This small dense loaf is packed with tangy flavour, and the rustic, pebbly look of the cornbread just sings of autumn. A thick slice is perfect for dunking in soups, chili or stews.
Buttermilk cornbread
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PREP TIME
15 min
Makes
10 slices
* PLUS Baking Time: 30 minutes
Ingredients
- vegetable oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup melted butter
Instructions
- Preheat oven to 375F (190C). Lightly coat or spray a 9×5-inch (2-L) loaf pan with oil. In a large bowl, using a fork, stir cornmeal with flour, sugar, baking powder, baking soda and salt until well mixed. Make a well in centre.
- In a small bowl, whisk buttermilk with egg. Pour into cornmeal mixture along with butter. Stir just until evenly mixed. Scrape into loaf pan. Smooth top as best you can.
- Bake in centre of oven until edges are deep golden and a toothpick inserted into centre comes out clean, 30 to 35 minutes. Let stand 5 minutes in pan, then turn out onto a rack to cool. Loaf is great warm or at room temperature. It will keep well, covered at room temperature, up to 2 days.
Nutrition (per serving)
- Calories
- 176,
- Protein
- 3.9 g,
- Carbohydrates
- 26.8 g,
- Fat
- 5.8 g,
- Fibre
- 1.1 g,
- Sodium
- 272 mg.
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