- serves 16 - 25
If you need a straight forward and easy-to-make recipe for cornbread that will come out beautifully golden time and time again, look no further.
1 cup (170 g) yellow cornmeal
1 ½ cups (310 mL) buttermilk
1 cup (150 g) all-purpose flour
2 tsp (6 g) baking powder
¾ tsp (4 g) baking soda
½ tsp (2.5 g) salt
½ cup (115 g) unsalted butter, melted
3 Tbsp (45 mL) honey
2 Tbsp (30 mL) jalapeno pickle juice, dill pickle juice or lime juice
2 large eggs
1. Preheat the oven to 375 ºF (190 ºC) and grease an 8-inch (20 cm) square pan.
2. In a large bowl, stir the cornmeal and buttermilk together and let this sit while preparing the other ingredients.
3. In a medium mixing bowl, sift the flour, baking powder, baking soda and salt together.
4. In a separate bowl, whisk the melted butter, honey, pickle juice (or lime juice) and eggs. Add this all at once to the cornmeal/buttermilk mixture and whisk well. Whisk in the flour just until blended. Pour this into the prepared pan and bake for about 25 minutes, until golden brown at the edges and a skewer inserted in the centre comes out clean. Allow this to cool in the pan for 10 minutes and then cut into squares.
Makes one 8-inch (20 cm) square pan.
Cornbread is best served warm and on the day it was baked.