Moist and perfect buttermilk cornbread is always amazing and tastes great paired with a big vat of chili, it’s also amazing for breakfast the next morning! I’ve run a bunch of different recipes over the years and this is the one that I’ve finally settled on as my standard. The buttermilk adds a great twist too!
- 3 Cups Flour
- 1 Cup Cornmeal
- 2 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1 & 1/2 Teaspoons Kosher Salt
- 2 Cups Buttermilk
- 3 Large Eggs (I scramble them beforehand)
- 2 Sticks Unsalted Butter (1/2 lb.) (melted and slightly cooled)
|Preheat your oven to 350 and grease a 9 x 13 pan with a bit of butter.|
|Mix the dry ingredients together in a large bowl.|
|Mix the wet ingredients in another bowl.|
|Slowly stir the wet ingredients into the dry ingredients and be sure not to overmix.|
|Pour the batter into the greased pan, smoothing it into the corners so it's mostly level.|
|Bake for about 40 minutes or until a skewer inserted into the center comes out clean.|
I’m not a baker and I can tell you this is a super easy recipe to make. And if you’re like me and you buy buttermilk for a recipe, only to have it expire in the fridge because you didn’t have time to make the recipe, then here is a tip for you that I’m stealing from The Pioneer Woman : to almost a half cup of whole milk, add enough white vinegar to bring it up to the full half cup line. Voilà, instant buttermilk! And as a stream of consciousness buttermilk thought, my grandfather used to drink it and it was what was leftover after they had made butter. What happened to that I ask???