Classic Buttermilk Cornbread

Name: Classic Buttermilk Cornbread
Yield: 6
Ingredients: 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill; 2-1/4 oz. (1/2 cup) unbleached all-purpose flour; 2 Tbs. granulated sugar; 2 tsp. baking powder; 3/4 tsp. table salt; 1/2 tsp. baking soda; 1 cup buttermilk; 1/4 cup sour cream; 2 large eggs, lightly beaten; 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Classic Buttermilk Cornbread was pinched from <a href="https://www.finecooking.com/recipe/classic-buttermilk-cornbread" target="_blank" rel="noopener">www.finecooking.com.</a>

"This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), andNorthern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal…..."

INGREDIENTS

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9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

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2-1/4 oz. (1/2 cup) unbleached all-purpose flour

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2 Tbs. granulated sugar

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2 tsp. baking powder

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3/4 tsp. table salt

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1/2 tsp. baking soda

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1 cup buttermilk

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1/4 cup sour cream

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2 large eggs, lightly beaten

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1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

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