Buttermilk Cornbread is a simple and tasty accompaniment to your favorite soups, stews, and chilis.
Cornbread is a touchy food in my family. There are some people who will only eat sweet cornbread, some who only like it without any sweetener, and even a person or two who will only eat it crumbled up in a bowl and drenched with buttermilk. Me, I prefer it more savory but I think sweetened version are tasty with barbecue, and I tried buttermilk and cornbread and never again.
I am on the search for the perfect recipe and I think I have finally found it. This is roughly adapted from the recipe on my most recent bag of cornmeal purchased. Every brand will have their own version and I have tried many. So many types of cornbread that this is the sixth version on the blog.
For this buttermilk cornbread I left out the sugar, changed the fat used and increased the amount, and I also changed the type of milk and increased how much was used. I highly recommend using a cast iron skillet for the delicious crispy crust that develops.
Place oil or bacon grease in a cast iron skillet and place in oven
Turn oven to 425 degrees
Place the cornmeal, flour, salt, and baking powder in a bowl
Make a well and pour in the butter, egg, and buttermilk
Stir well to mix
When oven has preheated remove skillet and add batter
Smooth out, return skillet to oven and bake
- 1 cup all purpose flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter melted
- 1 1/3 cup buttermilk
- 1 egg
Preheat oven to 425 degrees
Place 2 Tablespoons oil in a cast iron skillet and place in oven while it heats
In a large bowl whisk the flour, cornmeal, baking powder, and salt together
Make a well in the center and pour in the butter, buttermilk, and egg
Pour into the hot skillet and return to the oven
Bake for 20 to 25 minutes
What’s your favorite way to eat cornbread? Don’t forget to save this on Pinterest.
This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday