My Buttermilk Cornbread recipe is a classic, comforting dish that can be enjoyed in many ways. Whether you’re pairing it with chili on a cold night, enjoying a slice with your morning coffee, or using it as aside dishat a family gathering, cornbread has a special place in the hearts and kitchens of many. Thiseasy buttermilk cornbread recipeoffers aperfect balancebetween sweet and savory, making it a versatile addition to any meal.
Why You’ll Love ThisEasy Buttermilk Cornbread Recipe
Thisclassic cornbread recipeproduces asweet cornbreadthat you’re going to really enjoy. It requires just a handful of ingredients to yield a supermoist cornbreadwith agolden brown,crispy crust. Its simplicity, combined with the perfect texture and flavor, makes it thebest cornbread recipe. Trust me. It’s so yummy!
What is Buttermilk Cornbread?
Buttermilk cornbread is a type ofsouthern-style cornbreadthat uses buttermilk instead ofregular milk, resulting in a really moist texture. This is agreat recipeis theperfect sidethat uses simple, wholesome ingredients likeyellow cornmeal, all-purpose flour, and, you guessed it, buttermilk.Homemade buttermilk cornbreadis one of myfavorite things. You don’t want to eat just alittle bit, you want to eat the whole pan!
How to Make Buttermilk Cornbread
Making this buttermilk cornbread recipe starts with mixing the wet anddry ingredientsseparately to ensure an even distribution of thebaking powderand baking soda, which helps the cornbread rise. After combining the two, the batter is poured into a greasedbaking dishand baked untilgolden brown. As a reminder, I always include a printable recipe card toward the bottom of the post that will contain a thorough list of ingredients with instructions for making this recipe.
Here’s what you’ll need to get started:
Ingredients
- ⅓ cup sugar
- ½ cupvegetable oil
- 2 eggs, beaten
- 1 ⅓ cups all-purpose flour
- 2 ½ teaspoonsbaking powder
- ½ teaspoon baking soda
- ¾ cup cornmeal
- 1 cup buttermilk
Step-by-Step Instructions
Step One:Preheat your oven to 400 degrees. Prepare a 9×9 inch pan by spraying it with non-stick cooking spray. This step ensures that your cornbread will release easily from the pan after baking.
Step Two:In alarge bowl, whisk together the sugar,vegetable oil, and beaten eggs just until combined. It’s important to use ingredients atroom temperatureto ensure a smooth batter.
Step Three:Sift together the all-purpose flour,baking powder, baking soda, and cornmeal into amedium bowl. This helps to aerate thedry ingredients, contributing to a lighter texture in the finished cornbread.
Step Four:Gradually add about ⅓ of thedry ingredientsto thewet ingredients, alternating with ⅓ of the buttermilk. Stir until just blended. Avoid overmixing to ensure your cornbread remains tender.
Step Five:Pour the batter into the greased baking pan. Bake for 25 to 30 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Substitutions and Variations
- If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon oflemon juiceor vinegar to a cup ofregular milkand letting it sit for a few minutes.
- For asweeter cornbread, increase the sugar to ½ cup. Alternatively, for a less sweet, more traditionalsouthern cornbread, you can reduce or omit the sugar.
- Add-ins like leftover holiday turkey, ham, or even jalapeños can be mixed into the batter for a savory twist.
- For a gluten-free version, substitute the all-purpose flourwith a gluten-free flour blend designed for baking.
Best Tips
- Room TemperatureIngredients:Ensure your eggs and buttermilk are atroom temperaturebefore starting. This helps the ingredients mix more evenly, resulting in a better texture.
- Don’t Overmix:Mix the batter just until thedry ingredientsare moistened. Overmixing can lead to tough cornbread.
- Check for Doneness:Cornbread is done when the top isgolden brownand a toothpick inserted into the center comes out clean. If it’s browning too quickly, cover it withaluminum foil.
- Serve Warm:Cornbread is best enjoyed warm, with apat of butterand adrizzle of honeyfor added flavor.
Storage Instructions
To keep your cornbread moist and fresh, store it in anairtight containeratroom temperaturefor up to 2 days. For longer storage, wrap it inplastic wrapand thenaluminum foiland freeze for up to 3 months. Thaw overnight atroom temperaturebefore serving.
Frequently Asked Questions
- Can I usecorn flourinstead of cornmeal?Corn flouris finer than cornmeal and can be used for a different texture. However, cornmeal is preferred for traditional cornbread.
- How can I make my cornbread more moist?Using buttermilk andvegetable oil, as in this recipe, helps to create amoist cornbread. Avoid overbaking, as this can dry out the bread.
- Canleftover cornbreadbe used for anything else?Absolutely!Leftover cornbreadmakes great croutons,cornbread dressing, or can simply be enjoyed reheated with apat of butter.
Thiseasy buttermilk cornbread recipeis a greatside dish, offering aperfect balanceof sweetness and savory flavor. This is truly myfavorite cornbread recipe, and the one that I turn to over and over. In my book, there’s nothing better than apan of cornbreadwith somemelted butteroozing on top. It makes me want to cook a big pot of soup and have apiece of cornbreadright now. Who’s with me?
More Delicious Recipes
- Crock Pot 15-Bean Soup
- Navy Bean and Ham Soup
- Chicken Cobbler
- Ground Pork Chili
Yield: 9 large servings or more smaller
A quick and easy buttermilk cornbread recipe that you'll make over and over again!
Ingredients
- ⅓ cup sugar
- ½ cup vegetable oil
- 2 eggs, beaten
- 1 ⅓ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup cornmeal
- 1 cup buttermilk
Instructions
- Preheat oven to 400 degrees. Spray a 9x9 inch pan with non-stick cooking spray.
- Whisk together the sugar, oil and eggs just until combined. Sift together the flour, baking powder, baking soda and cornmeal.
- Add about ⅓ of the dry ingredients and about ⅓ of the buttermilk to the sugar, oil and egg mixture and stir, continue until all is blended together.
- Pour into the greased baking pan and bake for 25 to 30 minutes or until top the is lightly browned.
