This side dish is extremely moist and slightly sweet. Even better, it is easy to throw together. It is a good use of left over buttermilk for other recipes. You could consider buttermilk pie as well.
Buttermilk Cornbread
A good use for leftover buttermilk
Servings: 8
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 tsp baking powder
- 1 tsp kosher salt
- 2 cup buttermilk reduced fat
- 1 large egg
- 6 TBL unsalted butter melted and divided
Instructions
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- Serve warm.