Sweet Buttermilk Cornbread

terriguess.com

Linda Caton-Sampson

2½ cups (420 grams) Homemade Cornbread Mix recipe by Wicked Good Kitchen™, prepared with baking soda but omitting oil*

½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted

2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten

1 cup (240 ml) organic buttermilk*

Shortening to prepare pan, such as organic palm shortening by Spectrum®

subheading: Special Equipment:

8-inch square, 2-inch high cake pan, preferably nonstick

* Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator. note: Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.

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