Our buttermilk cornbread recipe is easy to follow and yields a moist, tender crumb.
– Yellow cornmeal – All-purpose flour – Granulated sugar – Baking powder – Baking soda – Diamond Crystal Kosher Salt – Buttermilk – Eggs – Neutral oil – Butter
1
Preheat to 400°F. Grease a 9×13 dish with shortening, oil, or butter.
2
Combine cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt in a large bowl.
3
In a separate bowl, whisk buttermilk and egg yolks until well blended.
4
Mix buttermilk into dry ingredients. Whip egg whites until stiff peaks form, gently fold into mix for a light texture.
5
Incorporate oil and melted butter. Pour batter into dish and bake for 30-40 mins. Check doneness with a toothpick. Brush with melted butter and serve.
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