It didn’t even occur to me to make cornbread until Brandi mentioned it as I was deciding on how to use up the buttermilk.
I’m so glad she did because I probably won’t make cornbread with out it now!
My version of cornbread could not be any simpler to make. All you have to remember is 1 because all the ingredients except for the sugar are 1 in size. The sugar is a quarter.
Andrea’s Buttermilk Cornbread
- 1C Cornmeal
- 1C White Whole Wheat Flour
- 1 Egg
- 1C Homemade Buttermilk
- 1TBSP Butter, Melted and cooled
- 1tsp Baking Powder
- 1/4C Organic Cane Sugar
Preheat oven to 375 and grease an 8×8 baking dish. In a large mixing bowl combine the cornmeal, flour, sugar, and baking powder. Whisk until everything has combined. In a medium sized mixing bowl, combine the buttermilk, butter and egg. Whisk until that is combined.
Slowly add the liquid to the flour mixture and gently mix until everything is incorporated.
Pour mixture into baking dish and bake until a toothpick inserted in the center comes out clean. About 10-15 minutes.
Allow to cool for five minutes before slicing and serving.
I told you, easy peasy!
You can make this in cast iron skillet if you have one handy. Next time I’m going to do that, I totally forgot until after I baked this up!
I like my cornbread sweet and buttery. If you like yours savory, feel free to reduce the sugar amount or omit it entirely.
Because this is so simple, the recipe can be fiddled with to suit your tastes.
This cornbread also freezes really well!
Have fun guys, and remember, always play with your food! Enjoy!