Cornbread is a popular type of bread loved by many people for its texture and aroma. Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients like soups or stews.
I always associate cornbread with my childhood, especially with my grandmother. This was one of my favorite treats prepared by her when I was little. I loved the smell of freshly baked cornbread and I used to enjoy it warm with a cup of milk. My dear grandmother still prepares me cornbread in the brick oven when I visit her because she knows how much I love it. Therefore, for me cornbread, in its simplicity, brings out many memories so I feel my grandmother closer to me when I miss her.
The recipe combines simple and honest ingredients and doesn't involve any special technique. You will love the cornbread moisture, texture and aroma.
Yield: 6 servings Time: 55 minutes
- 125 g (1 cup) all-purpose flour
- 150 g (1 cup) cornmeal
- 60 g (1/3 cup) granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 8 tablespoons butter
- 240 ml (1 cup) buttermilk
- Preheat oven to 175°C (375°F). Grease a 20 cm (8 inch) square pan.
- In a medium sauce pan, melt the butter. Remove from heat and stir in sugar. Quickly add the eggs and beat until well blended.
- Combine buttermilk with baking soda and stir into the mixture.
- In a large mixing bowl, whisk together the rest of the dry ingredients.
- Gradually add the buttermilk mixture to the dry ingredients whisking constantly. Do not over mix.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes until golden, or until a toothpick inserted in the center comes out clean. Let it cool in pan for at least 15 minutes before inverting and slicing.
- Serve warm for best flavor.
Enjoy this moist and delicious cornbread!
Tip and Tricks:
- Leftovers can be stored wrapped in a towel or plastic wrap at room temperature for up to 48 hours. Cornbread can be frozen for six weeks.