the Breville Test Kitchen
Buttermilk Cornbread
the Q™
45 mins total time
15 mins active time
Easy
Serves 8
Ingredients
Measurements:
1⅓ cups (320 g) popcorn kernels
2 tsp baking powder
½ tsp baking soda
2 cups (480 ml) buttermilk
⅔ cup (100 g) all-purpose flour
1 tsp flaky sea salt
2 large eggs
60 g unsalted buttermelted
Softened salted butterto serve
Instructions
- 1
Preheat the oven to 200°C. Grease and line the base and sides of a 20cm square, 4cm deep cake pan with parchment paper.
- 2
Put the popcorn in the blender and secure the lid. MILL for 1½-2 minutes until finely ground.
- 3
Add the baking powder, baking soda, buttermilk, flour, salt, eggs and melted butter to the blender and secure the lid.
- 4
STIR for 30 seconds, scrape down the side and STIR for a further 15 seconds until just combined. Pour the mixture into the prepared pan.
- 5
Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
- 6
Let cool for 5 minutes in the pan, then turn onto a wire rack.
- 7
Serve warm with softened butter or with your favorite soups or stews.