Delicious Buttermilk Cornbread With Variations

Recipe by BecR2400
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
  • Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
  • Mix the wet ingredients together, then add the dry, stirring just until smooth.
  • Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
  • VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
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