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Buttermilk Cornbread
Lightly sweet, tender cornbread with crisp edges, baked in a square pan or skillet.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup yellow cornmeal | — |
| 1 cup all-purpose flour | 120 g |
| 1/4 cup granulated sugar | 50 g |
| 2 tsp baking powder | 8 g |
| 1/2 tsp baking soda | 3 g |
| 3/4 tsp table salt | 4.5 g |
| 1 cup buttermilk | 227 g |
| 2 large eggs | 100 g |
| 1/2 cup unsalted butter, melted | 113 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 400 °F and grease the pan (or put the buttered skillet in the oven to heat).
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- In another bowl whisk the buttermilk and eggs, then whisk in the melted butter.
- Pour the wet ingredients into the dry and stir just until combined.
- Spread in the pan and bake 20–25 minutes, until golden and a toothpick comes out clean. Serve warm.
Tips
- A preheated cast-iron skillet gives the crispiest crust.
- Cornmeal isn't in our weight table yet, so measure it by the cup.
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