Homemade Buttermilk Cornbread
Ingredients
- 2 cups organic yellow cornmeal
- 1 cup unbleached organic all purpose flour, sifted
- 1/4 cup plus 2 tbsp organic sugar
- 1 tbsp baking powder
- 3/4 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter, chilled, cut into small pieces
- 1-1/2 cups buttermilk
- 1 tsp. vanilla extract
- 3 large eggs
Directions
- Preheat oven to 400°F.
- Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
- Mix first 6 ingredients in a food processor.
- Cut in butter until mixture resembles coarse meal.
- Beat buttermilk, vanilla and eggs in a large bowl.
- Add milk mixture to dry ingredients and process until just blended.
- Transfer to prepared pan.
- Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
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Please post links to your favorite chili and cornbread recipes!!
I want to try your recipe because I have found the things on your site to always be wonderful. I will omit the sugar and vanilla because where I grew up that makes it ckae. Your recipe otherwise seems very similar to my moms, who passed away and never wrote it down. So all 10 of her children remember it slightly different. Thank you for all your great ideas. TammyT.
You’re welcome! I appreciate the kind words. 🙂
Being Scottish, I have never made cornbread, but I’ve often wondered what it would taste like and thought I’d like to try it. This looks like the perfect recipe for my first venture with it. It looks really delicious. Thank you.
Christine
cicampbellblog.wordpress.com
You’re welcome! This is my favorite!