Buttermilk Cornbread
Makes one 10 1/2-inch skillet bread or 12 muffins
Servings: 12
Calories: 149kcal
Ingredients
- 2 cups white or yellow cornmeal, not cornmeal mix or self-rising cornmeal
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, bacon grease, canola, or olive oil
- freshly ground black pepper
Instructions
- Preheat the oven to 450°Place the butter in a 101/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
- Meanwhile, in a bowl, combine the cornmeal, salt, and baking soda. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
- Remove the heated skillet from the oven and pour the melted butter into the batter. Stir to combine, then pour the batter back into the hot skillet. If desired, season the top heartily with freshly ground black pepper. Bake until golden brown, 20 to 25 minutes.
- Variation: Instead of baking in a skillet, this batter may be prepared as muffins. Preheat the oven to 425 F (218 C). In a medium bowl, combine the cornmeal, salt, and baking soda. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.Pour the melted butter into the batter. Stir to combine, then spoon the batter into a 12-cup standard muffin tin, filling each cup no more than two-thirds full. Bake until golden brown, 25 to 30 minutes.
Notes
Use this basic recipe and add different ingredients to mix things up such as chopped jalapeno, herbs, cheese, and bits of cooked bacon or sausage.
Nutrition
Calories: 149kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 334mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Calcium: 50mg | Iron: 1mg