Cornbread is a simple, comforting and delicious staple, but often it can be dry and flavourless. I have fond childhood memories of eating warm chunks of soft, sweet cornbread, but I have never been able to find that perfect recipe myself… until now!
The author of this recipe was on her own search for the perfect cornbread and her criteria matched mine so I thought I’d try it out. It’s a very simple and easy recipe, the only thing I had to go out and buy was the buttermilk, which is the author’s “secret weapon”. I also made sure not to make any substitutions or changes and to measure each ingredient carefully because it really makes a difference. The result was amazing – we enjoyed it for lunch with butter and honey and then again for supper with BBQ ribs and salad. It would also go well with soups, stews and chilli – or with eggs and bacon for breakfast …in fact, I think I might have to make another batch with the other half of the buttermilk!
Best Ever Buttermilk Cornbread
Makes 9 pieces
(from Sally’s Baking Addiction)
1 cup (120g) cornmeal
1 cup (125g) all-purpose flour (spoon into cup and slice top level with knife)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light brown sugar
2 tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature
Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside.
In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps.
Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing (very important).
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the centre is cooked through. Use a toothpick to test. Don’t over-bake! Allow to slightly cool before slicing and serving.
Wrap leftovers up tightly and store at room temperature for up to 1 week. For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.