Buttermilk Cornbread

Buttermilk Cornbread
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter or rendered bacon fat, cut into two pieces
  • 1 large egg
  • 1-½ tsp. baking powder
  • ¾ tsp. table salt
  • ¼ tsp. baking soda
  • 1-¼ cups buttermilk
  • 1-½ cups yellow cornmeal, preferably stone-ground
  • + 2 more ingredients
    • 1 Tbs. granulated sugar
    • 1 large egg yolk

Position a rack in the center of the oven and place a 10- to 11-inch cast-iron skillet or a 9-inch-square metal baking pan on the rack. Heat the oven to 450°F. Bring a small kettle of water to a boil. While the water comes to a boil, put 1/2 cup of the cornmeal in a medium mixing bowl. In a smal...

View full recipe at Fine Cooking

Comments

Variations on Buttermilk Cornbread

  • Buttermilk Cornbread
    • 1/2 teaspoon baking soda
    • 1/4 cup vegetable oil
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 large eggs, lightly beaten
    • 1 teaspoon sugar
    • +2 other ingredients
  • Buttermilk Cornbread
    • Vegetable cooking oil spray
    • 1 c all-purpose flour
    • 1 c stone-ground yellow cornmeal
    • 1 T baking powder
    • 1/4 t salt
    • 1/4 t baking soda
    • +4 other ingredients
  • Buttermilk Cornbread
    • 1 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/4 cup sugar
    • 1 cup low-fat buttermilk
    • 1 teaspoon baking soda
    • 2 large eggs
    • 1 cup yellow cornmeal
  • Buttermilk Cornbread
    • 1 cup cornmeal
    • 2 tablespoons bacon drippings or shortening, melted
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup all-purpose flour
    • +2 other ingredients
  • Buttermilk Cornbread
    • 1 (8 1/4-ounce) can cream-style corn
    • 3/4 cup finely chopped onion
    • 1/2 cup low-fat buttermilk
    • +8 other ingredients


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