Buttermilk Cornbread
8 servings10 min prep25 min cookEasy
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The Tale of Buttermilk Cornbread
Story updated
Cornbread has deep roots in Native American cooking, which used ground corn long before European contact. Colonists adapted it into cornbread, and it became especially associated with Southern American cuisine, where buttermilk versions are a defining regional variation.
Ingredients
Scale:· 8 servings
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup melted butter, plus more for the pan
Instructions
- 1Preheat the oven to 400 F and grease a 9-inch baking pan or cast iron skillet.
- 2Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- 3In a separate bowl, whisk the buttermilk, eggs, and melted butter together.
- 4Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- 5Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- 6Let cool for 10 minutes before slicing and serving warm.
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