Herbed and Peppered Buttermilk Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cracked or coarsely ground black pepper
2 eggs
1/3 cup whole milk
1/4 cup packed light brown sugar
1 cup buttermilk
1/4 cup unsalted butter, melted, cooled
1 tablespoon chopped fresh thyme
Heat oven to 400°F. Butter 8-inch square baking pan.
Whisk flour, cornmeal, baking powder, salt, baking soda and pepper in large bowl. Whisk eggs, milk and brown sugar in medium bowl until sugar is dissolved. Whisk in buttermilk, butter and thyme. Stir flour mixture into egg mixture just until well-blended.
Pour batter into baking pan, smoothing top. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and cornbread begins to pull away from sides of pan. Serve warm.
12 servings
1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cracked or coarsely ground black pepper
2 eggs
1/3 cup whole milk
1/4 cup packed light brown sugar
1 cup buttermilk
1/4 cup unsalted butter, melted, cooled
1 tablespoon chopped fresh thyme
Heat oven to 400°F. Butter 8-inch square baking pan.
Whisk flour, cornmeal, baking powder, salt, baking soda and pepper in large bowl. Whisk eggs, milk and brown sugar in medium bowl until sugar is dissolved. Whisk in buttermilk, butter and thyme. Stir flour mixture into egg mixture just until well-blended.
Pour batter into baking pan, smoothing top. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and cornbread begins to pull away from sides of pan. Serve warm.
12 servings
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