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.