buttermilk cornbread

How To Make buttermilk cornbread

• 1

  1/4 cup unsalted butter, melted 1/4 cup canola or vegetable oil (60ml) 1/3 cup light brown sugar (70g) 2 ½ Tablespoons granulated sugar 2 large eggs lightly beaten, at room temp preferred 2/3 cup buttermilk 1 cup flour 3/4 cup cornmeal 2 teaspoons powder 1/2 teaspoon salt
• 2

  Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour. Set aside. Combine the melted butter and canola oil in a large bowl and stir well. Add sugars and stir until combined. Add eggs and buttermilk and stir well In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. Add dry ingredients to wet and stir until just combined. Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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