Buttermilk Corn Bread

Cornbread, when done right, is one of the simplest pleasures in life. A great cornbread is everything a comfort food should be. Moist, tender, dense, buttery and sweet. There are few bigger disappointments in life than encountering a dry, crumbly cornbread. It's a travesty. Some people prefer a savory cornbread with cheese and jalapeños, but my style is more sweet with butter and honey (or even better, honey butter). I made it tonight with some fantastic slow-cooked chili and the two paired up beautifully together. If you want an incredibly moist and delicious cornbread with cheese and peppers, cut the sugar for this recipe in half. Now if you're ready, buckle up and follow me for the best melt-in-your-mouth cornbread in the world!


Ingredients:

1 cup yellow cornmeal 

1 cup unbleached all-purpose flour 

3/4 cup powdered sugar 

1/2 teaspoon salt

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

2 large eggs 

1 cup buttermilk 

⅔ cup or about 1/2 can creamed corn 

6 tablespoons salted butter, melted, divided

Preheat oven to 350 F or 177 C. 

Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.

Pour 1 cup of buttermilk into a liquid measuring cup, add the eggs and beat with a fork. Add the buttermilk liquid to the dry ingredients and mix. 

Next, add your creamed corn and mix until combined, being careful not to mix too much.

Pour 4 tablespoons melted butter into the batter and barely mix, leaving visible streaks of melted butter. Pour into a greased 8 or 9 inch cake pan, square pyrex pan, or cast iron skillet.

Drizzle the remaining melted butter over the top of the batter and do not mix.

Bake in a 350 degree oven about 40 to 45 minutes if using a cake pan or square pan, or 50 minutes if using a cast iron skillet. The cornbread should be golden brown on the edges and a knife inserted in the center should come out clean. Let stand 15 minutes before slicing, then serve with honey butter.

Serves 6-8