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Buttermilk Cornbread
A soft, moist, and not-so-sweet southern style cornbread made with buttermilk.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 8 TBSP unsalted butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 TBSP baking powder
- 1/2 TBSP kosher salt
- 1/4 tsp black pepper
- 2 TBSP raw honey
- 2 large eggs
- 1 cup buttermilk
Directions
- Heat the oven to 400 degrees F. Place the butter in a 9x5 loaf pan and place in the oven until the butter melts then remove from the oven.
- In a mixing bowl blend the flour, cornmeal, baking powder, salt and pepper together.
- In a second bowl whisk the honey, eggs, buttermilk and half of the melted butter. (Leave the remaining half of the butter in the loaf pan for later.)
- Add the wet ingredients to the dry ingredients and mix until just combined, do not over mix.
- Pour the batter directly into the pan and spread out to the sides. The butter will come up around the sides and little over the batter.
- Place in the center of the oven and bake for 20-25 minutes or until a toothpick comes out clean and the top is slightly browned.
- Allow to cool for 15 minutes before removing from the pan and slicing.
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