BUTTERMILK CORN BREAD
Categories Bread Milk/Cream Side Bake Thanksgiving Vegetarian Dinner Fall Tailgating Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.
- Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)
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KIYA
[email protected]5 stars!
Cameron Blow
[email protected]This is the best cornbread recipe ever!
walter huddle
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect.
Anita Shahryari
[email protected]This cornbread is delicious! It's moist and flavorful, and it pairs perfectly with chili or soup.
Ardit cubi
[email protected]I've made this cornbread several times now and it's always a hit. My friends and family love it, and I love how easy it is to make.
Sk Sadnan
[email protected]This is the best cornbread recipe I've ever tried! It's so easy to make and it always turns out perfect. I love the slightly sweet taste and the moist texture.
D Mgilla
[email protected]I made this cornbread for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I'll definitely be making it again.
Ifeoma Ezeani
[email protected]This cornbread is so moist and delicious! I've made it several times now and it's always a hit. My family loves it and I love how easy it is to make. I usually add a little bit of honey to the batter for a touch of sweetness, and it's also great with