Easy Buttermilk Cornbread
User Reviews
5
Easy Buttermilk Cornbread
Description
The cornbread batter mixes cornmeal, flour, sugar, baking soda, and optional baking powder for a light texture. Buttermilk and honey add moisture and mildly sweet notes, while melted butter enriches the flavor. Pouring the batter into a hot, buttered skillet before baking produces a crisp exterior and moist interior. Baking at a moderately high temperature ensures even browning and thorough cooking.
This cornbread pairs well with soups, chili, or barbecue, offering a comforting bread side. The recipe suits cast iron skillets and can be made in a baking dish. The sizzle when adding batter to the hot pan indicates a good crisp crust will develop.
A tip for making buttermilk substitutes is to add white vinegar or lemon juice to milk and let it sour for five minutes before use. This ensures proper acidity to interact with baking soda for leavening.
Ingredients
- ½ cup butter melted and cooled slightly, unsalted
- 1 cup all-purpose flour
- 1 cup cornmeal or polenta, yellow
- ¼ cup brown sugar or white granulated sugar
- 1 teaspoon baking powder optional: yields a fluffier cornbread
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk shake before measuring
- ¼ cup honey
- 2 large egg
Instructions
- Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat ½ cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
- Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Notes
- To substitute buttermilk, mix 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12serves
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 166mg | 7% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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