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SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK



Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

  • Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
  • While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
  • Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK



Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

  • Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
  • While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
  • Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

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