Buttermilk Cornbread

Buttermilk Cornbread

Tender & Buttery!

Buttermilk Cornbread is tender and buttery with a hint of sweetness! This from-scratch recipe beats any box mix and uses coarse cornmeal, buttermilk, butter, and sugar, and packs an incredible texture and flavor.

Title 1

Ingredients:

-flour  -cornmeal -baking powder -salt -baking soda -butter -buttermilk -egg -sugar

1

Preheat the oven and whisk together the flour, cornmeal, salt, baking powder, and baking soda in a large bowl.

2

In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar. The mixture may be slightly lumpy, that's okay.

3

Create a well in the dry ingredients and pour the wet ingredients in. Use a rubber spatula to fold together, do not overmix. It's okay if the batter is a little lumpy.

4

Bake for 22 to 25 minutes or until a toothpick inserted into the center of the bread comes out clean. Top with butter immediately after coming out of the oven, if desired. Slice and serve warm.

The melted butter should cool and the buttermilk and egg should sit out on the counter for 30 minutes or so. The goal is to bring everything to room temperature before combining.

Expert Tip:

Storage Tip:

This particular recipe will hold its texture and flavor for about 4 days when stored in an airtight container at room temperature. However, the best flavor and texture will be the day of and after baking.

Try these other mouthwatering recipes!

Buttermilk Pancakes

Buttermilk Fried Chicken

Buttermilk Biscuits

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