Go Back

Buttermilk Cornbread

“So easy! No mixer needed here! Amazingly moist and slightly sweet. SO GOOD!” TNT
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Bread, Muffins and Cakes, Side Dish
Cuisine American, Kay's "RED BOOK"

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.
Tried this recipe?Let us know how it was!