Buttermilk Cornbread Recipe - The Scran Line

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 220°C (428°F).

Prepare a cast iron skillet by placing it in the oven to heat up.

Melt butter on the stove and let it cool slightly to room temperature.

In a medium-sized mixing bowl, combine 1 cup of flour, 1 cup of cornmeal, 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk together until combined.

In a larger bowl, add 1 cup of buttermilk, 1 egg, and 1 cup of creamed corn (if using). Whisk until well combined.

Pour the dry ingredients into the wet ingredients all at once and mix until just combined, being careful not to overmix.

Add half of the melted butter to the batter and whisk it in.

Carefully remove the hot cast iron skillet from the oven and pour in the remaining melted butter, then pour the cornbread batter into the skillet, spreading it out evenly.

Return the skillet to the oven and bake for 20-25 minutes until golden brown and the edges are crispy.

Let the cornbread cool in the skillet for about 10 minutes before flipping it onto a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens