"Buttermilk" Cornbread

Light, fluffy cornbread. Perfect for breakfast or having with chili. I usually don't have buttermilk laying around the house so this recipe just assumes the substitute. If you do have buttermilk, just replace the milk and leave out the vinegar.

date: 2024-01-15

From: stusmall/stuartsmall.com recipes

🥘 Ingredients

cornmeal 1 cup
flour ¾ cup
sugar 1 tbsp
baking powder 1 ½ tsp
baking soda ½ tsp
salt ¼ tsp
milk 1 ½ cups
white vinegar 1 tbsp
butter 6 tbsp
eggs 2

🍳 Cookware

large mixing bowl
measuring cup
10 inch cast iron skillet

1

Preheat oven to 425F
2

In a large mixing bowl mix together cornmeal , flour , sugar , baking powder , baking soda , and salt
3

In a measuring cup measure out milk with white vinegar
4

Melt butter
5

Lightly beat eggs
6

Add butter and eggs to the milk solution and mix
7

Mix wet ingredients with the dry
8

Fold until there are no dry spots but batter will still be lumpy
9

Pour into a 10 inch cast iron skillet
10

Bake for about 20-25 minutes or until the top is golden brown
11

Let cool for 10 minutes

Actions

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