MY FAVORITE EVER CORNBREAD - Easy Recipe

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Added 4 years ago by intercd

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The Best Buttermilk Cornbread I have ever tasted! I've been tweaking and modifying my cornbread recipes for a long time, and this is my favorite proportion of sweetness and texture. Perfect side for chili, or for cornbread stuffing, or just eat with butter and honey!

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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

Best Buttermilk Cornbread Recipe
Yield: one 8x8 pan

Ingredients:
3/4 cup all-purpose flour
1.25 cups yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 cup buttermilk
oil or butter, for greasing the pan

Directions:
Preheat oven to 350 degrees F. Grease an 8x8 inch pan.

Whisk to combine the flour, cornmeal, baking soda, and salt. Set aside.

In another bowl, whisk to combine the sugar and butter, then whisk in two large eggs until glossy and smooth. Whisk in the buttermilk.

Add the dry ingredients to the wet, and mix together until the flour *just* disappears, and it's okay if there are still lumps.

Pour the cornbread batter into the pan, then bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Then enjoy!