Buttermilk Cornbread
When I think of comforting southern food, many dishes come to mind and cornbread is always one of them. I always forget how much I enjoy it until I am at my favorite barbecue or fried chicken joint and choose it as my side dish. Well turns out, making it at home is even more satisfying because you can eat it hot, right out of the oven with some butter smothered on as it melts into every bite. Making your own cornbread at home is a simple task. Most corn meal boxes even come with their own recipe for cornbread on the label. I love this recipe because it’s a simple cornbread recipe that incorporates honey and buttermilk which helps keep the center of this bread moist. It’s fun to get creative with some add-ins and I thought cilantro and lime would be a great combo for some extra flavor and fun.
Ingredients:
1 stick of butter, melted
½ cup white sugar
¼ cup honey
2 eggs
1 cup buttermilk
1 cup flour
1 cup cornmeal
½ tsp salt
½ tsp of baking soda
Zest of 1 lime
1 handful of freshly chopped cilantro
Instructions:
Preheat oven to 375.
In a medium mixing bowl, whisk together: flour, cornmeal, salt, and baking soda, then set aside.
Place butter in a large mixing bowl then melt (or add melted butter to the bow). Add sugar and honey, then whisk until combined.
Whisk in one egg at a time until mixture is smooth, then add buttermilk and mix to combine.
Start to slowly add the dry ingredients to the wet mixture. Use a spatula to combine until most of the lumps are out. Fold in the lime zest and cilantro. Set aside.
Grease an 8x8 baking dish, then add the batter to the dish.
Bake for 25-35 minutes, or until the top is golden brown and the center comes out clean when testing it with a toothpick. If it isn’t fully cooked, but also browning on the top, add foil for the remaining minutes of baking.
Remove from the oven and serve warm with butter.
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