Thursday, February 20, 2014

Buttermilk Skillet Cornbread

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While looking for a chili recipe the other day I came across this delicious looking recipe for a Simple Sweet Buttermilk Cornbread over at The Slow Roasted Italian's blog and knew I had to give it a try.

I've been looking for a great homemade cornbread recipe for years and never found one I really liked.

This is such a simple recipe that I adapted slightly to accommodate what I had on hand.

This cornbread is so delicious that I've made it about 4 times in the last two weeks, including Superbowl Sunday with their Wendy's copycat Chili and it was a total hit!

Here's what you need:

2 cups buttermilk
1 cup unsalted butter, melted
1-1/2 cups sugar
4 large eggs, room temperature
2 cups flour
2 cups cornmeal
1 tsp. baking soda
1 tsp. Kosher salt
1 Tbs. unsalted butter, softened

Preheat oven to 350 degrees and place a 12 inch cast iron skillet inside to preheat.
In a large bowl mix the flour, cornmeal, baking soda, and salt.  Set aside.
Place the butter in a microwave safe bowl and heat until melted.  Whisk in the sugar until completely combined.  Add the eggs and mix well.
Add the buttermilk to the mixture and mix well.
Add the liquid mixture to the dry ingredients and mix until completely combined.
Using hot pads remove the skillet from the oven and brush with the 1 Tablespoon of softened butter.  Pour the cornbread mixture into the skillet and return to oven.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Serve hot with butter and honey, Mmm mmm.  Goes great with chili
Serves - a lot!


Here's the handy printable - Buttermilk Skillet Cornbread

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