Mom's Quick Buttermilk Cornbread

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 375°F (190°C).

If making skillet cornbread, preheat a 10-inch cast iron skillet in the oven.

In a bowl, whisk together 1/2 cup melted butter and 2/3 cup sugar for 60-90 seconds until smooth and creamy.

Whisk in 2 large eggs for about 30 seconds.

Add 1/2 teaspoon baking soda and whisk in slowly 1 cup of buttermilk while pouring.

Add 1 cup yellow cornmeal, 1 cup all-purpose flour, and 1/2 teaspoon salt to the mixture.

Use a rubber spatula or whisk to combine all ingredients together until just mixed.

Transfer the batter to a prepared 9x9 or 8x8 baking pan, or to the preheated cast iron skillet after greasing it with butter.

Bake in the preheated oven for 20-25 minutes, or for muffins bake for 18-20 minutes at the same temperature.

Let the finished cornbread cool for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens