BUTTERMILK CORNBREAD

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

This side dish is such an underrated side. It’s sometimes overlooked. Kind of seen as just a filler perhaps?

Except it’s not. It’s absolutely not. It’s the best kind of southern cornbread one can ask for.

It’s perfectly fluffy, moist, and slightly sweet, and IT IS DANGEROUSLY GOOD, particularly with extra butter on top, melting right into the warm bread with a drizzle of honey. It’s perfection to say the least.

Serve right in the cast iron skillet to keep warm and for presentation purposes. Two birds. One stone, right?

INGREDIENTS:

1 1/2 cups cornmeal

1 cup all-purpose flour

1/3 cup sugar

4 teaspoons baking powder

1 teaspoon kosher salt

2 cups reduced fat buttermilk

1 large egg

6 tablespoons unsalted butter, melted and divided

DIRECTIONS:

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