Buttermilk Cornbread

Upload a recipe photo

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

This recipe is very fluffy, but was a little sweet, could use some tweaking.

Yield: Makes 8 servings

Total: 35 Minutes

• 
  

Recipe Time

Hands On: 5 Minutes 
Total: 35 Minutes 

Ingredients

• 
  Preparation1 1/4 cups all-purpose flour 
• 1 cup plus 3 Tbsp. plain white cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup butter, melted
• 2 large eggs 
• 1 cup buttermilk

1. 1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
2. 2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
3. 3. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

Tyler Brown, The Hermitage Hotel, Nashville, TN, Southern Living 
OCTOBER 2011