This slightly sweet cornbread has a tender crumb thanks to the buttermilk. This Southern staple is best served with soups, stews or salads. Bake it just before your guests arrive so they can savor the aromas and enjoy the cornbread while it’s hot.
YIELD: 1 LOAF • COOK TIME: 45 MINUTES
2 cups (341 g) cornmeal (white or yellow)
1 cup (125 g) all-purpose flour
1 cup (192 g) sugar
1 tsp baking soda
1 tsp salt
2 cups (473 ml) buttermilk
3 tbsp (44 ml) vegetable oil
Configure your grill for indirect cooking and heat to 350°F (177°C).
Combine the dry ingredients; then add the buttermilk and oil. Mix until integrated. Pour the mixture into a greased 9 x 5-inch (23 x 13-cm) loaf pan.
Place the loaf pan on the cool side of the grill, away from the hot charcoal. Place the lid on the grill and bake for 45 minutes, until golden.