Old Fashioned Buttermilk Cornbread

We love our cornbread here at the cottage. There are certain breads that are a must to complete the meal. My Grandmother made this same recipe when I was a girl and sometimes it taste like I am at her table, what a comforting memory. This recipe is easy to make and will be enough for the crowd or lefts overs for the next day.

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How To Make 

Old Fashioned Buttermilk Cornbread

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.

In a mixing pitcher, whisk 

the eggs and buttermilk together.

Slowly whisk  the melted butter

 into the cornbread batter.

When the butter has been incorporated into the batter. 

Pour the batter into the buttered iron skillet.

Bake at 425 degrees for about 25 to 30 minutes.

Turn Out On A Serving Board

Or

Serve Right Out Of The Skillet!

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Old Fashioned Buttermilk Cornbread

This recipe is easy to make and will be enough for the crowd or left overs for the next day. A family favorite!

Ingredients

• 2 cups stone-ground yellow cornmeal
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 1/2 cups buttermilk
• 2 large eggs, room temperature
• 1/2 cup melted butter

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt and sugar. Set aside.
2. In a mixing pitcher, whisk together the buttermilk and eggs.
3. Whisk the buttermilk and eggs into the cornmeal mixture and mix until blended well.
4. Place the butter into a 10 inch iron skillet and place it into a pre-heated 425 degree oven. When the butter is melted remove the skillet from the oven and slowly pour the melted butter into the cornmeal batter.
5. Pour the batter into the hot iron skillet place into the oven and bake at 425 degrees for 25 to 30 minutes, or until the center test clean. Remove the cornbread from the oven and turn it out on a cutting board or a rack to cool for about 5 minutes before serving.

Notes

Cornbread freezes well up to 3 months. I freeze all the left over cornbread to making dressing with.

Created using The Recipes Generator

Enjoy Your Buttermilk Cornbread!

I really enjoyed having you visit here at the cottage today. You will find Buttermilk Cornbread on our table many times as it is one of our favorites! Have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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