Homemade Cornbread

Homemade Cornbread is made with buttermilk. Easy to prepare and finished in a cupcake pan.

Ingredients for Homemade Cornbread:

• 1 ½ cups of yellow corn meal, plain
• ½ cup of flour, all-purpose
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 egg, XL
• 60 ml (2 oz) of butter, melted
• 250 ml (8.4 oz) of buttermilk

Preparation of the Cornbread:

Add the cornmeal, flour, sugar, salt, baking soda, and baking powder into a bowl and mix.

Melt the butter and let it cool down. Add the buttermilk and egg and beat the liquids with a handheld electric mixer or a whisk until creamy.

Add the flour mixture to the egg mixture. Mix the ingredients while folding the flour mixture into the liquids using a spatula or a large fork. Cover the cupcake pan with cupcake wraps. Fill each cupcake wrap with two heaped teaspoons of dough. The dough makes 12 cornbread cupcakes.

Preheat the oven to 210°C-220°C (410°F-425°F) and bake the cornbread on the middle rack for about 15-17 minutes.

To try the Homemade Buttermilk Bread click here, the Homemade Breakfast Rolls click here, and the Homemade Baguette click here.