Sugar and Spice Buttermilk cornbread. This is an easy, quick, buttermilk cornbread recipe that's ready in minutes. Slightly sweetened and moist, this cornbread is the perfect side dish. If you like a more savory cornbread, you can leave out the granulated sugar and then cut back any additional brown sugar to suit your taste.
A classic side dish loved by EVERYONE.
Pour mixture over dry ingredients and stir using a rubber.
This really is the best buttermilk cornbread!
You can cook Sugar and Spice Buttermilk cornbread using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sugar and Spice Buttermilk cornbread
- Prepare 2 c of all purpose flour.
- You need 2 c of corn meal.
- It's 2 tbsp of baking powder.
- It's 1 of heep tsp salt.
- It's 1 1/2 tsp of cumin.
- It's 1 tsp of chili powder.
- Prepare 6 tbsp of sugar.
- It's 10 tbsp of cold, salted butter.
- Prepare 2 of eggs.
- It's 1 c of milk.
- You need 1 c of buttermilk.
No matter how you slice it, it's always devoured within minutes! As soon as this cornbread comes out of the oven you'll be dying to cut it up and dig in! I highly suggest whipping up a little honey butter to spread inside, it'll make it. The BEST Buttermilk Cornbread is everything you'd hope from the perfect cornbread recipe including a tender crumb, slightly sweet, and extremely easy to What you'll need for easy cornbread: Sugar - I use half white and half brown to enhance the dark molasses flavor).
Sugar and Spice Buttermilk cornbread instructions
- Butter cast iron skillet, place in oven and preheat at 400°.
- Mix all dry ingredients together well. Cut cold butter into small cubes, use your hands to incorporate butter into mixture very well. I find starting with my knuckles gets it going, then I mash it with my finger tips. It should hold together when you make a fist with it..
- Make a well in center, add 2 slightly beaten eggs and both milks..
- Use a baking spatula and fold batter over itself until all is blended..
- Carefully take cast iron out of your preheated oven and add mixture. Bake for 25 to 30 minutes or until top is golden and tooth pick comes out clean..
I don't understand the negative reviews. I found this cornbread to be moist and delicious. I did use baking soda as well as baking powder and Bob's Red Mill medium grind cornmeal. The key for perfect cornbread stuffing is to make your own buttermilk cornbread—means you can control the moisture and sugar levels. Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
