Description
This moist and tender Southern-style buttermilk cornbread is a perfect addition to any meal.
Ingredients
- 1 cup (150g) cornmeal
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup (250ml) buttermilk
- â…“ cup (83ml) vegetable oil
- 1 egg
Instructions
- Preheat oven to 400F and grease an 8×8″ pan.
- In a large bowl, toss together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center.
- Add the buttermilk, oil, and egg. Whisk all together until combined. Pour into the prepared pan.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Best served warm.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Warm up in the microwave for 15-30 seconds before serving if desired.
This recipe can be doubled for a 9×13″ pan. Bake at 375F for 30-35 minutes.