best buttermilk cornbread recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best best buttermilk cornbread recipe

I am so excited to share with you my favorite buttermilk cornbread recipe. This classic Southern dish is a staple in our household, and I’ve perfected it over the years to make it a crowd-pleaser.

My kids love helping me mix the batter, and my husband can’t resist the aroma wafting from the oven when it’s fresh out of the pan. The best part?

It’s incredibly easy to make, and you can customize it to suit your taste by adding different ingredients like jalapenos or cheddar cheese. Our family gatherings just aren’t the same without this cornbread recipe – it’s always a hit with both kids and adults alike.

In fact, I’ve even started serving it at casual dinner parties, and it never fails to impress my guests. The key to making great cornbread is using high-quality ingredients and paying attention to the ratio of liquid to dry ingredients.

Too much liquid can result in a soggy, unpleasant texture, so be sure to measure carefully. I also like to use a cast-iron skillet for baking, as it distributes heat evenly and adds a nice crust to the bread.

Best Buttermilk Cornbread

4.6 from 1025 votes

This classic buttermilk cornbread is moist, tender, and slightly tangy. It has a golden crust and a soft crumb that pairs perfectly with chili or soups.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place a 9-inch cast iron skillet or baking pan in the oven to heat while you prepare the batter.
3In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4Make a well in the center of the dry ingredients.
5In a separate small bowl, whisk together the buttermilk, vegetable oil, and eggs until well combined.
6Pour the wet mixture into the well of the dry ingredients.
7Stir the batter gently with a spatula until just combined.
8Do not overmix; a few lumps are fine.
9The batter should be thick but pourable.
10Carefully remove the hot skillet or pan from the oven.
11Pour the batter into the hot pan.
12It should sizzle slightly on contact, which helps create a crisp crust.
13Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
14The edges will pull away from the pan slightly.
15Let the cornbread cool in the pan for 5 minutes before slicing and serving.
16Serve warm with butter or honey if desired.

🔧Equipment

9-inch cast iron skillet or square baking pan
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 35mg🧂Sodium: 380mg🌾Total Carbs: 29g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 5g

📝Notes

For a less sweet cornbread, reduce sugar to 2 tablespoons. For extra moisture, add 1/2 cup of corn kernels or shredded cheddar cheese. Store leftovers in an airtight container at room temperature for up to 2 days.

Watch Video Of How Best Buttermilk Cornbread Works

This buttermilk cornbread recipe is my go to for any occasion because it is simple, reliable, and always gets compliments. I make it for Thanksgiving dinner, summer barbecues, and even breakfast with a drizzle of honey.

The leftovers store well in the fridge for a few days, and you can reheat slices in the toaster or microwave for a quick snack. For serving, I like to cut it into squares and serve warm with butter and a sprinkle of flaky salt.

It also works great as a base for cornbread dressing or crumbled over salads. Whether you are feeding a crowd or just your family, this recipe will not let you down.

❓ Frequently Asked Questions About Buttermilk Cornbread

Q: What’s the difference between buttermilk and regular milk?

A: Buttermilk is made by adding a bacterial culture to regular milk that causes it to curdle and thicken. This process creates lactic acid, which gives buttermilk its characteristic tangy flavor and helps tenderize the cornbread.

In this recipe, I recommend using full-fat buttermilk for the best results – low-fat or nonfat buttermilk can produce a less tender crumb.

Similar Posts