Try this Buttermilk Fermented Cornbread recipe, or contribute your own.
Suggest a better descriptionButtermilk Fermented Cornbread
Easy gluten free buttermilk fermented cornbread with your choice of fixings.
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5 from 2 reviews
Cornbread is rich, moist, tangy, gritty and deliciously corn-y. It is great beside a bowl of chili, topped with cheese or served up for breakfast. This cornbread is soaked and fermented for improved flavour, texture and digestibility. See the section above for more information.
Prep Time: 10 minutes Cook Time: 20 minutes Yield: Serves 8 1x Category: Bread Method: Fermented Cuisine: Southern
Ingredients
Scale
1 3/4 cup cornmeal
2 cups buttermilk (see notes other for options)
1 tsp baking powder
1 tsp baking soda
2 eggs
1 tsp salt
1 tbsp oil (to grease your pan)
Added fixings (see section above for some ideas)
Instructions
Mix the cornmeal and buttermilk in a glass bowl and allow to soak for at least a half an hour or up to 24 hours.
Stir in all of the remaining ingredients.
Pour into a well oiled pan and bake at 450 F for 20-25 min. It should be cooked through and starting to brown on the edges.
Notes
Though buttermilk is traditional in cornbread, feel free to substitute with milk kefir or yogurt.
I bake my cornbread in a traditional 9? cast-iron skillet
, but you could also use a glass baking dish
or a muffin tin
. Just reduce the baking time to 15 minutes if you’re making cornbread muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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