Buttermilk Cornbread
Makes / serves: 9 squares
Draft recipe
Method
- Heat oven to 180°C fan, grease and line a 20cm square tin.
- Mix dry ingredients.
- Whisk eggs, buttermilk and cooled melted butter; fold into dry ingredients without overmixing.
- Bake 25–30 minutes until golden and a skewer comes out clean.
- Rest 10 minutes, cut and serve with smoked honey butter.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Smoked Honey Butter
About 120g. Use the amount specified in the main recipe.
- 100g softened salted butter.
- 20g honey.
- 1/4 tsp smoked paprika.
- Beat butter and honey until light, fold in smoked paprika.
- Serve softened with warm cornbread.