Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 to 10 servings
Ingredients: 375 ml (1 ½ cups) fine cornmeal (no. 240); 375 ml (1 ½ cups) unbleached all-purpose flour; 45 ml (3 tbsp) sugar; 10 ml (2 tsp) baking powder; 5 ml (1 tsp) baking soda; 5 ml (1 tsp) salt; 430 ml (1 ¾ cups) buttermilk; 3 eggs, lightly beaten; 60 ml (¼ cup) unsalted butter, melted

Note from Ricardo

Be aware that when buying a litre of buttermilk, the leftover can be frozen for your next recipe.

If you can’t find buttermilk, replace it with milk combined with 5 ml (1 tsp) of white vinegar per of 250 ml (1 cup).

Cornbread

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Note from Ricardo

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