Classic Buttermilk CornbreadYUMMLY
Here’s the golden cornbread recipe you’ll turn to again and again, with an easy technique and the quantities in perfect proportions. The combination of buttermilk and melted butter makes it incredibly moist. For the most tender crumb, use fine-ground yellow cornmeal, not the coarse or medium-ground cornmeal that is used for polenta and grits. The recipe is super adaptable. You can adjust the sweetness by adding anywhere from 1 tablespoon sugar to 1/4 cup sugar. Feel free to add a few tablespoons of minced fresh herbs (such as chives, cilantro, or basil), up to 1/2 cup grated cheese (such as Parmesan, pepper jack or cheddar), or a minced jalapeño chili if you like spicy food. The recipe is a Yummly original created by Ivy Manning.
- Put butter in a 10-inch cast-iron skillet or an 8-inch square baking dish. Set skillet in oven on center rack and preheat oven to 350°F. When butter has melted completely (about 10 minutes), remove skillet from the oven. Set aside and leave oven on.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until well combined. Whisk together the buttermilk and eggs in a medium bowl until well blended and smooth. Add wet ingredients to the dry and mix with a rubber spatula until just combined (only a few traces of dry flour remaining). Add melted butter from the skillet (leaving a coating in the skillet) and stir to combine. Scrape batter into skillet.
- Bake cornbread until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from oven and let cool 5 minutes. Cut into wedges or squares and serve. Leftover cornbread keeps, covered, at room temperature up to 1 day.
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|Calories170Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.