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Buttermilk Cornbread

A soft, moist, and not-so-sweet southern style cornbread made with buttermilk.
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Buttermilk Cornbread
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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

1. 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.

2. In a mixing bowl blend the flour, cornmeal, baking powder, salt and pepper together.

3. 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.)

4. Add the wet ingredients to the dry ingredients and mix until just combined, do not over mix.

5. 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.

6. 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.

7. Allow to cool for 15 minutes before removing from the pan and slicing.




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