Buttermilk Cornbread
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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
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Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
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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.)
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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.
Hmmm..
Tried the recipe again but w 1tsp salt instead of 2tsp. Better.
this recipe is delicious. perfect salt balance!!!
Not even slightly sweet, in fact, quite salty! Had to trash it! What a waste and a huge disappointment.