Sweet Buttermilk Cornbread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1/4 cup light brown sugar
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon baking soda
→ Wet Ingredients
07 -
1/2 cup butter, melted
08 -
2 eggs
09 -
1 cup buttermilk
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
02 -
In a large mixing bowl, combine the melted butter with both granulated and brown sugars until well incorporated. Add eggs and stir until thoroughly combined.
03 -
In a separate small bowl, stir together the buttermilk and baking soda until combined. Pour this mixture into the butter-sugar mixture and stir well.
04 -
Add the cornmeal, flour, and salt to the bowl. Stir just until combined. Be careful not to overmix - the batter doesn't need to be completely smooth.
05 -
Pour the batter into the prepared baking pan. Bake for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow to cool slightly before slicing and serving warm.
# Notes:
01 -
If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it stand for 5 minutes before using.