Buttermilk Cornbread

Name: Buttermilk Cornbread
Prep time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 1 1/2 c. coarse cornmeal such as Red Mule Polenta de Georgia (see Tips & Techniques); 1 c. all-purpose flour; 1 1/2 tbsp. kosher salt; 1 tsp. baking soda; 3 large eggs; 1 1/2 c. buttermilk; 1 stick unsalted butter

By Steven SatterfieldPublished: Feb 1, 2011

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Yields:

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

229

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Rich and sweet with a tender crumb, buttermilk cornbread is the ideal accompaniment to any traditional Southern meal.

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Ingredients

Directions

1. Step 1Preheat oven to 350 degrees F. In a medium bowl, whisk together cornmeal, flour, salt, and baking soda. In a separate bowl, whisk eggs. Add buttermilk. Stir egg mixture into cornmeal mixture, then stir in melted butter. Whisk until ingredients are combined.
2. Step 2Butter a 9-by-13-inch baking pan. Pour cornbread batter into prepared pan and bake until a toothpick inserted in the center tests clean, about 25 minutes. Transfer to a wire rack and let cool before slicing.