Buttermilk Cornbread Recipe
User Reviews
5
Buttermilk Cornbread Recipe
Description
This Buttermilk Cornbread Recipe mixes melted butter with eggs, sugar, and buttermilk, which contributes a tender moist crumb and subtle tang. Cornmeal gives the bread its characteristic crumbly texture, while the addition of flour improves structure and softness. A pinch of baking soda helps the bread rise, and salt enhances the flavor.
After combining the wet and dry ingredients thoroughly, the batter is baked at 375°F in a greased 8x8 inch pan for about 30 minutes until golden and cooked through. The finished bread has a lightly sweet taste with a soft texture inside and a mild crunchy edge from the baked crust.
This cornbread pairs well with soups, chili, or barbecue, adding a comforting bread element to meals. Its moderate sweetness and moist crumb make it a versatile choice for various dishes.
Ingredients
- 1 cup butter (melted)
- 2 egg
- 2/3 /3 cup sugar
- 1 cup buttermilk
- 1 cup corn meal
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees and spray an 8X8 pan with cooking spray.
- In a bowl combine the butter, eggs, sugar, and buttermilk. Add the corn meal, flour, baking soda, and salt and mix well.
- Combine all together. Bake at 375 degrees for 30 minutes.
Notes
- Use melted butter and room-temperature eggs for even mixing and a moist cornbread.
- Bake in a greased pan to prevent sticking and ensure easy removal.
- This recipe is from Kendee Rowley and yields a tender, sweet cornbread suitable for many meals.
User Reviews
Overall Rating
5
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