TEXAS BUTTERMILK CORNBREAD

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Texas Buttermilk Cornbread image

In Martha's family, cornbread is made without eggs or sugar. If you prefer sweet cornbread, mix 6 tablespoons sugar in with the dry ingredients. Either version is delicious served with butter and honey.

Provided by Martha Holmes

Yield Makes 8 to 10 servings

Number Of Ingredients 7

unsalted butter
2 cups yellow cornmeal
6 tablespoons all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/3 cups buttermilk

Steps:

  • Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
  • Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
  • Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.

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