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Buttermilk Cornbread

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    Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
    Everyday Food
    • Prep Time 10 minutes
    • Total Time 40 minutes
    • Yield Serves 10
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    Ingredients

    • 1/2 cup (1 stick) butter, melted
    • 1 1/2 cups yellow cornmeal
    • 1 1/2 cups all-purpose flour, (spooned and leveled)
    • 1/4 cup sugar
    • 2 teaspoons baking soda
    • 2 teaspoons salt
    • 3 large eggs
    • 2 1/2 cups low-fat buttermilk

    Directions

    1. Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
    2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
    3. Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

    Recipe Reviews

    • Patcharin
      24 Nov, 2010

      Tried the recipe again but w 1tsp salt instead of 2tsp. Better.

    • SueCooks
      22 Nov, 2010

      this recipe is delicious. perfect salt balance!!!

    • Patcharin
      21 Nov, 2010

      Not even slightly sweet, in fact, quite salty! Had to trash it! What a waste and a huge disappointment.

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