Quick Buttermilk Cornbread

This simple cornbread is great with chili, soup or even used in stuffing. I often halve the recipe for this and use a 9 inch cake pan instead of the 11 x 9 pan for the full recipe. Cornbread wedges are a fun change from traditional squares, too.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: Bread, Corn

Servings: 12

Ingredients

½ cup 1 stick (112 g) unsalted butter melted
1½ cups buttermilk *See note below
2 large eggs
2 cups yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
4 tsp baking powder
1 tsp Kosher salt

Instructions

Preheat oven to 400°F (200°C). Spray or butter the bottom and sides of a 11x9 inch metal baking pan. (You can use a 13x9 pan, but the bread with be thinner and may cook a bit faster.)
Melt the butter in a medium saucepan. Remove from heat and add eggs and add buttermilk, whisking to combine. Add eggs and whisk to combine again.
Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl and stir or whisk to combine. Add the the buttermilk mixture to the dry ingredients and stir with a wooden spoon just until combined.
Spread mixture in the prepared pan and bake for approximately 20-25 minutes or until the edges are starting to brown and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Best served slightly warm with butter, but will keep at room temperature for up to two days. Toast the leftovers and they will be just as good as the first day!

Notes

*Note: If you don't have buttermilk, don't worry! You can make it. Put 1½ T (4½ tsp) white vinegar or lemon juice in a glass measuring cup that holds at least 2 cups. Add milk (preferably whole/full fat) until you reach the 1½ cup mark. Let it sit for about 10 minutes and it will start to curdle and be ready to use.