Buttermilk Cornbread
Buttermilk Cornbread is the perfect side dish for any meal, offering a delightful balance of sweetness and savory goodness. This recipe ensures a tender, moist, and slightly sweet cornbread that bakes up perfectly every time. Whether you’re serving it with chili, barbecue, or a holiday feast, this buttermilk cornbread will be a hit with everyone at the table.
The rich flavor of buttermilk combined with a mix of granulated and brown sugars brings a subtle sweetness that enhances the classic cornmeal texture. A touch of butter adds a moist, cake-like crumb, making each bite soft yet satisfying. This Buttermilk Cornbread is easy to make and even easier to enjoy!
Key Ingredients for Buttermilk Cornbread
- Cornmeal – The star ingredient that gives cornbread its distinct texture and flavor.
- Buttermilk – Adds richness and moisture, creating a tender crumb with a subtle tang.
- Butter – Ensures a moist, cake-like texture and enhances the overall flavor.
- Granulated and Brown Sugar – A mix of sugars provides just the right amount of sweetness.
- Eggs – Help bind the ingredients together and contribute to the bread’s structure.
- All-Purpose Flour – Balances the cornmeal, giving the cornbread a soft and tender texture.
Steps to Make This Buttermilk Cornbread
Begin by preheating your oven to 375°F and greasing an 8-inch square baking pan. Melt the butter and stir it together with the granulated and brown sugars in a mixing bowl until well combined. Add in the eggs and mix thoroughly to create a smooth, cohesive batter.
In a separate bowl, combine the buttermilk with baking soda, then gently stir this mixture into the sugar and butter blend. Incorporate the cornmeal, flour, and salt, mixing until just combined. Be careful not to over-mix; the batter should have a slightly lumpy texture.
Pour the batter into your prepared pan and bake for 22-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cornbread cool slightly before slicing and serving.
Tips and Variations for Perfect Cornbread
For a different twist, try making Buttermilk Cornbread Muffins by filling muffin tins 2/3 full and baking at 400°F for 15-20 minutes. They freeze wonderfully and reheat quickly for a convenient snack.
For a rustic, crispy crust, use a cast iron skillet instead of a baking pan. Follow the same instructions, but pour the batter into a preheated, greased skillet before baking.
Remember, the cornmeal is essential for this recipe’s unique texture and flavor. Avoid substituting it with corn flour or polenta, as they won’t provide the same result.
How to Store Leftover Cornbread
Store any leftover cornbread in an airtight container at room temperature. While it can last up to a week, it’s best enjoyed the day it’s baked, as it tends to dry out over time. For longer storage, freeze the cornbread in an airtight, freezer-safe bag or container for up to three months. When ready to eat, thaw it overnight in the refrigerator and gently rewarm in the microwave before serving.
Enjoy this Buttermilk Cornbread fresh from the oven, and pair it with your favorite dishes for a comforting, homemade touch!
Buttermilk Cornbread
Ingredients
- – 1/4 cup granulated sugar
- – 1/4 cup light brown sugar
- – 1/2 tsp baking soda
- – 1 cup cornmeal
- – 1 cup buttermilk*
- – 2 eggs
- – 1/2 cup butter
- – 1/2 tsp salt
- – 1 cup all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- Melt the butter and pour it into a mixing bowl. Blend in both the granulated and brown sugars until thoroughly combined. Add the eggs, mixing until well incorporated.
- In a separate bowl, mix the buttermilk with baking soda, then stir this mixture into the butter and sugar blend.
- Gradually add the cornmeal, flour, and salt to the wet ingredients, stirring until just combined. Ensure the batter remains slightly lumpy to avoid over-mixing.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- *Buttermilk Substitution:* If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with milk until it reaches the 1-cup mark.
- *Storing:* Store leftover cornbread in an airtight container at room temperature for up to one week. The texture is best enjoyed on the day it is baked.
- *Freezing Instructions:* Cornbread can be frozen in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat gently in the microwave before serving.