Buttermilk Cornbread

Name: Buttermilk Cornbread
Ingredients: 1 1/2 cups buttermilk; 3 large eggs; 4 tablespoons sugar; 1 teaspoon baking soda; 1/2 cup fresh corn kernels; 1 1/2 cups fine yellow cornmeal; 1 cup all-purpose flour; 1/2 cup butter, melted

8 ingredients

1 steps

Ingredients

1 1/2 cups buttermilk
3 large eggs
4 tablespoons sugar
1 teaspoon baking soda
1/2 cup fresh corn kernels
1 1/2 cups fine yellow cornmeal
1 cup all-purpose flour
1/2 cup butter, melted

Directions

1

Preheat oven to 350°. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter. Pour batter into a buttered 10-inch cast-iron skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool completely on a wire rack (about 1 hour).