Buttermilk Rye Cornbread Recipe

Name: Cotton & Ryes Buttermilk Rye Cornbread Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cups rye flour; 1 cups cornmeal; 1 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 1 tsp salt; 1.5 cups buttermilk; 2 to taste large eggs; 0.5 cups melted butter; 2 tbs fresh rosemary, chopped

Inspired by Cotton & Rye

Time50m

Serves8

rosemary, burnt honey butter

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Ingredients

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For the Buttermilk Rye Cornbread

1 cups rye flour

1 cups Cornmeal

1 cups 00 bread flour

1 tsp Baking powder

1/2 tsp baking soda

1 tsp Celtic sea salt

1 1/2 cups Buttermilk

2 to taste Large eggs

1/2 cups melted butter

2 tbs Fresh rosemary, chopped

Method

Directions for Buttermilk Rye Cornbread

Preheat the Oven

Preheat your oven to 400°F (200°C) and grease a 9x9 inch baking dish.

Mix Dry Ingredients

In a large bowl, whisk together rye flour, cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, combine buttermilk, eggs, and melted butter. Mix until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and fold in until just combined. Do not overmix.

Add Rosemary

Fold in the chopped rosemary gently.

Bake

Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare Burnt Honey Butter

While the cornbread is baking, prepare the burnt honey butter by slowly heating honey in a pan until it darkens and begins to bubble. Remove from heat and mix in softened butter until well combined.

Serve

Once the cornbread is done, let it cool for a few minutes before slicing. Serve warm with the burnt honey butter.