Buttermilk Cornbread (Bob's Red Mill) by Barbara

I was intrigued when I saw this recipe on the the back of Bob's Red Mill Coarse Cornmeal because it calls for soaking the cornmeal before making the batter and I've never done that before.  

This cornbread is a very moist but not too sweet and it has good structure (i.e. it doesn't fall apart). Plus it tastes good the next day, not just hot out of the oven.  

We really like it. Made it a couple of times now. You do need to use the coarse cornmeal for it.  I made the recipe with regular cornbread and it was too fluffy.  

— Barbara

Buttermilk Cornbread

(from the package of Bob's Red Mill Coarse Cornmeal)

Makes an 8x8 inch pan of 12 squares

1 cup cornmeal

1 1/3 cup whole buttermilk

1 cup all purpose flour

1/2 t. salt

1/2 t. baking soda

2 t. baking powder

1/4 cup sugar

2 eggs

1/4 cup butter, melted and cooled

You will need two bowls.  

In a large bowl, add the cornmeal and stir in the buttermilk until smooth. 

Set aside for 10 minutes to hydrate the cornmeal.

Meanwhile, get all the other ingredients and the oven ready for assembly.  

Preheat the oven to 375 degrees.

Spray an 8x8 inch pan with baking spray. 

Melt the butter and set aside to cool. 

Also, in a another cup, whisk the eggs together.

In a separate bowl, stir together the flour, salt, baking soda, baking powder and sugar.  

When the soaking time is up, add the melted butter to the cornmeal buttermilk mix and stir together.

Add the eggs and mix.  

Place the dry ingredients on top, then fold together until smooth and no flour pockets remain. Do not overmix.  

Turn the batter into the prepared pan, and spread it out evenly into the corners.

Bake for 25 minutes.

Take out the oven and let sit in the pan for 15 minutes.  

After 15 minutes, turn the bread out on to a cutting board, and slice into 12 squares.

Store leftovers in a tightly sealed container or bag.  

B

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