The Best Buttermilk Cornbread I have ever tasted! I’ve been tweaking and modifying my cornbread recipes for a long time, and this is my favorite proportion of sweetness and texture. The perfect side for chili, or for cornbread stuffing, or just eat with butter and honey. easy, tasty and super fast recipe which you can make in no time except the time for baking just few steps to make it so let’s start making cornbread.
- 3/4 cup all-purpose flour
- 1.25 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs 1 cup buttermilk oil or butter, for greasing the pan
Note: Preheat oven to 350 degrees F. Grease an 8×8 inch pan.
Take flour in a bowl.
Add cornmeal, baking soda, and salt. whisk and keep aside.
In another bowl, whisk to combine the sugar and butter, then whisk in two large eggs until glossy and smooth. Whisk in the buttermilk.
Add the flour mix to this, and mix together until the flour just disappears, and it’s okay if there are still lumps.
And our batter is ready.
Pour the cornbread batter into the pan, then bake for 35-40 minutes.
After 40 minutes, Insert a toothpick into the center it should come out clean.
Cut it into the desired shape and enjoy.
I hope you will love this recipe because when we are hungry we can’t wait for much time and this is exactly the recipe which you can make in no time and at the time tasty too. so do try this cornbread at home and share your experience with me. if you want to ask any questions about this recipe then you can ask me in the comment box.