Buttermilk cornbread
1
- Prep Time15 min
- Total Time15 min
- Makes10 slices
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 9x5-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 3.9g, Carbohydrates 26.8g, Fat 5.8g, Fibre 1.1g, Sodium 272mg.
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.
