Teresa's Recipes
Buttermilk Cornbread
This delightful buttermilk cornbread is a Southern staple that perfectly embodies the comfort of home cooking. With its moist, fluffy texture and a slightly sweet flavor, it's an ideal companion for hearty soups, savory stews, or spicy chili. Originating from Native American cuisine, cornbread has evolved into a beloved dish across the United States. This recipe combines the richness of buttermilk and the golden hue of cornmeal, creating a cornbread that's not only delicious but also deeply rooted in American history.
Ingredients
- 1/4 cup, melted Unsalted butter
- 2 large Eggs
- 1 cup Buttermilk
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
Dietary Notes
- Servings: 8
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 7g
- Carbs: 25g
- Protein: 4g
- Sodium: 250mg
- Sugar: 2g
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the buttermilk, eggs, and melted butter until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Grease a 9-inch round cake pan or cast-iron skillet with a little butter or cooking spray. Pour the batter into the prepared pan.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing and serving warm.
Tips
- For extra flavor, try adding a cup of shredded cheese, diced jalapeños, or corn kernels into the batter before baking.
- Serve with honey butter or jam for a delightful twist.