Best Buttermilk Cornbread Recipe
This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing. Perfectly moistened bread with a crunchy side and added sweetener makes this snack worth repeating.
Print
Pin
Calories: 282kcal
Servings: 8 people
Equipment
- Oven
- Large Skillet
- Stirring Spoon
- Whisk or Electric Hand Mixer
- Large Bowl
- Measurement cups and spoons
Ingredients
- 6 tbsp. Butter melted
- 2 tbsp. Vegetable Oil
- 1 tbsp. White Sugar
- 2 Eggs
- 2 cups Buttermilk
- � tsp. Baking Soda
- 2 tsp. Baking Powder
- 2 cups Cornmeal
- 1 cup All-Purpose Flour
- Salt to taste
Instructions
- Add peanut oil to the 10-inch cast-iron skillet; place the skillet in the oven and preheat to 450�F. (Do not remove skillet while the oven preheats)
- While the oven preheats, melt butter over medium heat. Remove from heat and stir in sugar.
- Whisk together cornmeal, all-purpose flour, white sugar, two and a half teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth. Then, stir in eggs, followed by melted butter.
- Carefully remove the skillet from the oven; pour hot oil into the cornbread batter, stirring until blended. Working quickly, sprinkle the salt in the bottom of the skillet, then immediately pour the batter into the hot skillet (do not stir) and return to the oven.
- Bake at 450�F until top is golden brown, about 22 minutes (Perform the toothpick test to be sure). Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.
Notes
Remember that Cornbread is easy to make, but its success depends on the ratio of ingredients. When done wrong, cornbread can be dry, crumbly, and flavorless. But when done right, this quintessentially American quick bread is moist, tender, and flavorful. So, make sure you put the right ingredients in the right amount.
Nutrition
Calories: 282kcal