Now that Halloween is over, I’m going to focus on holiday-friendly recipes. I love the holiday season. Comfort food, toasty fires, foggy cool mornings, warm blankets. This week I bring you buttermilk cornbread. Thick, creamy and an amazing base recipe to play around with.
This is an easy side recipe with lots of room to experiment with. You can add other ingredients like corn kernels, honey, jalapenos, green chiles or cheese.
This recipe makes enough for a family dinner with left-overs. This can be stored in the refrigerator for a couple of days.
Prep time: 15 minutes Cook time: 25 minutes
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
2 ½ tablespoon salt
4 large eggs
2 cups buttermilk
½ cup (1 stick) partially melted butter
Non-stick cooking spray or 2 tablespoons vegetable oil
- Preheat oven 400°, take a large mixing bowl and start combing dry ingredients, flour, cornmeal, baking powder, sugar and salt. Mix well.
- In a separate medium mixing bowl, combine eggs, buttermilk and butter. Mix well, it’s ok if the butter is still a little lumpy.
- Add to dry ingredients and mix well.
- Spray baking pan with cooking spray or using regular cooking oil and a paper towel spread oil to prevent sticking.
- Pour into a large baking pan, spread evenly with a spatula.
- Add to oven and cook for 10 minutes, after ten minutes turn pan around to cook evenly. Cook for additional 15 minutes. Poke the center with a toothpick, if it comes up dry then it is done.
- Remove and let cool for 5/10 minutes.