CATEGORIES
Fall

Buttermilk Cornbread

Prep:
20 m
Cook:
55 m
Ready in:
75 m
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INGREDIENTS
Servings: 9
Butter
½ cup
White sugar
2/3 cup
2 eggs
Buttermilk
1 cup
Baking soda
½ tsp.
Cornmeal
1 cup
All-purpose flour
1 cup
Salt
1/2 tsp.
DIRECTIONS
  1. Preheat oven to 375°F/180°C/Gas Mark 4. Butter a 8-in square pan
  2. Add ½ cup butter in a skillet. Remove from heat; stir in sugar and eggs until well blended.
  3. In a bowl, mix buttermilk with baking soda; add the mixture into the skillet, stir to combine.
  4. In a large bowl, whisk cornmeal with all-purpose flour and salt to aerate; add the liquid mixture from the skillet, mix to combine.
  5. Transfer batter into the buttered pan; bake for half an hour to 40 minutes until the bread passes the toothpick test.
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