. Because of her, I have a love affair with cornbread. If I see a slice while dining out, I’m definitely ordering it. Grab my recipe below:
Buttermilk Cornbread
2016-11-14 08:38:57
Serves 6
A fluffy, tender delight for your table.
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
- 1 & 1/4 cups cornmeal
- 1 cup flour
- 1/2 cup Sugar
- 1 cup buttermilk
- 1 large Egg (beaten)
- ½ stick butter + more for garnish
- 1 tablespoon of baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400.
- Melt ½ stick of butter in 9x9 pan in oven, (carefully to not burn butter) remove and set aside
- In a mixing bowl, combine flour, cornmeal, buttermilk, sugar beaten egg, baking powder and ¼ teaspoon of salt.
- Mix well to combine.
- Just before baking, stir in melted butter. Batter will be lumpy.
- Pour in pan and spread evenly.
- Bake for 20-25 minutes or until the top is golden brown.
- Brush with butter just before serving.
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