Buttermilk Cornbread 2

Buttermilk Cornbread

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

Buttermilk Cornbread2

Buttermilk Cornbread 2

Buttermilk Cornbread

Angie Halten
The buttermilk is what gives this cornbread recipe a moist texture.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12

Ingredients
  

DRY INGREDIENTS

  • 2 cups GF flour mix
  • 1 1/2 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups GF cornmeal fine grind
  • 1/2 cup + 2 Tbsp sugar

WET INGREDIENTS

  • 1 cup buttermilk or alternative
  • 1/2 cup milk or alternative
  • 3 eggs
  • 1/2 cup olive oil

Instructions
 

  • In a bowl sift together all the dry ingredients. In a separate bowl beat together wet ingredients for about thirty seconds on medium.
  • Slowly add dry ingredients into the wet ingredient mixture and stir with a wooden spoon until well combined.
  • 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.
Tried this recipe?Let us know how it was!

 

 

See also
White Bread

 

 

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