BUTTERMILK CORNBREAD - HOMEMADE HOOPLAH
With a delicious blend of buttermilk, cornmeal, and sugars, this subtly sweet and spongy buttermilk cornbread is an iconic side dish for any dinner or holiday.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a deep 9x13 baking dish with cooking spray, then set aside.
- In a large bowl, whisk together yellow cornmeal, flour, sugar, light brown sugar, baking powder, and kosher salt until thoroughly mixed, then set aside.
- In another large mixing bowl, add buttermilk and eggs. Using a hand mixer, beat together on low speed until eggs are thoroughly incorporated. Add the vegetable oil then mix for another 15-20 seconds.
- Begin adding the dry ingredients to the wet, adding 1-2 cups at a time and mixing in between. Continue until all dry ingredients have been added and mixture just begins to look smooth (a few lumps are okay.)
- Pour batter into prepared baking dish and gently shake to even out the top and release any bubbles.
- Bake cornbread for 50 to 55 minutes or until a tester toothpick comes out completely clean. Let cornbread cool completely in the baking dish. Once cool, lay a towel across the top of the cornbread, hold it flat with your hand, then flip the baking dish over to release the cornbread. If desired, cut away any dark parts of the cornbread that touched the sides of the pan.
- Cut cornbread into 16 squares (or whatever size you see fit).
- Serve immediately.
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