Buttermilk Cornbread
A classic Southern-style cornbread made with buttermilk and medium-grind cornmeal. This moist and tender cornbread has the perfect balance of sweet and savory flavors, with a hint of black pepper.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •2 cups all-purpose flour
- •2 cups medium-grind cornmeal
- •¼ cup sugar
- •1 Tbsp baking powder
- •2½ tsp kosher salt
- •¾ tsp freshly ground black pepper
- •4 large eggs
- •2 cups buttermilk
- •½ cup unsalted butter
- •melted
- •slightly cooled
Cooking Instructions
- 1.
Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
10 min
- 2.
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20-25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
25 min
- 3.
Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
