Buttermilk Cornbread RecipeButtermilk is a wonderful ingredient to use for making quick breads, and this recipe for buttermilk cornbread is a great example.
Be sure to give the buttermilk a good shake before you measure it out. We do this because buttermilk can separate when it sits in the fridge for a while and we want the fat to be nicely blended.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- ½ tsp salt
- 2 eggs, beaten
- 1 cup buttermilk (well shaken)
- ¼ cup melted butter or shortening
- ⅓ cup sugar
- Preheat oven to 400° F.
- Sift together the flour, cornmeal, baking powder and salt.
- In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.
- Thoroughly grease and flour a 9" × 9" baking pan. Or you could use a nonstick baking pan or one of those flexible silicone pans.
- Add the buttermilk mixture to the flour and cornmeal mixture and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. You don't want to overmix the batter.
- Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your baking pan and transfer it to the oven.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the corn bread starts to pull away from the pan.