Buttermilk Cornbread

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

This side dish is such an underrated side. It’s sometimes overlooked. Kind of seen as just a filler perhaps?

Except it’s not. It’s absolutely not. It’s the best kind of southern cornbread one can ask for.

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

It’s perfectly fluffy, moist, and slightly sweet, and IT IS DANGEROUSLY GOOD, particularly with extra butter on top, melting right into the warm bread with a drizzle of honey. It’s perfection to say the least.

Serve right in the cast iron skillet to keep warm and for presentation purposes. Two birds. One stone, right?

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

Buttermilk Cornbread

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

bread
Buttermilk Cornbread

15 minutes30 minutes

Chungah Rhee

Ingredients:

  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • 1 large egg
  • 6 tablespoons unsalted butter, melted and divided

Directions:

  1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
  5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
  6. Serve warm.

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