Buttermilk Cornbread

Name: Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups cornmeal; 1 cup all-purpose flour; ⅓ cup sugar; 4 teaspoons baking powder; 1 teaspoon kosher salt; 2 cups reduced fat buttermilk; 1 large egg; 6 tablespoons unsalted butter

User Reviews

4.9

435 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Course
Side Dish, Bread
Cuisine
American, Canadian

Buttermilk Cornbread

Iris Warren

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So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

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Ingredients

Servings

1 ½ cups cornmeal
1 cup all-purpose flour
⅓ cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter melted and divided

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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.