Buttermilk Cornbread

Recipe courtesy Tanya Holland
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD:
LEVEL: --

ingredients

  • 1 large egg
  • 1 1/2 cups buttermilk
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon sugar
  • 3/4 cups whole corn kernels (fresh, blanched or canned and drained)
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Directions

Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for each loaf.

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4

Newest Ratings and Reviews

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  • on June 14, 2012

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    Salty. Rises nicely, really need a large pan. I used an 8" skillet and it was way too small

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  • on December 16, 2011

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    Too salty; and I cut the amount called for by 1/2, and used unsalted butter Otherwise, a nice moist and fast cooking cornbread. I will definately make it again using 1/2-tsp salt next time!

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