Leave it to my friend Jane to stun me with another unusual combination that I loved. I’d never even heard of buttermilk in cornbread, but let me tell you Bob, this cornbread recipe totally worked! It was so delicious with our chili dinner. But I suspect it would also be equally delicious with just some butter and jam. Or straight from the oven. Or with these baked beans.
Ingredients
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk {how to make buttermilk}
1/2 cup corn
1/2 cup diced red bell pepper
4 tablespoons butter, melted
1 large egg, lightly beaten
Directions
Preheat oven to 425F. Grease an 8×8 baking pan and set aside.
Combine dry ingredients in a mixing bowl. Make a well in the mixture and set aside. In a separate bowl, whisk the remaining ingredients. Fold the wet ingredients into the dry and stir just until moist. Pour into prepared pan and bake at 425 degrees for 15-20 or until a knife inserted in the center comes out clean. Enjoy!
If you love this recipe, you’ll love all the rest of Jane’s recipe found in her delicious cookbook: Thy Hand Hath Provided Cookbook. It’s simply AWESOME! She even has it on Amazon as an eBook!
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Lisa says
Mavis this is nearly an exact copy of my great-grandmother’s cornbread recipe. Southern cornbread always has buttermilk.
diane says
Looks like another recipe to add to the ‘must try’ list. Pinned for reference!
Laura Z says
Yep. Southern cornbread always has buttermilk, is usually made with white cornmeal, and never has sugar in it. I always grease a cast iron pan, heat it in the oven, and then pour the batter into the hot pan. This makes the outside nice and toasty/crispy. 🙂
Mavis says
That sounds delicious! A toasty/crispy outside is the best!