Buttermilk cornbread recipe for eight
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This skillet cornbread serves eight as a side for chili, barbecue, or soup. It is savory with just enough sugar for balance.
Ingredients
Fine yellow cornmeal
1 1/2 cups
All-purpose flour
1 cup
Granulated sugar
2 tablespoons
Baking powder
1 tablespoon
Baking soda
1/2 teaspoon
Fine salt
1 teaspoon
Buttermilk
1 1/2 cups
Large eggs
2
Unsalted butter
6 tablespoons
Honey
1 tablespoon
How to make it
- Heat oven to 425°F with a 10-inch cast-iron skillet inside. 2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. 3. Whisk buttermilk, eggs, melted butter, and honey. 4. Combine wet and dry ingredients just until smooth. 5. Pour into the hot buttered skillet and bake until golden and set, about 20 minutes.
Who this list is for
This buttermilk cornbread list is for eight side-dish servings alongside chili, barbecue, or soup. It is savory cornbread with a modest amount of sugar and honey for balance, not a dessert-style cake.
How to use this list
Check fine yellow cornmeal, flour, granulated sugar, baking powder, baking soda, fine salt, eggs, unsalted butter, and honey. Buy buttermilk if needed. Measure dry ingredients first, then mix buttermilk, eggs, melted butter, and honey separately before combining. Use a skillet as the recipe title indicates, with enough room for an eight-serving cornbread.
Common mistakes
Do not buy coarse cornmeal if your recipe calls for fine yellow cornmeal. Avoid using a sweet cornbread mix in place of the separate cornmeal, flour, leaveners, salt, sugar, and honey listed here. Keep the 6 tablespoons of butter distinct from any extra butter you may use to prepare your skillet.
What is on this list
The list includes 1 1/2 cups of fine yellow cornmeal, 1 cup of flour, 2 tablespoons of sugar, baking powder, baking soda, and fine salt. You also need 1 1/2 cups of buttermilk, two eggs, 6 tablespoons of unsalted butter, and 1 tablespoon of honey. Cross off baking staples you already have.
Before you go
This skillet cornbread serves eight as a side. Confirm the size of your skillet before shopping, and refrigerate buttermilk, eggs, and butter promptly when you get home.
FAQ
Who is "Buttermilk cornbread recipe for eight" for?
This buttermilk cornbread list is for eight side-dish servings alongside chili, barbecue, or soup. It is savory cornbread with a modest amount of sugar and honey for balance, not a dessert-style cake.
How should I use "Buttermilk cornbread recipe for eight"?
Check fine yellow cornmeal, flour, granulated sugar, baking powder, baking soda, fine salt, eggs, unsalted butter, and honey. Buy buttermilk if needed. Measure dry ingredients first, then mix buttermilk, eggs, melted butter, and honey separately before combining. Use a skillet as the recipe title indicates, with enough room for an eight-serving cornbread.
What should I skip or avoid with "Buttermilk cornbread recipe for eight"?
Do not buy coarse cornmeal if your recipe calls for fine yellow cornmeal. Avoid using a sweet cornbread mix in place of the separate cornmeal, flour, leaveners, salt, sugar, and honey listed here. Keep the 6 tablespoons of butter distinct from any extra butter you may use to prepare your skillet.
What is on the "Buttermilk cornbread recipe for eight" list?
The list includes 1 1/2 cups of fine yellow cornmeal, 1 cup of flour, 2 tablespoons of sugar, baking powder, baking soda, and fine salt. You also need 1 1/2 cups of buttermilk, two eggs, 6 tablespoons of unsalted butter, and 1 tablespoon of honey. Cross off baking staples you already have.
What should I do before I go?
This skillet cornbread serves eight as a side. Confirm the size of your skillet before shopping, and refrigerate buttermilk, eggs, and butter promptly when you get home.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.