Buttermilk Cornbread
User Reviews
4.9
Buttermilk Cornbread
Description
Buttermilk Cornbread combines cornmeal and flour with sugar, baking powder, and kosher salt to build a balanced batter. The wet ingredients—reduced fat buttermilk, egg, and melted butter—are whisked and poured over the dry mix, then gently stirred until just moist. Baking in a hot cast iron skillet preheated in the oven creates a crisp, buttery crust.
The batter is carefully transferred to the hot skillet to start baking immediately at 425°F, promoting an even rise. The cornbread bakes for 25 to 30 minutes until a tester inserted in the center comes out clean. After a short cooling, it is ready to serve warm.
The resulting bread offers a sweet and slightly tangy flavor with a tender, crumbly texture and a rich buttery edge from the pan. It can accompany a range of meals from chili to barbecue or be sliced for breakfast or snacks.
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk reduced fat
- 1 egg large
- 6 tablespoons butter melted and divided, unsalted
Instructions
- Preheat oven to 425 degrees F. Place a large cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- Serve warm.
User Reviews
Overall Rating
4.9
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