Easy Buttermilk Cornbread

Tender, moist buttermilk cornbread that’s super easy to make. Comes out perfect every time. Instructions include tips for baking at high altitude.

1 cup Bob’s Red Mill medium coarse cornmeal (remove 1 tablespoon for High Altitude Baking – HAB – ~6500 ft)
1 cup (4.5 ounces) all-purpose flour (remove 1 tablespoon for HAB)
½ teaspoon baking soda (use ¼ teaspoon for HAB)
¾ teaspoon kosher salt (or ½ teaspoon table salt)
½ cup unsalted butter, melted, plus more for the loaf pan
½ cup white granulated sugar
2 large eggs
1 cup buttermilk (add 1 tablespoon for HAB)

View the full recipe at The Wimpy Vegetarian →