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Buttermilk Cornbread Recipe

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This recipe for Buttermilk Cornbread is from Kathy's Family and Friends Cookbook, 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:  
1 1/2 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 tablespoons unsalted butter, melted and divided
Directions:
Directions:
1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.

2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.

5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.

6. Serve warm.
Number Of Servings:
Number Of Servings:
6-8 slices
Personal Notes:
Personal Notes:
This is the best recipe I have found for cornbread. Some recipes call for cornmeal mix but this one uses plain cornmeal and flour.

***If you have a better recipe, please let me know.

 

 

 

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