This buttermilk cornbread recipe is tangy, fluffy and filled with sweet flavor. It's an easy side dish to pair with barbecue or hearty meats, and it can be ready and on the table in just 30 minutes.
Ingredients
1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
3/4 cup canola oil
Instructions
1Mix the wet and dry ingredients
2Preheat your oven to 425°F. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir the wet ingredients into the dry, just until moistened.
3Pour into the pan
4Pour batter into a greased 9-inch round or square baking pan (pan will be full).
5Bake until golden
6Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes, then serve warm.
