Breakfast & Brunchbonappetit4.2
Buttermilk Cornbread
Once you learn how to make cornbread from scratch, you'll never go back to the box of Jiffy (or any other cornbread mix, for that matter).
👥 13 Servings🔥 Cook: 5 min👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●bowl
- ●whisk
- ●wooden spoon
- ●oven
- ●spatula
📝 Preparation Steps
1
Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk 2 cups (250 g) all-purpose flour, 2 cups (320 g) medium-grind white or yellow cornmeal, ¼ cup sugar, 1 Tbsp. baking powder, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl. Whisk 4 large eggs, 2 cups buttermilk, and ½ cup (1 stick) unsalted butter, melted, slightly cooled in a medium bowl. Make a well in the dry ingredients and pour in the wet ingredients; stir with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
(250 g) all-purpose flour2 cups(320 g) medium-grind white or yellow cornmeal2 cups. baking powder1 Tbsp½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt2large eggs4buttermilk2 cups
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. Do ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped or in an airtight container at room temperature. Editor’s note: This recipe was first printed in our November 2018 issue. Head this way for more quick breads →
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