Thursday, October 30, 2008

Buttermilk Cornbread

Some of the previous recipes I've made had small amounts of buttermilk in them, meaning I had a mostly-full container of buttermilk in my refrigerator. Conveniently, a friend of mine was having a potluck last weekend, so I decided to mix something up with the buttermilk. I ended up with a cornbread with savory flavor.


2 c. yellow cornmeal
1/2 c. flour
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 c. buttermilk
1 large egg
1/3 c. butter, melted - plus extra for top of loaf

Preheat oven to 425ÂșC, and butter an 8x8 glass baking dish. Combine the dry ingredients in a large bowl and mix together with a whisk. Add the buttermilk, egg, and melted butter, then mix until combined. Pour into the glass baking dish and place into the middle of the oven. Bake for 20 minutes, or until a crust begins to form on top. Pull the cornbread out of the oven and brush the top with a stick of butter. Allow to cool for 15 minutes, then turn upside-down to dislodge the cornbread. Cut and serve warm. Serves 8.

Always a good comfort food, this is perfect for the upcoming holidays. One of my favorites growing up was having a hot bowl of homemade chili and eating some cornbread on the side. If you want to add a hint of sweet flavor, throwing in a couple tablespoons of honey could do wonders to this dish.

Buttermilk Cornbread

Always a good comfort food, this is perfect for the ...

See Buttermilk Cornbread on Key Ingredient.

1 comment:

Sophie said...

I agree, cornbread is always good comfort food. I'm interested in trying it with the buttermilk! Buttermilk always gives baked goods that extra tasty something :0).