Buttermilk Cornbread
“So easy! No mixer needed here! Amazingly moist and slightly sweet. SO GOOD!” TNT
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups reduced fat buttermilk
- 1 large egg
- 6 tablespoon butter melted and divided
Instructions
- Preheat oven to 425°F. Place an oven-proof 10-inch cast iron skillet in the oven.
- In a large bowl, combine corn flour, flour, sugar, baking powder, and salt.
- In a large glass measuring cup or other bowl, whisk together buttermilk, egg and three tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist
- Remove skillet from the oven and add remaining 3 tablespoons butter until heated through, about one to two minutes.
- Working carefully, immediately scooped the batter into the hot skillet. Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
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