Classic Buttermilk Cornbread
- 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 2 Tbs. granulated sugar
- 2 tsp. baking powder
- 3/4 tsp. table salt
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs, lightly beaten
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour, unbleached (2 1/4 oz.)
- Baking powder (2 tsp.)
- Baking soda (1/2 tsp.)
- Bob’s red mill cornmeal, stone-ground yellow such as (1 medium 9 oz. (1-3/4 cups) medium-grind)
- Granulated sugar (2 Tbs.)
- Table salt (3/4 tsp.)
- Dairy
- 2 oz. (3 tbs.) unsalted butter, cut into a few pieces, unsalted (1)
- Buttermilk (1 cup)
- Sour cream (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
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Published November 19, 2010 (2 years ago).
4 people saved this recipe.
