Our easy recipe for buttermilk cornbread is a perfect complement to chili, soup, or stews. We love to make it in a cast iron skillet so that it’s “oven-to-table” ready.
Makes 10 – 12 servings
1¼ cups (310ml) yellow cornmeal
¾ cup (180ml) all purpose flour
¼ cup (60ml) granulated sugar
1 teaspoon (5ml) salt
2 teaspoons (10ml) baking powder
½ teaspoon (2ml) baking soda
⅓ cup (75ml) milk
1 cup (250ml) buttermilk
½ cup (125ml) unsalted butter, melted
Preheat oven to 425°F/220°C.
Place a 10” (25cm) cast iron skillet into the oven to heat while preparing the corn bread batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. In another bowl, whisk the eggs and add the milk and buttermilk continuing to whisk until fully blended. Add to the dry mixture along with the melted butter, (reserving 1 tablespoon (15ml) to be used later) and mix thoroughly.
Remove the hot skillet from the oven and brush the bottom and sides with the remaining butter with a pastry brush to coat evenly. Reduce the oven temperature to 375°F/190°C. Pour batter into the skillet and place it back into the oven on the centre rack.
Bake for 20-25 minutes until the center is firm. Test by inserting a toothpick into the center to ensure it comes out clean.
Let the cornbread cool for 10 minutes before serving.