Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 8x8 pan, approx. 16 small pieces
Serving Size: 6-8 people
Light, moist, and slightly sweet cornbead. Great with barbecue!
Recipe Source: The Best Buttermilk Cornbread
| Qty | Notes |
|---|---|
| 8 tbsp (1 stick) unsalted butter | melted |
| 1/4 cup sugar | |
| 1/4 cup honey or maple syrup | |
| 2 eggs | room temperature |
| 1 cup buttermilk | room temperature |
| 1 cup AP flour | |
| 1 cup AP cornmeal | |
| 1/2 tsp kosher salt | |
| 1/2 tsp baking soda | |
| 1/2 tbsp unsalted butter | melted (optional - for brushing) |
- Preheat oven to 375. Coat an 8x8 baking dish with nonstick spray or butter.
- In a large mixing bowl, combine melted butter, sugar and honey/syrup. Whisk in eggs one at a time, beating until smooth. Add buttermilk and whisk to combine.
- In a smaller mixing bowl, whisk together the flout, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet, stirring with a spatula until mostly smooth.
- Pour the mixture into the greased baking dish, smooth top with spatula. Let sit for 3 minutes, then place in oven.
- Bake for 25-35 minutes (35 in my oven), until top is golden brown and a chopstick poked into the middle comes out clean.
- Remove from oven, let cool for 5-10 minutes before cutting and serving. Serve with salted butter.