Tuesday, January 10

Buttermilk Cornbread

My simple go-to recipe for homemade cornbread

Moosewood Cookbook Buttermilk Cornbread

I've been wanting to make my own bread for awhile, but I just don't have the patience to spend hours of my day making it. Enter this buttermilk cornbread: all the satisfaction of homemade bread, ready in 30 minutes, and low fat. It's the perfect side to pretty much anything and leftovers make a delicious breakfast treat when served with jam. This recipe is great because it's neither too sweet nor too savory (although you could always mix in some jalapenos and/or cheddar cheese if you want). I like the presentation of baking and serving it in a skillet, but as a child my mom used to pour the batter into muffin tins to make corn bread muffins.

Buttermilk Cornbread:*
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 1 c. buttermilk
- 1 egg
- 3 tbsp. butter, melted, plus more for greasing
- 3 tbsp. honey
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt

  • Preheat the oven to 350F.
  • Grease a 9" skillet with butter. Set aside.
  • In a large mixing bowl, combine the cornmealall-purpose flour, baking powder, baking sodasalt.
  • In another mixing bowl, whisk together the buttermilkegg, honey, and melted butter.
  • Pour the wet ingredients into the dry and stir until just combined.**
  • Pour the batter into the skillet and cook the bread for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
  • Let cool slightly, then cut into wedges and serve.

Serves six - eight
*Recipe from The Moosewood Cookbook.
**Do not overmix or the cornbread will be tough.