Close
Tweet
Ingredients
| unsalted butter |
| cornmeal: 2 cups |
| all-purpose flour (unsifted): 6 Tbl |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| baking soda: 1/8 tsp |
| buttermilk: 1 1/3 cups |
Texas Buttermilk Cornbread
Credit: Epicurious
User rating:
In Martha's family, cornbread is made without eggs or sugar. If you prefer sweet cornbread, mix 6 tablespoons sugar in with the dry ingredients. Either version is delicious served with butter and honey.
-
Prep Time
15 min -
Cook Time
min -
Servings
9 serving(s)
Tags
Preparation
Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.