Buttermilk Cornbread

Prep	Cook	Total	Serves
10 Min	20 Min	30 Min	12

INGREDIENTS

• 1/2 cup unsalted butter melted and cooled slightly
• 1 cup all-purpose flour
• 1 cup yellow cornmeal (or polenta)
• 1/4 cup brown sugar (or white granulated sugar)
• 1 teaspoon baking powder (optional: yields a fluffier cornbread)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk shake before measuring
• 1/4 cup honey
• 2 large eggs

INSTRUCTIONS

1. Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
3. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
5. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

NOTES

• If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

How To Make the Best Easy Buttermilk Cornbread

• The most important part of making cornbread into something absolutely spectacular is heating up your pan or dish in a preheated oven before doing anything else. THIS is where that amazing crisp/crunchy edge begin.
• Alternatively, if using a cast iron pan, melt your butter over stovetop on medium heat (I usually do this while getting all of my ingredients ready and mixing the dry ingredients together). This way, you’re melting your butter, seasoning your pan AND heating it up all at the same time. Two birds with one stone!
• Once the butter has melted, turn the heat off but keep your skillet on the burner. This way, you allow your butter to melt slightly to add into the batter, BUT your skillet stays hot enough for a perfect sizzle when the batter is poured in.
• If in doubt, after you’ve added the slightly cooled butter into the cornbread mixture, place your skillet back onto your burner and turn it on again (medium heat) to keep it hot before adding the batter.

Tips

• When whisking your dry ingredients together, make sure all of the lumps are out. It usually only takes 1 minute of whisking. Easy.
• I love using brown sugar in this cornbread recipe. It makes the cornbread so much softer in the centre while complementing the honey. If you have brown sugar (I use light brown sugar), please try it!
• I also prefer to add in a teaspoon of baking powder for extra ‘lift’. It doesn’t come out cake-y, just slightly more fluffier than regular cornbread. Cornbread can be on the crumbly side… this one isn’t like that at all. However, for a denser cornbread, leave out the baking powder.
• 1/4 cup of honey is perfect for our tastes in this! If you prefer just a subtle hint of honey, try 2 tablespoons. You may need to add another 2 tablespoons of sugar as it may not be sweet enough, depending on your sweetness preference.
• Don’t over mix your batter! This is really important, as it can make your cornbread tough.
• My favourite part? Pouring the batter into the hot skillet or dish and listening to that perfect sizzle. Like a boss.

Link to recipe