Denver-Famous Buttermilk Cornbread

Ingredients

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 cup white sugar

  • 1/2 teaspoon salt

  • 1/2 cup butter  

  • 2 eggs

  • 1 cup buttermilk 

  • 1/2 teaspoon baking soda 

  • 1 cup cornmeal 

Kitchen

  1. Preheat oven to 375 degrees

  2. Combine buttermilk with baking soda, stir, and let sit (10 mins)

  3. Melt butter in a large skillet or bowl. Remove from heat and let cool (10 mins)

  4. Grease a 10-inch skillet with butter

  5. Combine butter and sugar in a mixing bowl. Quickly add eggs and beat until well blended

  6. Stir in cornmeal, flour, and salt until everything is well blended 

  7. Pour batter into the prepared pan

  8. Bake uncovered in the preheated oven for 30 to 40 minutes

High Altitude

  • At higher elevations, quicker evaporation and more active leavening can cause the batter to rise faster and dry out quicker

  • Try increasing the temperature to 390–400°F, depending on your elevation, to help the bread set more evenly

  • Add an extra tablespoon of buttermilk to help retain moisture and keep the cornbread softer as it bakes