Rutherford Grill Cornbread Recipe
Cornbread is a popular dish in the South. It’s great as a side or snack. The Rutherford Grill Cornbread Recipe makes cornbread even better with its soft and tasty flavor.
Equipment
- Mixing bowls
- Whisk
- 9x9-inch baking pan
- Measuring spoons and cups
- Knife for butter
- Spatula
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x9-inch pan and combine cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, buttermilk, milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry mixture and stir gently until combined.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes until golden and a toothpick inserted comes out clean. Allow it to cool slightly before serving.
Notes
- Use fresh buttermilk for the best texture.
- Don’t overmix the batter; it should be a little lumpy.
- Let the cornbread cool before cutting it for neat slices.