Buttermilk Cornbread
This cornbread is sweet and moist to be served along with stews, chili(pulse and veggie mix) and salads or can be eaten alone. It has a soft cake like texture as it makes use of buttermilk.
Ingredients
- 2 cup Cornmeal
- 2 tbsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 tsp Granulated white sugar (optional)
- 1/4 cup All-pupose flour
- 1 stick Butter (8 tbsp, melted)
- 3 tbsp Honey (optional)
- 2 cup Buttermilk
Instructions
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1 Mix all the dry ingredients in a bowl.
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2 Add 7 tbsp melted butter.
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3 Add the buttermilk. Mix well.
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4 Add the honey.
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5 Preheat oven to 400 def F (200 deg C). Add the remaining 1 tbsp butter in the baking dish.
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6 Pour in the batter.
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7 Bake for 20 minutes or so until you see the top of the cornbread getting browned.
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8 Cover with a foil and bake for further 20 minutes or so until a knife inserted in center of cornbread comes out clean. Do not over bake the cornbread as later once cooled up turns out to be dry.
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9 Cut when warm. (Not while still hot as it tends to crumble and break apart). Serve as desired. See recipe notes below.
Recipe Notes
- You can also add green chilies finely chopped to make it a chili cornbread.
- You can add blueberries in the mixture to make it a blueberry cornbread. It really tastes good.
Xantilicious.com
| Recipe Name | : | Buttermilk Cornbread |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/buttermilk-cornbread/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 20 minutes |
| Cook Time | : | 40 minutes |
| Serving | : | 6-10 People |
Ingredients
- 2 cup Cornmeal
- 2 tbsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 tsp Granulated white sugar (optional)
- 1/4 cup All-pupose flour
- 1 stick Butter (8 tbsp, melted)
- 3 tbsp Honey (optional)
- 2 cup Buttermilk
Instructions
| 1 | Mix all the dry ingredients in a bowl. | |
| 2 | Add 7 tbsp melted butter. | |
| 3 | Add the buttermilk. Mix well. | |
| 4 | Add the honey. | |
| 5 | Preheat oven to 400 def F (200 deg C). Add the remaining 1 tbsp butter in the baking dish. | |
| 6 | Pour in the batter. | |
| 7 | Bake for 20 minutes or so until you see the top of the cornbread getting browned. | |
| 8 | Cover with a foil and bake for further 20 minutes or so until a knife inserted in center of cornbread comes out clean. Do not over bake the cornbread as later once cooled up turns out to be dry. | |
| 9 | Cut when warm. (Not while still hot as it tends to crumble and break apart). Serve as desired. See recipe notes below. | |
