Buttermilk Cornbread

5 Tablespoons butter or oil, divided use
1 cup white or yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs

Preheat oven to 425 degrees F.

Melt 2 Tablespoons butter in baking dish in the oven, set aside.

Toss cornmeal, flour, baking powder, salt and baking soda together.
Lightly beat buttermilk and eggs in a small bowl. Add 3 Tablespoons melted butter or oil to buttermilk mixture.
Fold in dry ingredients, without over mixing. Pour batter into buttered dish and bake in middle rack of oven until top is golden brown, 12 to 15 minutes.
If necessary, run a knife around the edges and turn out. Best served warm.

Adapted from: New Southern Cooking by Nathalie Dupree

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