With a delicious blend of buttermilk, cornmeal, and sugars, this subtly sweet and spongy buttermilk cornbread is an iconic side dish for any dinner or holiday.
‣ 2 cup yellow cornmeal ‣ 2 cup all-purpose flour ‣ 3/4 cup granulated sugar ‣ 1/4 cup light brown sugar ‣ 2 tablespoon baking powder ‣ 2 teaspoon kosher salt ‣ 2 1/2 cup buttermilk ‣ 4 large eggs ‣ 1 cup vegetable oil
In a large bowl, whisk together the dry ingredients: yellow cornmeal, flour, granulated sugar, light brown sugar, baking powder, and kosher salt.
In another bowl, add the buttermilk and eggs. Use a hand mixer to blend them together until the egg yolks are incorporated. Add the vegetable oil, then mix a bit more.
Working in batches, add the dry ingredients to the wet until a liquid batter forms (a few clumps is okay).
Pour the batter into a 9×13 baking dish sprayed with cooking spray. Gently tap the edges of the pan to shake out any big air bubbles, then place it in the oven to bake.