Super Moist Buttermilk Cornbread

You’ll Need:

1 3/4 c. flour
1 c. cornmeal
3 tbsp. brown sugar
2 tbsp. sugar
1 1/2 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. grated cheese of choice
4 tbsp. butter
2 eggs, lightly beaten
2 c. buttermilk

How To:

Preheat oven to 350F.

Whisk together flour, cornmeal, sugars, baking powder, baking soda, and salt. Add cheese and toss to coat.

Melt 2 tablespoons of butter. Whisk together the eggs and buttermilk. Whisk in the melted butter. Pour wet ingredients into dry ingredients and stir until just combined.

Melt remaining 2 tablespoons of butter. Pour into a pan and swirl to coat. Add the batter to the pan and place in oven. Bake for about 50 minutes, until golden on top. Place on cooling rack. Let cook 15 minutes before cutting.

Makes: 8 servings
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 50 minutes
Calories: 328

Adapted from Alexandra Cooks.