buttermilk

CORNBREAD

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So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

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"Best cornbread I’ve ever made.  So good, you don’t need to serve with butter." -Ann

STEP 2

STEP 1

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.

STEP 4

STEP 3

Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.

In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

STEP 5

Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

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