This recipe came out of necessity. After making buttermilk pancakes last weekend, I found myself with a few cups of leftover buttermilk in my fridge. I had no idea what to do with it.
We already had s’mores bars in the house, so I didn’t need another dessert, and I wasn’t sure what else to prepare.
Since we were having Italian Sausage soup for dinner, I decided a tasty quick bread would be perfect.
Don’t let the name Buttermilk Cornbread fool you, however. This is not your typical sweet cornbread. Rather, it has a very mild flavor with a moist, chewy texture, and is the perfect addition to any meal.
What do you do with leftover buttermilk? Let me know below; I am always looking for new ideas!
Yield: 12 slices
Time: 10 minutes prep; 45 minutes bake – 60 minutes total
- 1 1/2 cups flour – spoon flour into measuring cup and level with a knife
- 1/2 cup cornmeal
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 tbls. butter, melted
- 2 tbls. honey
- 1 1/2 cups buttermilk
- 1 egg
- cooking spray
- Preheat oven to 350 degrees.
- In a medium bowl whisk together flour through salt.
- In a separate bowl whisk together melted butter through egg.
- Make a hole in the center of the flour and pour in wet ingredients.
- Gently mix together until wet and dry ingredients are just combined.
- Transfer batter to a 8×4 or 9×5 glass bread pan sprayed with cooking spray.
- Bake in oven for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Place foil over the top of the bread if it darkens too quickly.
- Remove bread from over. Let rest for ten minutes. Remove from pan and let cool completely on a wire rack.