Soft Buttermilk Cornbread with Cheese and Anise
This wonderfully tender cornbread is enriched with tangy buttermilk and melted cheese, lightly scented with anise seeds for a subtle aromatic note. Quick to mix in a single blender and bowl, it bakes into a golden, fluffy loaf ideal for breakfast, snack time, or alongside a warming soup.
🛒 Ingredients
15 servings
- 3 eggs
- 3 cups buttermilk
- 1 cup vegetable oil
- 1 cup grated cheese (gruyère or cheddar)
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 pinch of salt
- Anise seeds to taste
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Directions
- 1
Preheat oven to 350 °F (180 °C). In a blender, combine eggs, buttermilk, oil, grated cheese, and sugar. Blend until completely smooth.
- 2
Set the liquid mixture aside.
- 3
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and anise seeds.
- 4
Pour the blended mixture over the dry ingredients and stir vigorously until a smooth, lump-free batter forms.
- 5
Grease and flour a rectangular baking pan, then pour in the batter, spreading it evenly.
- 6
Bake at medium heat (180 °C/350 °F) for approximately 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
💡 Chef's Tip
For extra fluffiness, let the batter rest 10 minutes before baking. No buttermilk? Mix 1 cup of plain yogurt with 2 cups of regular milk. A teaspoon of lemon zest adds a bright, fresh note.
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