Classic Cornbread
Classic Cornbread
Get this quick and easy bread recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 16 servings
  • 1 cup yellow Cornmeal
  • 1½ cups Buttermilk
  • 1 cup All-purpose Flour
  • 2 teaspoons Baking powder
  • ¾ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup unsalted Butter, melted
  • 3 tablespoons Honey
  • 2 tablespoons Jalapeno pickle juice, dill pickle juice or lime juice
  • 2 large Eggs
  1. Preheat the oven to 375 °F (190 °C) 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
  5. Cornbread is best served warm and on the day it was baked

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