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Easy Buttermilk Cornbread - Cafe Delites

The document provides a recipe for easy buttermilk cornbread. It requires ingredients like butter, flour, cornmeal, sugar, baking powder, baking soda, salt, buttermilk, honey and eggs. The cornbread is baked in a preheated cast iron skillet or baking dish at 200C for 20-23 minutes until cooked through.

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Robert Madden
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111 views1 page

Easy Buttermilk Cornbread - Cafe Delites

The document provides a recipe for easy buttermilk cornbread. It requires ingredients like butter, flour, cornmeal, sugar, baking powder, baking soda, salt, buttermilk, honey and eggs. The cornbread is baked in a preheated cast iron skillet or baking dish at 200C for 20-23 minutes until cooked through.

Uploaded by

Robert Madden
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Recipe Image Notes

Nutrition Label – 12 + serves

4.97 from 55 votes

Easy Buttermilk Cornbread


Easy Buttermilk Cornbread with a hint of honey is
the perfect side to chili's, soups or stews! Crunchy
buttery edges with a soft and fluffy centre!

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Course: Side Dish Cuisine: American


Servings: 12 serves Calories: 218kcal
Author: Karina

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.

Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 4g | Fat:
9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium:
129mg | Potassium: 134mg | Fiber: 1g | Sugar: 11g |
Vitamin A: 310IU | Calcium: 49mg | Iron: 1.1mg

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