Buttermilk Cornbread

Buttermilk Cornbread
Buttermilk Cornbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons butter - divided

  • 2

    tablespoons canola oil -

  • 1

    cup all purpose flour -

  • 1

    and 1/2 cup cornmeal -

  • 1

    teaspoon salt -

  • 2

    teaspoons baking powder -

  • 1/4

    cup sugar -

  • 1

    and 1/2 cups buttermilk -

  • 1

    egg - lightly beaten

Directions

preheat oven to 375 degrees. add 4 tablespoons of the butter and oil to a round cake pan. put in the oven to melt, about 3-5 minutes. meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl. gradually add milk and stir until just combined. add egg; stir. remove hot butter and oil from oven. pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan. carefully stir in the butter/oil mixture into batter. pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust! about to go in the oven. see the butter/oil around the sides? put in the preheated oven for 40 - 50 minutes or until lightly browned. once out the oven, rub the top of the cornbread with the last tablespoon of butter.

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