Buttermilk Cornbread

Photo by Scott Phillips

Ingredients

1-½ cups yellow cornmeal, preferably stone-ground
1 Tbs. granulated sugar
1-½ tsp. baking powder
¾ tsp. table salt
¼ tsp. baking soda
1-¼ cups buttermilk
2 Tbs. unsalted butter or rendered bacon fat, cut into two pieces
+ 2 more ingredients
- 1 large egg
- 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 1/2 cups yellow cornmeal
- 1 1/2 cups buttermilk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- +3 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
- 1/4 cup sugar
- 1 cup low-fat buttermilk
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup yellow cornmeal
- 3/4 teaspoon salt
Buttermilk Cornbread
- 1 cup cornmeal
- 2 tablespoons bacon drippings or shortening, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- 2 eggs, beaten
- +1 other ingredients
Buttermilk Cornbread
- 1/4 cup egg substitute
- 1 cup yellow self-rising cornmeal mix
- 1 (8 1/4-ounce) can cream-style corn
- 3/4 cup finely chopped onion
- +1 other ingredients