Homemade Buttermilk Cornbread
 

Homemade Buttermilk Cornbread

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Sweet, buttery and the perfect texture, this cornbread is delicious with a little honey drizzled over the top or served with your favorite chili or stew. We love the color from the unique cornmeal we used, too!

SERVING SIZE

makes 1 pan cornbread

INGREDIENTS

8 tablespoons butter, melted

1/2 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal (we used Full Belly)

1 cup flour

1/2 teaspoon salt

 

INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan.

Melt the butter. Remove from heat and stir in the sugar. Pour the butter and sugar into a large mixing bowl and add the eggs. Beat until blended. Combine the buttermilk and baking soda and add that to the bowl. Mix in the cornmeal, flour and salt and stir until blended. Pour the batter into the pan.

Bake 20-25 minutes or until a toothpick inserted into the center of the pan comes out clean.

  PRINT VERSION

vegetable plate

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