If you like cornbread that’s moist, not too heavy, and is full of sweet corn flavor this is the one for you. The secret ingredient is the buttermilk, of course. The original recipe was clipped out of the Oregonian newspaper back in the mid 90’s. Unfortunately, that original clipping has since been lost and my attempts at finding it online have not been successful. Luckily, I’ve made it so many times that it is stored in my memory with a few minor changes. It feels good to finally get it written down so I can share it with you here. Please take note, this recipe makes enough servings to feed a small crowd so you may want to half the amounts and bake in a 8 x 8 pan instead. Pairs well with my Three Bean Chipotle Chili!
Best Buttermilk Cornbread / Serves 8-12
Ingredients
2 cups unbleached flour or replace 1/2 cup white for whole wheat
2 cups cornmeal
1 tablespoon wheat germ or flax meal (optional)
2/3 cup white sugar
1 1/2 tablespoons baking powder
1 teaspoon soda
1 cup buttermilk
3/4 cup low-fat milk
3 large eggs
1/2 cup oil, safflower or olive is fine
Instructions
Turn on oven and preheat to 425 degrees and grease a 9′ by 13′ baking dish
Step 1) Combine (dry ingredients) flour, cornmeal, sugar, baking powder, and soda in a medium bowl and set aside.
Step 2) Combine (wet ingredients) buttermilk, milk, eggs and oil in large bowl and whisk by hand until well mixed.
Step 3) Gently add dry ingredients to wet and stir just until combined and only a few lumps remain. It’s important not to beat or over stir the batter.
Step 4) Using a spatula carefully scrape the batter into a greased baking dish and smooth out evenly. Bake in preheated 425 degree oven for 20-25 minutes until top starts to turn golden and toothpick or knife inserted comes out clean.
