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Corn Bread (Buttermilk) Recipe

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This recipe for Corn Bread (Buttermilk) is from My Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tbsp unsalted butter - (1 stick) melted
½ cup granulated sugar
¼ cup honey
2 eggs - room temperature
1 cup buttermilk - room temperature
1 cup all-purpose flour
1 cup cornmeal
½ tsp salt
½ tsp baking soda


FOR THE TOPPING
½ tbsp unsalted butter - melted, for brushing
Directions:
Directions:
1) Preheat oven to 375º. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.

2) In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.

3) In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.

4) Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow cooling for 5-10 minutes before slicing and serving.
Personal Notes:
Personal Notes:
You need to use actual buttermilk in this recipe, no substitutions.

 

 

 

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