Buttermilk Cornbread

"Recipe is originally from a November 2001 issue of Bon Appetit magazine. I use it in Southwest Cornbread Dressing with Corn and Green Chilies. It can be made a day or two before it's used in the dressing. It's also GREAT on its own!"
 
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Ready In:
45mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Butter a 13x9x2-inch baking pan.
  • Melt butter in large saucepan over low heat;whisk in buttermilk, then eggs.
  • Mix all remaining ingredients in large bowl;stir in buttermilk mixture;transfer to prepared baking pan.
  • Bake corn bread until edges are lightly browned and tested inserted into center comes out clean, about 20 minutes.
  • Cool completely in pan.
  • If using in dressing, cover tightly and store at room temperature at least a day and up to two days.

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