Sweet Cornbread with a Steady Rise
Prep 15 minutes · Cook 30 minutes · Total 45 minutes · Yield 12 people
For Sweet Cornbread with a Steady Rise, the counter starts with unsalted butter, sugar, and eggs. Portion it for 12 people.
Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.
What goes in the bowl
- ½ cup unsalted butter
- ⅔ cup sugar
- 2 eggs
- 1 cup buttermilk
- ½ cup finely ground cornmeal
- 1 cup + 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
How the cooking goes
- Warm the oven to 375°F. Generously butter an 8-inch square baking dish or 8 inch cast iron skillet.
- Melt butter in a wide pan or saucepan. Remove melted butter from heat and stir in the sugar using a whisk. Quickly whisk in the eggs and beat until well blended. Combine buttermilk with baking soda and and baking powder, stir into pan.
- Stir or whisk in cornmeal, flour and salt until well blended and few lumps remain. Pour in to prepared dish.
- Oven-bake in preheated oven 30-40 minutes or until a cake tester inserted into the center comes out clean.
After it comes off the heat
Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.
If you want another plate from Quick breads, open Pumpkin Banana Bread with a Steady Rise and Traditional Irish Soda Bread with Raisins with a Steady Rise.
