– – ½ cup butter – ½ cup sugar original recipe calls for 2/3 which is a little too sweet for us – 2 eggs – 1 cup buttermilk If you don’t have buttermilk handy, add 1 tablespoon white vinegar to a cup of whole milk. Let it sit for a couple minutes – ½ teaspoon baking soda – 1 cup cornmeal – 1 cup all-purpose flour – ½ teaspoon salt
Cook time: 30 mins
Why use buttermilk in cornbread? Buttermilk adds not just a richer, buttery flavor, but also makes baked goods more tender.
s medium or coarse cornmeal better for cornbread? For the classic cornbread look and feel, go with fine or medium ground yellow cornmeal. Stay clear of coarse, it takes longer to cook and the texture is too tough. White cornmeal is perfectly fine, too.
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