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Buttermilk Cornbread

The buttermilk is what gives this cornbread recipe a moist texture.

Buttermilk Cornbread2

Buttermilk Cornbread
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Serves: 12
The buttermilk is what gives this cornbread recipe a moist texture.
Ingredients
DRY INGREDIENTS
  • 2 cups GF flour mix
  • 1½ Tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups GF cornmeal (fine grind)
  • ½ cup + 2 Tbsp sugar
WET INGREDIENTS
  • 1 cup buttermilk or alternative
  • ½ cup milk or alternative
  • 3 eggs
  • ½ cup olive oil
Instructions
  1. In a bowl sift together all the dry ingredients. In a separate bowl beat together wet ingredients for about thirty seconds on medium.
  2. Slowly add dry ingredients into the wet ingredient mixture and stir with a wooden spoon until well combined.
  3. Grease a loaf pan and pour in batter. Bake at 425°F for 25 minutes or until golden.
Notes
To Make Buttermilk: put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes.

 

 

 

 

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