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Cornbread with a Tender Buttermilk Crumb

Bake golden cornbread with cornmeal, buttermilk and butter. Get tips for gentle mixing, checking the center and serving it with pulled pork or beans.

Servings	Weight / serving	kcal / serving	cost / serving
4	118 g	507	0.70 €

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Ingredients 🧂🥕

Yellow Cornmeal120 g
Plain Flour125 g
Buttermilk480 ml
Eggs2 pcs
Butter110 g
Baking Powder12 g
Salt6 g

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Instructions 👩‍🍳

Step-by-step:

Mix the dry ingredients: Combine cornmeal, flour, the raising agent, salt and sugar evenly. Use the illustrated recipe for the exact quantities, timings and cooking settings.
Combine the liquid ingredients: Whisk the eggs with buttermilk and melted butter until smooth.
Mix the cornbread batter: Fold the liquid mixture into the dry ingredients only until no dry flour remains.
Fill and bake: Transfer to the prepared baking dish and bake using the illustrated method until the centre is set and the surface is golden.
Slice and serve: Allow the cornbread to settle before removing it from the dish and cutting into pieces.

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Cornbread with a golden edge and a tender buttermilk crumb

Golden cornbread in a cast-iron skillet, with one wedge lifted out and a pat of butter melting on top.

Make room on the barbecue plate for a warm piece of cornbread. It is buttery, a little crumbly and just right for catching a spoonful of sauce. Buttermilk brings a gentle tang to the corn flavor, so this bread fits comfortably beside smoky meat or a bowl of beans.

Cornmeal and wheat flour work together

Yellow cornmeal supplies the corn flavor, while wheat flour helps the bread hold together. Buttermilk makes the batter moist, eggs help it set, and melted butter adds richness. Baking powder gives it lift; salt rounds out the flavor.

Preheat the oven and prepare a baking pan with some of the butter. Leave room for the batter to rise. Mix cornmeal, flour, baking powder and salt thoroughly in one bowl, breaking up lumps before any liquid goes in.

Combine briefly and check the middle

Melt the remaining butter and let it cool until no longer hot but still liquid. Whisk the eggs with the buttermilk, then whisk in the melted butter. Pour into the dry mixture and fold just until no dry flour remains, reaching around the bottom of the bowl.

The batter should be pourable. Transfer to the prepared pan, spread evenly and put it into the preheated oven. Bake until golden on top and set throughout. Check the center with a skewer: no wet batter should cling to it. The surface can brown before the middle finishes cooking.

Use dry oven mitts to lift out the pan and set it on a dry, heatproof surface. Let it cool before cleaning. Let the bread settle and cool slightly before cutting; lift pieces with a broad spatula. Do not taste raw batter, and clean hands, tools and work surfaces after handling flour and eggs. Keep raw flour away from ready-to-eat food.

Bring it to the barbecue table

Serve a piece beside our pulled pork, with its smoky crust, tender strands and BBQ sauce. Add the meat to the plate at serving time so the bread's edge keeps its bite. Chili or beans also make a good partner for the buttery crumb.

Cut to suit the meal

Cut a round bake into wedges or a rectangular one into squares. Smaller pieces leave space for other sides; larger pieces are useful beside a saucy main dish.

Optional cheese or chili

Fold in a little grated cheddar or finely chopped chili for a savory variation. Add it at the end of mixing without beating the batter again. Choose mild cheese if you want the corn flavor to stay in front.

Freeze individual pieces

Once fully cooled, freeze plain cornbread in serving portions, separated so you can take out a piece at a time. Thaw and rewarm gently; keep meat and other toppings separate until serving.

Frequently asked questions

Is this bread gluten-free?
No. It contains wheat flour as well as cornmeal.

Must I preheat the empty pan?
No; this method fills the pan before baking. Only preheat cookware empty when its manufacturer permits it, and never assume a glass dish can be used that way.

How do I store leftovers?
Cool plain cornbread fully before airtight packing. Refrigerate perishable accompaniments separately at 40°F (4°C) or below. Discard accompaniments or topped bread left out beyond two hours, or one hour above 90°F (32°C).

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