Buttermilk Cornbread

9 ingredients
6 steps

Ingredients

  • 2 cups medium-grind yellow cornmeal*, preferably stone-milled and freshly ground
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, chopped
  • 2 1/2 cups buttermilk
  • 4 large eggs, lightly beaten

Directions

  1. 1
    Preheat oven to 400°. Whisk dry ingredients in a large bowl.
  2. 2
    Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.
  3. 3
    Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.
  4. 4
    Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.
  5. 5
    *Find cornmeal at farmers' markets, healdsburgshed.com, and bobsredmill.com.
  6. 6
    Make ahead: Up to 1 day, stored airtight.

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