Buttermilk Cornbread
Serve this classic southern-style buttermilk cornbread with beans, peas, or chili for an unforgettable meal. Makes a big batch!
by Diana Rattray
This recipe makes a big pan of cornbread, perfect for a family meal of peas or beans, or serve it with chili or greens. Or, take the cornbread to a potluck supper.
This is Southern-style cornbread. Add 1/4 to 1/2 cup of sugar to the batter if you like a sweet cornbread.
You might also like this classic American skillet cornbread or this unique old-fashioned custard cornbread.
Buttermilk Cornbread
Serve this classic southern-style buttermilk cornbread with beans, peas, or chili for an unforgettable meal. Makes a big batch!
Ingredients
- 1 1/2 cups cornmeal
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder, aluminum free
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 1/2 cups buttermilk
- 8 tablespoons butter, melted
Instructions
- Grease a 9-by-13-by-2-inch baking pan with butter. Heat the oven to 425 F.
- Combine the cornmeal, flour, salt, baking powder, and soda in a large bowl. In another bowl, whisk eggs with buttermilk; add to the dry mixture along with melted butter. Mix until blended.
- Spread the batter in the prepared pan and bake for 15 to 20 minutes, until browned around the edges.
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