{"id":139,"date":"2011-08-20T21:59:00","date_gmt":"2011-08-20T09:59:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=139"},"modified":"2025-01-12T09:40:36","modified_gmt":"2025-01-11T20:40:36","slug":"buttermilk-cornbread","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/buttermilk-cornbread\/","title":{"rendered":"Buttermilk Cornbread"},"content":{"rendered":"\n<p>This Buttermilk Cornbread is a rustic classic, baked to golden perfection in a cast-iron frying pan. With a rich, tender crumb and a slightly crisp edge from the hot pan, it\u2019s a versatile side dish that pairs beautifully with soups, stews, or chilli.<\/p>\n\n\n\n<p>Simple to make and full of wholesome flavour, this cornbread is best served warm, cut into wedges or squares. A timeless recipe that brings warmth and tradition to any table!<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tablespoon oil<\/li>\n\n\n\n<li>2\u00bd cups cornmeal<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>1\u00bd teaspoons salt<\/li>\n\n\n\n<li>2 teaspoons baking powder<\/li>\n\n\n\n<li>\u00bd teaspoon baking soda<\/li>\n\n\n\n<li>1 cup buttermilk<\/li>\n\n\n\n<li>1 cup milk (I use low-fat milk)<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>2 tablespoons melted butter<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 200\u00b0C.<\/li>\n\n\n\n<li>Add oil to a 25cm seasoned iron frying pan; place in the oven.<\/li>\n\n\n\n<li>Mix the cornmeal, flour, salt, baking powder and soda.<\/li>\n\n\n\n<li>In another bowl, whisk buttermilk and milk with eggs and melted butter.<\/li>\n\n\n\n<li>Gradually fold the milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.<\/li>\n\n\n\n<li>Carefully remove the hot frying pan from the oven. Swirl slightly so the hot oil coats the sides of the pan.<\/li>\n\n\n\n<li>Pour batter into pan and return to oven. Redeuce temperature to 175\u00b0C.<\/li>\n\n\n\n<li>Bake for 35-45 minutes, or until cornbread is lightly browned and pulls away from the sides of the pan.<\/li>\n<\/ol>\n\n\n\n<p>Serve cut into wedges or squares.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Buttermilk Cornbread is a rustic classic, baked to golden perfection in a cast-iron frying pan. With a rich, tender crumb and a slightly crisp edge from the hot pan, it\u2019s a versatile side dish that pairs beautifully with soups, stews, or chilli. Simple to make and full of wholesome flavour, this cornbread is best [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm7.staticflickr.com\/6189\/6061307293_0b62345f21.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[20],"tags":[89,84,86,104,103,88,83,85,96],"class_list":["post-139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-baking-powder","tag-baking-soda","tag-butter","tag-buttermilk","tag-cornmeal","tag-egg","tag-flour","tag-milk","tag-oil"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6189\/6061307293_0b62345f21.jpg?fit=500%2C338","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":146,"url":"https:\/\/shadowfoot.com\/recipe\/each-avocado-cornbread-muffins\/","url_meta":{"origin":139,"position":0},"title":"Easy Avocado Cornbread Muffins","author":"Brian","date":"22 April 2012","format":false,"excerpt":"These Easy Avocado Muffins are a creative and delicious way to use surplus avocados. With a soft, moist texture and a hint of sweetness, they\u2019re simple to make and perfect for snacks or light breakfasts. Blending the creaminess of ripe avocado with the wholesome flavour of cornmeal, these muffins bake\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7211\/7100405551_b62c0c5700.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":174,"url":"https:\/\/shadowfoot.com\/recipe\/sultana-loaf\/","url_meta":{"origin":139,"position":1},"title":"Sultana Loaf","author":"Brian","date":"13 January 2014","format":false,"excerpt":"This Sultana Loaf is from an older edition of my mother\u2019s cookbook, one she used before 1970. Its simple ingredients and straightforward steps reflect a traditional approach to baking. While the recipe required some adjustments during preparation, it remains a nostalgic nod to old-fashioned home baking. The loaf combines the\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm3.staticflickr.com\/2894\/11921992485_959bc269af.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":150,"url":"https:\/\/shadowfoot.com\/recipe\/pistachio-cake\/","url_meta":{"origin":139,"position":2},"title":"Pistachio Cake","author":"Brian","date":"31 July 2012","format":false,"excerpt":"This Pistachio Cake is delicately flavoured with cardamom and vanilla, creating a tender, aromatic crumb that pairs beautifully with the rich nuttiness of finely ground pistachios. It\u2019s quick to prepare and can be baked in a ring tin or flat pan, making it versatile for any occasion. Serve it warm\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":176,"url":"https:\/\/shadowfoot.com\/recipe\/easy-cheese-scones\/","url_meta":{"origin":139,"position":3},"title":"Easy Cheese Scones","author":"Brian","date":"26 January 2014","format":false,"excerpt":"The unusual thing about these scones is cheese is used instead of butter to provide the fat content.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":85,"url":"https:\/\/shadowfoot.com\/recipe\/mocha-cupcakes\/","url_meta":{"origin":139,"position":4},"title":"Mocha Cupcakes","author":"Brian","date":"15 October 2016","format":false,"excerpt":"A Coffee and Chocolate Lover's Dream. Indulge in the rich, bold flavours of coffee and chocolate with these Mocha Cupcakes. Moist and decadent, they\u2019re perfect. The recipe combines strong coffee with cocoa to create a smooth chocolate base. Cupcake Ingredients 2 cups hot strong coffee 1 cup cocoa powder 2\u00be\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":164,"url":"https:\/\/shadowfoot.com\/recipe\/whole-orange-cake\/","url_meta":{"origin":139,"position":5},"title":"Whole Orange Cake","author":"Brian","date":"30 March 2013","format":false,"excerpt":"This is the first cake I saw that uses an entire orange. Most use only the zest and maybe some juice. It comes from my friend Colin Hopcroft. I overcooked this the first time I made it (see photo). The original recipe said to bake it in a ring tin\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8392\/8602853848_c101ac747a.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":2,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"predecessor-version":[{"id":386,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/139\/revisions\/386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/374"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}