So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.
This side dish is such an underrated side. It’s sometimes overlooked. Kind of seen as just a filler perhaps?
Except it’s not. It’s absolutely not. It’s the best kind of southern cornbread one can ask for.
It’s perfectly fluffy, moist, and slightly sweet, and IT IS DANGEROUSLY GOOD, especially with extra butter on top, melting right into the bread with a drizzle of honey.
It’s so good that it probably will fill you up, leaving you too full to eat any turkey.
Buttermilk Cornbread
So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.
Ingredients:
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, melted and divided
Directions:
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- Serve warm.
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from RSSMix.com Mix ID 8174097 https://damndelicious.net/2019/11/12/buttermilk-cornbread/
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