Buttermilk Cornbread
A Perfect Base for Thanksgiving Dressing
Recipe courtesy of Julie Halfmann. Be sure to check out her post on how to stay sane when hosting Thanksgiving.
Just the Recipe | 1 Pan of Cornbread
425° | 7” x 11” baking dish, ceramic dish or 10” Cast Iron pan
Ingredients
1 Cup All Purpose Flour
3/4 Cup Cornmeal
3 TBS Sugar
1 1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1 1/2 Cup Buttermilk, Shaken
2 Eggs
1/4 Cup Melted Butter, cooled slightly
Steps
Preheat the oven and place the baking dish or cast iron pan in the oven to preheat.
Combine the dry ingredients together in a mixing bowl, stirring with a wire whisk.
In a separate bowl, combine the buttermilk, eggs, and butter. Whisk together.
Stir the wet ingredients into the dry ingredients, swiftly with a rubber spatula. Stirring just until combing. Don’t over mix.
Remove the preheated baking pan from the oven and pour in a little oil (bacon grease, cooking oil, butter) to grease the pan; tilting and rotating the pan until all is covered.
Pour the batter into the pan and quickly return to the oven.
Bake for 10-15 minutes or until golden brown around the edges.
#Kitchen Acumen Tips:
If using for Thanksgiving dressing, make at least 2 days in advance so it can dry out a little bit.
This makes about 5-6 cups of cornbread.
Use a good quality cornmeal for a rich flavor.
