Buttermilk Cornbread
This buttermilk cornbread recipe is tangy and delicious, a perfect side dish to spicy meals or slather on some butter for a quick snack.
Servings: 8 -10 servings
Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup brown sugar
- 3/4 teaspoon salt add 1 teaspoon if using unsalted butter
- 2 cups buttermilk reduced fat
- 2 large eggs
- 6 tablespoons butter melted divided 5 for recipe 1 for preparing pan
- 1 cup corn frozen, fresh off the cob, leftover, grilled any variety works in this dish
Instructions
- Preheat the oven to 425°.
- Brush a 10" cast iron skillet with 1 tablespoon butter or oil.
- In a medium to large mixing bowl mix the cornmeal, flour, brown sugar, baking powder, and salt together so it's well blended.
- In another bowl mix the buttermilk with eggs and melted butter, I use a whisk to make sure the eggs get incorporated well.
- Then pour the buttermilk mixture into the cornmeal mixture, stir to combine.
- Stir in the corn.
- Pour the batter into your prepared skillet (or 13z9 baking pan)
- Bake for 25 minutes or until a toothpick comes out clean.