Recipe courtesy of Tanya Holland

Buttermilk Cornbread

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
Save Recipe

Ingredients

1 cup unbleached all-purpose flour

1 cup stone ground cornmeal

4 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons salt

1 large egg

1 1/2 cups buttermilk

4 tablespoons unsalted butter, melted and cooled

1 tablespoon sugar

3/4 cups whole corn kernels (fresh, blanched or canned and drained)

Directions

  1. Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Buttermilk Cornbread

Creamed Corn Cornbread

Broccoli Cornbread

Cornbread Stuffing

Herbed Cornbread

Sweet Potato Cornbread Dressing

Roasted Vegetable Chili with Cornbread Biscuits

Buttermilk Cornbread