Buttermilk Cornbread

When I went to make cornbread tonight for our chili, I realized our milk had gone sour so my usual go-to recipe was out. I had a quart of buttermilk in the fridge for cinnamon rolls I’m hoping to make this weekend so I put it to use. I found a recipe from Bon Apetit and did a little tweaking. It wasn’t as sweet as my usual go-to recipe, but I really liked the texture. It was nice and soft yet firm. My usually recipe, while absolutely yummy, is very airy like cake and crumbly. I like how well this recipe held together. I’ll definitely be making this again.

Buttermilk Cornbread

1/2 cup (1 stick) unsalted butter
1 1/2 cups buttermilk
2 large eggs
1 1/2 cups yellow cornmeal
1 cup unbleached all purpose flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400°F. Butter 13×9x2-inch baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan. Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20-25 minutes.

Source: Adapted from Bon Appetit, November 2001