Buttermilk Cornbread

ADVERTISEMENT

ADVERTISEMENT

Honey Buttermilk Cornbread Ⓥ

Notes:

The most important part of making cornbread into something absolutely spectacular is heating up your pan or dish in a preheated oven before doing anything else. This is where that amazing crisp/crunchy edges begin.
The first step in this recipe involves transforming a stick of churned cream into a pool of brown butter. When you cook butter slightly past the melting point, to the point where it turns brown, you are toasting the milk solids. Those little brown specs are distinctky nutty and much more flavorful than regular melted butter. If using a cast iron skillet, melt your butter over the stovetop on medium heat (I usually do this while getting all of my ingredients ready). This way, you’re melting your butter, seasoning your pan and heating it up all at the same time. Butter browns quickly, so watch closely and remove from heat as soon as the butter turns brown.
When whisking your dry ingredients together, make sure all of the lumps are out. It usually only takes 1 minute of whisking.
Using brown sugar in this cornbread recipe makes the cornbread so much softer in the centre while complementing the honey
I prefer to add in a teaspoon of baking powder for extra ‘lift’. It doesn’t come out cake-y, just slightly more fluffier than regular cornbread. For a denser cornbread, leave out the baking powder.
¼-cup of honey is perfect for our tastes in this! If you prefer just a subtle hint of honey, try 2 tablespoons. You may need to add another 2 tablespoons of sugar as it may not be sweet enough, depending on your sweetness preference.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be used). Mix together and let sit for 5 minutes. Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.
Use regular cornmeal. Self rising cornmeal already has baking powder and salt in it, and self rising cornmeal mix also has flour added.

Ingredients:

½-cup unsalted butter (one stick) melted and browned
1 cup all-purpose flour
1-¼ cups yellow cornmeal
¼-cup brown sugar (or white granulated sugar)
1 tablespoon baking powder
½-teaspoon baking soda
¼-teaspoon salt
2-¼ cups buttermilk (shake before measuring)
¼-cup honey
2 large eggs

Preparation:

Preheat the oven to 375º F and position a rack in the middle.
Place your 8-inch cast iron skillet on a burner over medium heat and add your butter to the skillet to melt. This recipe calls for a half cup of butter (one stick). As the butter melts, swirl the pan to lightly coat the sides and botttom. Cook until the buttery "foam" diminishes and the butter turns a deep brown (stay close and watch carefully to make sure the butter doesn't burn). Turn off the heat and transfer the butter to a large bowl; do not wipe out the skillet.
Wisk the buttermilk into the butter. Let the butter cool and wisk in the eggs.
Once the eggs are incorporated, wisk in the cornmeal, flour, sugar, baking powder, salt, baking soda, and honey. Mix just until the ingredients are incorporated — do not over-mix.
Pour the batter back into the buttered skillet.
Place in the oven and bake for 25 to 30 minutes, until the top is golden brown and a wooden pick inserted near the center comes out clean or with little moist bits clinging to it.
Transfer the pan to a wire rack to cool. Cool the cornbread in the skillet for 10 minutes before slicing.

Buttermilk Cornbread Nutrition Facts
Servings: 8

Amount per serving:
Calories:	319
Total Fat:	3 g
Saturated Fat:	1 g
Monounsaturated Fat:	0 g
Polyunsaturated Fat:	0 g
Trans Fat:	0 g
Cholesterol:	51 mg
Sodium:	466 mg
Potassium:	70 mg
Total Carbohydrate:	69 g
Dietary Fiber:	1 g
Sugars:	43 g
Protein:	5 g
Vitamin A:	4%
Vitamin C:	1%
Calcium:	38%
Iron:	4%