Paul's Cornbread
A buttermilk cornbread baked from scratch.
Contributed by Paul
Bread, Side DishAmericanTotal 30 minYield 2 servingsScaled Quarter — ¼×
Bread, Side DishAmericanTotal 30 minYield 2 ⅔ servingsScaled Third — ⅓×
Bread, Side DishAmericanTotal 30 minYield 4 servingsScaled Half — ½×
Bread, Side DishAmericanTotal 30 minYield 8 servingsScaled Original — 1×
Bread, Side DishAmericanTotal 30 minYield 16 servingsScaled Double — 2×
Bread, Side DishAmericanTotal 30 minYield 24 servingsScaled Triple — 3×
Bread, Side DishAmericanTotal 30 minYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Ingredients
Tap one to check it off
Instructions
- Put 10" Cast Iron skillet into the oven.
- Preheat oven & pan to 425 degrees (220°C).
- Mix dry ingredients.
- Mix wet ingredients.
- Pour wet into dry and mix well, but it will still be lumpy.
- Remove pan from oven and melt the last tbsp of butter in the pan coating the bottom and sides.
- Pour batter into hot pan.
- Cook for 25 minutes.
- Turn out to a cutting board and let cool for 5-10 minutes before slicing.
Notes
Portugal notes: Use 48 grams of buttermilk powder in the dry ingredients. Use 370grams of milk instead of water. Add 1 tbsp ( grams) of lemon juice or butter Oven to 200C. Cook 30 mins, cover loosely with foil if it browns early. Metric conversions: Butter: 99g total 85g melted (6 tbsp) 14g for baking dish (1 tbsp) Cornmeal: 150g All-purpose flour: 90g Sugar: 38g Baking powder: 7g Baking soda: 3g Salt: 1.5g Eggs: 100g (2 large eggs, without shell) Buttermilk: 368g. (milk + 48g powder)