Moist Buttermilk Cornbread
A sweet, soft and moist buttermilk cornbread recipe. It's a keeper that you will want to make over and over again.
Equipment
- 8"x8" pan
Ingredients
- 1/2 cup butter
- 2/3-1 cup white sugar (nutrition facts below are based on using 2/3 cups sugar)
- 2 eggs
- 1 cup buttermilk (You can substitute buttermilk by placing 1 teaspoon of vinegar in a liquid measuring cup and then fill it to the 1 cup mark with milk, let sit 5 minutes)
- 1/2 teaspoon baking soda
- 1 cup cornmeal, yellow
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees F (175 C). Grease an 8" square pan and set aside
- Melt butter in a saucepan. Remove from heat and stir in the sugar. Quickly add in the eggs and beat until well blended. Combine the buttermilk with the baking soda and stir. Then add in the cornmeal, flour and salt and mix just until blended, it's okay if a few lumps are still remaining.
- Pour batter into the prepared pan. Bake in the preheated oven, at 375 degrees, for 30-35 minutes, or until a toothpick inserted in the center comes out clean
- Let cool, cut and serve.
Nutrition
Serving: 8gCalories: 284kcalFat: 12.2gCholesterol: 67mg
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