A classic southern dish, Buttermilk Cornbread is slightly sweet and delightfully moist. Perfect for pairing with chili, soups, or stews.
Ingredients
- 1 cup all-purpose flour sifted
- 1 cup cornmeal yellow, medium grind for texture
- 1/2 cup sugar to taste
- 1 teaspoon baking powder for leavening
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk for moisture
- 2 pieces large eggs beaten
- 1/4 cup butter melted
Instructions
- Preheat your oven to 400°F (204°C). Grease a 9x9 inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk and beaten eggs. Add the melted butter, stirring until combined.
- Pour the wet ingredients into the dry ingredients, stirring just until blended. Do not overmix.
- Pour the batter into the prepared baking dish, using a spatula to spread it evenly.
- Bake for 20-25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the dish for 10 minutes before slicing and serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 9gVitamin A: 300IUCalcium: 60mgIron: 1mg