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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Simply sweet and easy to make, this buttermilk cornbread pairs perfectly with pulled pork, elevating every meal to a new level of deliciousness! This recipe has been adapted from Bethany over at Allrecipes, it was her Grandmother’s and I am thrilled that she was willing to share it with all of us.
I always make a double portion (at a minimum), and if you have any leftovers, it freezes nicely. For this recipe, I used my Deluxe Stand Mixer and Stone Rectangular Baker With Tray:
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Stone Rectangular Baker With Tray
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Let’s jump right in!
Ingredients
- ½ cup butter
- ⅔ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
Preheat the oven to 375°F/190°C
Combine melted butter and sugar, then add in eggs until fully incorporated.
Combine buttermilk and baking soda then add to egg mixture. Whisk together the cornmeal, flour and salt, then add to egg mixture.
Bake for 30-40 minutes, or until Cake Tester or a toothpick inserted in the center comes out clean.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Buttermilk Cornbread (Video)
Equipment
Ingredients
Ingredients
- ½ cup butter
- ⅔ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
Instructions
- Preheat the oven to 375°F/190°C.
- Combine melted butter and sugar, then add in eggs until fully incorporated.½ cup butter, ⅔ cup white sugar, 2 large eggs
- Combine buttermilk and baking soda then add to egg mixture. Whisk together the cornmeal, flour and salt, then add to egg mixture.1 cup buttermilk, ½ teaspoon baking soda, 1 cup cornmeal, 1 cup all-purpose flour, ¼ teaspoon salt
- Bake for 30-40 minutes, or until Cake Tester or a toothpick inserted in the center comes out clean.
Notes
It can also be stored in the refrigerator, or in the freezer for up to three months.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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