Texas Buttermilk Cornbread
Classic Southern-style cornbread made with yellow cornmeal and tangy buttermilk, baked until golden brown and crusty in a hot buttered pan.
8 servings
50 min
Ingredients
- •8 tablespoons unsalted butter
- •2 cups yellow cornmeal
- •6 tablespoons all purpose flour
- •1 tablespoon baking powder
- •½ teaspoon salt
- •⅛ teaspoon baking soda
- •1⅓ cups buttermilk
Cooking Instructions
- 1.
Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
10 min
- 2.
Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
5 min
- 3.
Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.
35 min
