cornbread with buttermilk recipe

Written ByJenny Smyth Posted on
cornbread with buttermilk recipe
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The Best cornbread with buttermilk recipe

I love cornbread, and this buttermilk recipe is a game-changer. It’s a classic Southern dish that’s easy to make and always a crowd-pleaser.

The addition of buttermilk gives it a tangy, creamy flavor that’s hard to resist. I first made this recipe for my family’s Sunday dinner, and it was a huge hit.

My kids devoured the whole loaf in one sitting, and my husband asked for seconds (and thirds!) Since then, it’s become a staple in our household, perfect for family gatherings, potlucks, or just a quick weeknight dinner.

The best part is that it’s incredibly easy to make – just mix together some basic ingredients, pour into a hot skillet, and bake until golden brown. The result is a crispy, cheesy loaf that’s sure to please even the pickiest eaters.

As an added bonus, this recipe is also relatively healthy compared to many other cornbread recipes out there – the buttermilk adds moisture and tenderness without adding extra fat or sugar. Plus, it’s made with whole wheat flour, so you can feel good about what you’re feeding your family.

Classic Buttermilk Cornbread

Classic Buttermilk Cornbread

4.7 from 729 votes

This moist and tender cornbread gets its tangy flavor from buttermilk. It has a crisp golden crust and a soft crumb, perfect as a side for 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 or melted butter
2 large eggs

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place an 8-inch square baking pan or a 9-inch cast iron skillet in the oven to heat while you prepare the batter.
3Heating the pan helps create a crisp bottom crust.
4In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
5In a separate medium bowl, whisk the buttermilk, oil or melted butter, and eggs until smooth and fully incorporated.
6Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
7Do not overmix; a few lumps are fine.
8The batter will be thick and slightly bubbly.
9Carefully remove the hot pan from the oven and lightly grease it with butter or oil.
10Pour the batter into the pan and spread it evenly.
11The batter should sizzle slightly upon contact.
12Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
13The edges will pull away from the pan slightly.
14Let cool in the pan on a wire rack for 5 minutes before slicing and serving warm.

🔧Equipment

8-inch square baking pan or cast iron skillet
Mixing bowls
Whisk
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 40mg🧂Sodium: 380mg🌾Total Carbs: 29g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 5g

📝Notes

For a less sweet cornbread, reduce sugar to 2 tablespoons. You can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let stand 5 minutes. Leftover cornbread keeps well wrapped at room temperature for 2 days.

Watch Video Of How Classic Buttermilk Cornbread Works

This cornbread with buttermilk recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner. The best part is that it’s incredibly easy to make and customize to your taste preferences.

I recommend serving it warm from the oven with a pat of butter or whipped cream on top – it adds an extra layer of richness and indulgence. As for leftovers, store them at room temperature in an airtight container for up to 3 days or freeze for up to 2 months – simply thaw overnight in the fridge before reheating.

❓ Frequently Asked Questions About Buttermilk Cornbread

Q: What is cornbread?

Cornbread is a type of quick bread that originated in the Southern United States. It’s typically made with cornmeal, flour, and various sweet or savory ingredients.

Q: What’s the difference between cornbread and other types of bread?

Cornbread has a coarser texture than other types of bread due to the presence of cornmeal. It also tends to be more dense and moist.

Q: Can I use regular milk instead of buttermilk?

While you can use regular milk as a substitute in this recipe, keep in mind that it won’t have the same tangy flavor as buttermilk.

Q: How do I store leftover cornbread?

Store leftover cornbread at room temperature in an airtight container for up to 3 days. You can also freeze it for up to 2 months – simply thaw overnight in the fridge before reheating.

Q: Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the whole wheat flour with an equal amount of gluten-free all-purpose flour blend.

Q: What are some variations on this recipe?

Try adding diced jalapeños or hot sauce for an extra spicy kick, or using different types of cheese like cheddar or Parmesan for added flavor.

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