Buttery cornbread that fits all occasions! You can grab it for breakfast, quick snacks, or as a side dish to accompany your BBQ.
Ingredients
6.5 OZ / 180 G cornmeal (fine-ground)
6.5 OZ / 180 G all-purpose flour
2 TBSP granulated sugar
2 TSP baking powder
1 TSP baking soda
0.5 TSP fine salt
17.5 OZ / 500 ML buttermilk
1 EA egg (large)
Directions
Coat a 7-inch springform pan with non-stick spray. Preheat the oven to 180°C / 360°F.
Insert the butterfly whisk, then add your cornmeal, flour, sugar, baking powder, baking soda and salt to the mixing bowl. Mix for 10 seconds / speed 3.
Add buttermilk and egg to the mixing bowl. Mix again for 20 seconds / speed 3. Once mixed, empty the contents into your springform pan and bake for 30 minutes till cooked through.
