Moist buttermilk cornbread

This is a basic recipe that I have been using and enjoying for years. It is moist, a bit crunchy with a little hint of sweetness. Of course, coarsely ground corn flour is a must! The butter gives it a nice flavor and a bit of crunchyness, the buttermilk makes it soft and the eggs pull it all together … oh and I add a little sugar just enough to make it sweet. Feel free to serve it with a hearty soup or just have it as it is with some jam.

Please check out my recipe for my white chilli soup (recipe).

RECIPE

Ingredients

  • 1 cup corn meal, coarse ground
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 3 eggs, lightly beaten
  • 1 stick (110g) of unsalted butter, melted
  • 1 cup buttermilk

Method

  • Preheat oven to 400F.
  • Mix the dry ingredients.
  • Mix the wet ingredients.
  • Gradually add the wet ingredients to the dry ingredients. Do not overbeat.
  • Pour into a lightly greased pan. I like to let the mixture sit for a couple of hours so it is easier to digest.
  • Bake in a pre-heated oven for 20-25 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean.
  • Let the bread cool for 5-10 minutes before cutting.

enjoy!

Recipe, text and photos by twincitiesherbs.com.

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