Buttermilk Cornbread

DOUBLE INGREDIENTS WHEN USING A COOKIE SHEET. USE AS LISTED FOR CASSEROLE.

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Ingredients

  • 1/2 c butter
  • 2/3 c sugar
  • 2 eggs
  • 1 c. buttermilk
  • 1/2 tsp baking soda
  • 1 c cornmeal
  • 1 c AP flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375° and grease a cookie sheet or pan.
  2. Melt butter. Stir in sugar. Add eggs and whisk until fully incorporated
  3. Combine buttermilk and baking soda. Add to egg mixture.
  4. Add cornmeal, flour, and salt. Mix until well combined.
  5. Pour into prepared cookie sheet and bake 20 minutes.
  6. Check for doneness. Bake for additional 5 minute increments until top of bread is golden and center is cooked through.

Notes

For Bread: You may use an 8” pan for thicker slices and bake for 30 minutes. This is a forgiving and flexible recipe! You can mix in green chiles, jalapenos, corn kernals, or cheddar cheese! (We also hear it’s good with blueberries!) For Croutons: Cool bread, and remove from pan by slicing into 1” cubes. Toast for 5-7 minutes at 450°

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http://cooks.ashtabulafood.org/recipes/buttermilk-cornbread/