The Best Buttermilk Cornbread I have ever tasted! I've been tweaking and modifying my cornbread recipes for a long time, and this is my favorite proportion of sweetness and texture. Perfect side for chili, or for cornbread stuffing, or just eat with butter and honey!
|All purpose flour||3/4 Cup (12 tbs)|
|Yellow cornmeal||1 1/4 Cup (20 tbs)|
|Baking soda||1/2 Teaspoon|
|Unsalted butter||1/2 Cup (8 tbs) , melt|
|Sugar||1/2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Butter/Oil||1/4 Tablespoon (((For greasing)))|
Preheat oven to 350 degrees F. Grease an 8x8 inch pan.
Whisk to combine the flour, cornmeal, baking soda, and salt. Set aside.
In another bowl, whisk to combine the sugar and butter, then whisk in two large eggs until glossy and smooth. Whisk in the buttermilk.
Add the dry ingredients to the wet, and mix together until the flour *just* disappears, and it's okay if there are still lumps.
Pour the cornbread batter into the pan, then bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Then enjoy!