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CLASSIC BUTTERMILK CORNBREAD

Yield

16 squares

Time

1 hour

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.

INGREDIENTS

‣ 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

1

In a large bowl, whisk together the dry ingredients: yellow cornmeal, flour, granulated sugar, light brown sugar, baking powder, and kosher salt.

WHISK THE DRY INGREDIENTS

2

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.

START THE BATTER

3

Working in batches, add the dry ingredients to the wet until a liquid batter forms (a few clumps is okay).

MIX IT ALL TOGETHER

4

Pour the batter into a 9x13 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.

POUR INTO A PAN