Buttermilk Cornbread

Ingredients for Buttermilk Cornbread

• Nonstick vegetable oil spray

• 475ml plain flour

• 250g medium-grind cornmeal

• 50g sugar

• 1 tablespoon baking powder

• 2 1/2 teaspoons kosher salt

• 3/4 teaspoons freshly ground black pepper

• 4 large eggs

• 475ml buttermilk

• 120ml (1 stick) unsalted butter, melted, slightly cooled

Preheat oven to 204°C. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.

Bake cornbread, rotating dish halfway through, until a tester inserted into the centre comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.

Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.