Buttermilk Cornbread
I really love cornbread. I do. I especially like cornbread when it accompanies a soup, stew, or chili. This is a fairly easy recipe. The original recipe is from Yummy Recipes and is called “Grandmother’s Buttermilk Cornbread.” I’m linking it, but, please, be warned that the ads on this page make my skin crawl. I don’t know what algorithm they use, but they are the worst.
The recipe itself has is delicious. So if you go clicking around, consider yourself warned.
Ingredient Notes:
Cornmeal: I use Bob’s Red Mill Cornmeal. Please note that not all cornmeal is Gluten Free. Many brands are processed in the same facilities that process wheat products. So just make sure you purchase a brand that is certified Gluten Free.
Sugar: The only thing to note for the sugar is that the original recipe calls for 2/3 c. sugar, which is A LOT of sugar. I put in a 1/2 c. sugar, which still makes it a sweeter cornbread, but not too sweet. Feel free to adjust that down further, if you prefer more of a savory cornbread.
Buttermilk: This recipe calls for 1 c. Buttermilk. If you do not have buttermilk on hand, then you may use a substitute. Take a liquid measuring cup. Put 1 T. White Vinegar OR 1 T. Lemon Juice into the bottom of the measuring cup. Then pour regular white milk on top of the acid (vinegar or lemon juice) until it hits the 1 c. line. Stir it and let it sit for a few minutes before adding to recipe.
Buttermilk Cornbread
Ingredients
- 1 c. Kari's Gluten Free Flour Blend
- 1 c. Cornmeal
- 1/2 t. Baking Soda
- 1/2 t. Salt
- 1/2 c. Sugar
- 1/2 c. Butter, melted and cooled
- 1 c. Buttermilk
- 2 ea. Eggs, Large
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Spray an 8 x 8 inch cake pan with cooking spray.
- Combine all dry ingredients into a mixing bowl. (Flour, cornmeal, baking soda, salt, and sugar)
- To this bowl add the butter, buttermilk, and eggs. Mix until combined.
- Pour cornbread batter into prepared pan.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
