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Buttermilk Cornbread

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Buttermilk cornbread is a classic Southern side dish that’s moist, tender, and slightly tangy with a golden crust. It’s perfect served with chili, barbecue, or a pat of butter and drizzle of honey.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter (plus more for greasing pan)
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet with butter.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk buttermilk, eggs, melted butter, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool slightly before slicing and serving.

Notes

  • Use a cast-iron skillet for crispier edges.
  • Substitute honey for sugar for a deeper flavor.
  • Cornbread can be frozen and reheated in the oven.

Nutrition

Find it online: https://ukfinda.com/buttermilk-cornbread/