#SoulFood! How to make the BEST Buttermilk Cornbread - Tanny Cooks

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 and melt 8 ounces of KerryGold butter in a 13x9 non-stick pan.

Measure out 2 cups of buttermilk and let it come to room temperature.

In a large bowl, combine 1 and 1/3 cups sugar, 2 cups all-purpose flour, 2 cups yellow cornmeal, 1/2 teaspoon salt, and 1 teaspoon baking soda. Mix well to ensure even incorporation.

Crack 4 eggs into a separate bowl and whisk them until foamy, then add them to the dry ingredients.

Slowly add 2 cups of buttermilk to the mixture in increments, stirring to avoid lumps until fully combined.

Add the melted butter from the pan to the mixture and stir until glossy and mostly lump-free.

Pour the batter into the hot greased pan, stirring to ensure the butter is fully incorporated.

Bake at 350°F until golden brown, about 45 minutes, or until you can smell it and it reaches your desired level of goldenness.

Smear a tablespoon of butter on top for extra flavor and let it rest for 5-10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens