Buttermilk Cornbread

Name: Buttermilk Cornbread
Yield: 4 servings
Ingredients: 1 Nonstick vegetable oil spray; 1 2 cups all-purpose flour; 1 2 cups medium-grind cornmeal; 1 1/4 cup sugar; 1 1 Tbsp. baking powder; 1 2 1/2 tsp. kosher salt; 1 3/4 tsp. freshly ground black pepper; 1 4 large eggs; 1 2 cups buttermilk; 1 1/2 cup (1 stick) unsalted butter; 1 melted; 1 slightly cooled

From the kitchen of Carly

Golden cornbread with a tender crumb and subtle sweetness. Buttermilk adds tang while black pepper brings unexpected depth. Bake until the edges turn crispy, then cut into squares. Perfect alongside chili or simply with butter.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Nonstick vegetable oil spray
12 cups all-purpose flour
12 cups medium-grind cornmeal
11/4 cup sugar
11 Tbsp. baking powder
12 1/2 tsp. kosher salt
13/4 tsp. freshly ground black pepper
14 large eggs
12 cups buttermilk
11/2 cup (1 stick) unsalted butter
1melted
1slightly cooled

Instructions

Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20, 25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.