Moist Northern Cornbread Cornbread Buttermilk
Experience the irresistible charm of Moist Northern Cornbread made with the perfect blend of buttermilk and a touch of sweetness! This recipe strikes the ideal balance between tender, cake-like texture and golden, buttery crust, making it a comforting classic for any occasion. Featuring a harmonious mix of all-purpose flour and yellow cornmeal, a hint of sugar for sweetness, and the richness of buttermilk and melted butter, this cornbread is designed to stay moist and flavorful. Perfectly baked in just 20 minutes, it’s easy to prepare and versatile enough to pair with hearty chili, soups, or your favorite barbecue. Serve it warm, drizzled with honey, maple syrup, or a pat of butter for an unforgettable treat. Whether as a side or a standalone star, this moist buttermilk cornbread will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 2 tablespoons Vegetable oil
- 1 Large egg
Instructions
Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or cast-iron skillet with nonstick cooking spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and baking soda until evenly combined.
In a medium bowl, whisk together the buttermilk, melted butter, vegetable oil, and egg until smooth and well blended.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula or wooden spoon, being careful not to overmix. The batter should be slightly lumpy.
Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the dish or skillet for 5-10 minutes before slicing and serving.
Serve warm with butter, honey, or a drizzle of maple syrup, if desired. Enjoy!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 295.3 g | 107% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 79.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
