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Buttermilk Cornbread
Angie Halten
The buttermilk is what gives this cornbread recipe a moist texture.
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Prep Time
15
mins
Cook Time
25
mins
Total Time
40
mins
Servings
12
Ingredients
1x
2x
3x
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.
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