American Buttermilk Cornbread
Cornbread is great with pulled pork, chili or the base of our Cornbread Stuffing.
Servings: 9 servings
- 125 grams butter softened
- 160 grams sugar caster
- 2 eggs
- 284 ml buttermilk
- 1/2 teaspoon bicarbonate of soda
- 175 grams cornmeal NOT polenta
- 175 grams plain flour
- 1/2 teaspoon salt
Preheat oven to 170C. Grease the baking tin.
In KitchenAid mixer, cream together butter and sugar. Add eggs and beat until well blended.
Combine buttermilk with baking soda in a separate bowl. It will react and puff up so make sure there is plenty of room in the bowl. Stir into the batter.
Fold in cornmeal, flour, and salt until well blended. Pour batter into the prepared tin(s).
Bake until a toothpick inserted in the centre comes out clean. The timing will depend on the size of your baking tin.
Serve plain with chilli or pulled pork. Serve with fresh butter and Honeymakers honey for a brilliant side dish for spicy meals or just on its own with a cuppa.