This Buttermilk Cornbread is a crispy, crunchy buttery and has an amazingly soft, fluffy centre.
You don’t need any baking skills to pull off a great cornbread because it is easy to prepare.
1/2 cup unsalted butter melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal (or polenta)
1/4 cup brown sugar (or white granulated sugar)
1 teaspoon baking powder (optional: yields a fluffier cornbread)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk shake before measuring
1/4 cup honey
2 large eggs
Preheat the stove to 200C | 400F and position a rack in the center. Daintily oil a 9-inch cast-iron skillet or 9-inch square preparing dish with spread and spot skillet/dish into the broiler to warm up.
(Then again for cast iron skillets: heat 1/2 cup of unmelted margarine in your cast iron over the burner on medium warmth until dissolved, turn the warmth off then permit the spread to cool somewhat prior to adding to the player.)
Make a well in the middle and add the buttermilk, nectar and eggs. Blend well to join, then, at that point, include the somewhat cooled dissolved margarine. Blend again until ‘just’ consolidated (don’t over blend).
Cautiously eliminate your ‘hot’ container or dish from the stove with broiler gloves, and empty the player into the hot skillet or dish. Pay attention to that sizzle! That is the thing that you need.
Heat until the cornbread starts to brown on top and a toothpick embedded in the middle tells the truth (around 20-23 minutes).
Permit to cool for around 10 minutes prior to cutting and serving.