This week I’m showcasing a Buttermilk Cornbread recipe found on Besotted Gourmet, who in turn found the recipe on the Hungry Mouse.
I had a pint of buttermilk on hand so I went looking for a cornbread recipe using buttermilk to bake for breakfast. I love cornbread and have two recipes that I have made for years, and both contain butter.
The recipe I found on the Besotted Gourmet was different in that it not only contained buttermilk but it also used olive oil in place of butter. The texture was moist and very similar to my favourite cornbread, but the flavour was definitely different. I must admit , that even though this version was good, I did find that the olive oil flavour was very pronounced and a little over powering and not at all what I was expecting. I would make this again, but next time I will use melted butter.
I baked the cornbread in a cast iron skillet. Other than that, I didn’t make any other changes.
From The Besotted Gourmet
1 Cup Cornmeal, preferably stone-ground
1 Cup Flour
1/2 Cup Sugar
3 Tsp. Baking Powder
1 Tsp. Salt
1/2 Cup Extra Virgin Olive Oil
2/3 Cup Buttermilk
Preheat the oven to 400°.
Add a tablespoon of butter to a cast iron skillet and heat in the oven.
Combine the dry ingredients in a large bowl and mix well.
Add the wet ingredients to the dry and mix with a whisk until just combined. Do not over mix.
Pour the batter into preheated cast iron skillet and bake until golden. Approximately 20 minutes.
Test with a cake tester or toothpick. Remove from skillet and serve warm with butter and/or honey.