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Giada's Buttermilk Cornbread
Category
Side Dish
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
-
2 cups yellow cornmeal
-
3/4 cup all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 large eggs
Instructions
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
Nutrition
Nutrition
- per serving
- Calories
- 520
Amount/Serving
% Daily Value
- Carbs
- 66 grams
- Protein
- 11 grams
- Fat
- 24 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 107 milligrams
- Sodium
- 876 milligrams
- Fiber
- 5 grams
- Sugar
- 16 grams
3 comments
Made this cornbread twice – delicious! Added 1/2" cubed cheddar (dumped processor ingredients into bowl, stirred in cheese, then mixed into wet). Sub’d in: homemade buttermilk (unsweetened almond milk + 1 1/4 tbsp lemon juice added). As per other reviewer, used glass 9 × 9 & cooked longer. Thanks Giada!
This recipe is so good! Not dry like other cornbread recipes I’ve tried to make in the past, this came out moist and tangy and a little sweet… everyone in my house loved it, even our picky 5-year-old! Since I didn’t have a metal pan, I baked it in a glass 8×8 at 375, and added 9-10 minutes to the cook time. Yummy!
I made this recently, it was fantastic! Light and moist cornbread. We topped it with butter and honey, delicious! Even my fiance, who considers himself a cornbread expert, devoured it. Great recipe Giada.