Buttermilk Cornbread

By MelanieAnn

You can make this a day ahead. If you're using it as a side (not in dressing), then add 1/2 teaspoon of salt with the flour.

Ingredients

• 1 1/2 cups buttermilk
• 3 large eggs
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 cup fresh corn kernels (or frozen, thawed)
• 1 1/2 cups fine yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup melted butter

Preparation

Step 1

Preheat oven to 350 degrees.

Whisk together buttermilk, eggs, sugar and baking soda in a large bowl. Stir in corn.

Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter.

Pour batter into a buttered 10-inch cast-iron skillet.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean.

Remove from pan, and cool completely on a wire rack (about 1 hour).