Classic Buttermilk Cornbread

Monday , 7, October 2013 Leave a comment

Classic Buttermilk Cornbread

This recipe takes the best of both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar).

Leftover Cornbread..if there is any left :)….can be turned into a delicious stuffing or the perfect side for a bowl of soup.

  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  •    9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal
  • 2 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 3/4 tsp. table salt
  • 1/2 tsp. baking soda
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 2 large eggs, lightly beaten
  • 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Follow the link below to view the recipe at Fine Cooking

Classic Buttermilk Cornbread

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