Buttermilk Cornbread

Ingredients

• 120g flour
• 120g cornmeal
• 1 tsp baking powder
• 1/2 tsp cream of tartar
• 1/4 cup sugar
• Pinch of salt to taste
• 1/3 cup neutral oil (e.g. canola)
• 1 egg
• 1 1/4 cup buttermilk (see note 2 for substitution)

Steps

1. Set oven to 350°F.
2. Whisk together dry ingredients (flour, cornmeal, baking powder, cream of tartar, sugar, and salt) in a large bowl.
3. Whisk together wet ingredients (oil, egg, and buttermilk) in a medium bowl.
4. Use a baking spatula to fold wet mixture into dry mixture until just combined (see note 1).
5. Line a 9x9 inch baking dish with parchment paper with and pour the batter into the lined dish, using the baking spatula to scrape out and smooth the batter.
6. Place dish into the oven and bake for 30 minutes or until cooked.
7. Remove cornbread from the dish, cut, and enjoy!

Notes

1. Don’t overmix! There should still be a few small clumps in the batter after finishing mixing. The batter should be slightly runny.

2. If you don’t have buttermilk you can instead just use 1 cup milk and substitute the baking powder and cream of tartar for a tsp. of baking soda.