Saturday, January 06, 2007

Buttermilk Cornbread

I've tried many, many cornbread recipes...always looking for the recipe that would make moist cornbread, instead of the dense, heavy cornbread I'm used to.
This recipe is a successful tweak.
I've combined a few recipes, and this one is by far the best I've combined.
In my opinion...a little sweet, and time though, I'll double it for the 10 inch cast iron skillet to make it thicker.

You'll need:
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cups yellow cornmeal
1/2 teaspoon salt
1 cup low fat buttermilk
1/4 cup of melted butter

Preheat older ovens to 400F, newer ovens to 375F.
(I've learned the hard way that ovens with ceramic tops are hotter than older versions, by about 25 to 50 degrees)

Whisk the egg and sugar together. In a separate bowl, mix all the dry ingredients.
Melt the butter and set aside to cool.

Add the dry ingredients, alternating with the buttermilk...whisking in between to mix everything evenly.

Mix in the melted butter at the end...

and pour into a greased skillet. Bake at 375F until sides come away from the skillet.
Turn the oven to broil at 375F to brown the top for about 3 minutes or so.

This cornbread is nice and moist, and sweet...but not too sweet.
I'm happy with this recipe now.


Anonymous said...

thank you very much for you recipes
it has been very helpful.

keep up the good work

barry, a GT living in london

Radmila said...


Erin said...

I made this corn bread tonight to go with our BBQ ribs and everyone loved it!! Thanks for sharing!

Radmila said...

That's great Erin!

I'm always chuffed when someone tries one of these recipes and it works out.

Anonymous said...

This is the perfect cornbread recipe. It was inhaled at our house. My son even reminded me to bookmark it. Thanks!

Radmila said...

That makes me happy to read.

Anonymous said...

Thank You very much for this easy and tasty recipie.

Greetings from Puerto Rico!!!

Radmila said...


Anonymous said...

This looks like a great recipe, but before I try making it tonight does it turn out tasting too eggy? thanks for the help :)

Radmila said...

Not eggy at all....almost cakey.