Buttermilk Cornbread
40 minMakes one 13×9" pan
A tender, slightly sweet cornbread made with buttermilk and melted butter, baked until golden.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLightly coat a 13×9" baking dish with nonstick spray | ||||
| 250 g all-purpose flour | Whisk dry ingredients | Combine wet into dry, pour into pan | Bake 400°F / 200°C, 20–25 min until set | Cool slightly, cut & transfer to rack |
| 320 g medium-grind white or yellow cornmeal | ||||
| 50 g sugar | ||||
| 1 Tbsp baking powder | ||||
| 2½ tsp Diamond Crystal kosher salt (or 1½ tsp Morton) | ||||
| ¾ tsp freshly ground black pepper | ||||
| 4 large eggs | Whisk wet ingredients | |||
| 480 ml buttermilk | ||||
| 115 g unsalted butter, melted, slightly cooled | ||||
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