Buttermilk Cornbread
A simple and easy-to-throw recipe to prepare classic cornbread at home… Thisrecipe prepares cornbread with a wonderfully moist texture.
Ingredients
- 1½ cup cornmeal
- 1 cup all-purpose flour Make sure all the lumps are gone beforecombining your dry ingredients. Usually, whisking takes a minute. Easy.
- ⅓ cup white sugar
- 4 tsp baking powder For additional "lift," I like adding ateaspoon of baking powder. It turns out slightly fluffier than typicalcornbread but not cake-like. This cornbread is not crumbly, contrary to howsome cornbreads can be. However, omit the baking powder for a denser cornbread.
- 1 tsp kosher salt
- 2 cups buttermilk
- 6 tbsp unsalted butter melted and divided
- 1 large egg Your batter shouldn't be over-mixed! It iscrucial because failing to do so could result in tough cornbread.
Instructions
- Preheat your oven to 425 °F.
- Placea10-inch ovenproofcast-iron skillet in the oven while preheating.
- In a large bowl, add the cornmeal, flour, sugar, baking powder and salt and with awire whisk, mix well.
- In another large bowl, add buttermilk, 3 tablespoons of butter and egg andwhiskuntil well blended.
- Add the buttermilk mixture into the bowl of flour mixture until just blended.
- Carefully remove the hot skillet from oven.
- Immediately place the remaining butter in the hot skillet, place and spared evenly.
- Place the mixture into the hot skillet evenly.
- Bake for about 25-30 minutes.
- Remove the skillet of cornbread from oven and place onto a wire rack to coolfor about 5 minutes.
- Now, invert the bread onto the wire rack.
- Cut the bread into desired-sized pieces and serve warm.
Nutrition
Calories: 326kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 577mgPotassium: 205mgFiber: 3gSugar: 12gVitamin A: 395IUCalcium: 197mgIron: 2mg
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