Easy Buttermilk Cornbread
- 1 cup cornmeal (white or yellow), preferably stone ground
- 4 tablespoons unsalted butter , divided
- 1 large egg
- 3/4 cup milk
- 3/4 cup buttermilk
- 1 cup all purpose flour
- 1-2 tablespoons granulated white sugar
- 1 1/2 tablespoons powdered sugar - optional
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F.
- Using a napkin, spread about 2 tablespoons of soft butter in loaf pans or a baking dish to butter the dish.
- Melt the remaining 2 tablespoons butter. Set aside.
- In a bowl, with a wire whisk, lightly beat the egg and then stir in the buttermilk and milk.
- In a large bowl, whisk together the cornmeal, flour, both sugars, baking powder, baking soda, and salt. Then make a well in the center of the flour mixture and pour in the egg/milk mixture, along with the melted butter. Gently stir, just to combine.
- The batter should be thick. Add more milk if necessary.
- Pour the batter into the pan and bake in the oven for about 20 -25 minutes, or until the top is golden and cracked. An inserted toothpick into the center of the dish should come out clean. When it does, remove from oven, place on a wire rack, and let cool for about 10 minutes before serving.
Store in an air tight container to keep fresh.
This bread is wonderful served warm, whether with your meal, as a snack, or with butter and jam.
How to make butermilk and buttermilk substitute for a recipe.
recipe slightly adapted Joyofbaking Image via Grits