cornbread made with buttermilk recipe

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

I’m so excited to share with you my favorite cornbread recipe made with buttermilk. This recipe has been a staple in my household for years, and it’s perfect for any occasion. Whether you’re hosting a dinner party or just need a quick and easy side dish, this cornbread recipe is sure to please.

I love how the buttermilk adds a tangy flavor to the bread, and it’s so moist and delicious. My kids can’t get enough of it, and it’s a great way to get them to eat more vegetables at family gatherings. The best part about this recipe is that it’s incredibly easy to make, even for beginners.

Just mix all the ingredients together, pour them into a greased skillet, and bake until golden brown. It’s really that simple! One of the things I appreciate most about this recipe is that it uses regular all-purpose flour instead of cornmeal, which makes it much easier to work with.

Plus, the buttermilk gives the bread a lovely texture that’s not too crumbly or too dense. My family loves when I serve this cornbread with a big ol’ pot of soup or chili – it’s the perfect comfort food combination. But honestly, you can serve it with just about anything and it’ll be a hit.

And as an added bonus, this cornbread recipe is relatively healthy compared to other cornbreads out there – just be sure to use whole milk buttermilk instead of low-fat or nonfat for the best flavor.

Buttermilk Cornbread

Buttermilk Cornbread

4.7 from 1970 votes

This classic buttermilk cornbread is moist, tender, and slightly tangy. It pairs perfectly with chili, soups, or as a side for any Southern-style meal.

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 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs

👨‍🍳Directions

1Preheat your oven to 425°F.
2Place a 9-inch cast iron skillet or an 8×8-inch baking dish 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 until evenly combined.
4In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain.
6Do not overmix; the batter will be slightly lumpy.
7Carefully remove the hot skillet or baking dish from the oven.
8Pour the batter into the hot pan; it should sizzle slightly on contact.
9Spread the batter evenly with a spatula.
10Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11The edges should pull away from the pan slightly.
12Let the cornbread cool in the pan for 5 minutes, then slice and serve warm.
13For extra richness, brush the top with additional melted butter before serving.

🔧Equipment

9-inch cast iron skillet or 8×8-inch baking dish
Mixing bowls
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 380mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 5g

📝Notes

For a sweeter cornbread, increase the sugar to 3 tablespoons. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Watch Video Of How Buttermilk Cornbread Works

This cornbread recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a quick side dish for dinner.

One of my favorite things about this recipe is that it’s incredibly easy to make – just mix all the ingredients together, pour them into a greased skillet, and bake until golden brown.

And as an added bonus, this cornbread recipe is relatively healthy compared to other cornbreads out there – just be sure to use whole milk buttermilk instead of low-fat or nonfat for the best flavor.

❓ Frequently Asked Questions About Buttermilk Cornbread

1.

Q: Can I use regular milk instead of buttermilk?
A: While you can substitute regular milk for buttermilk in a pinch, keep in mind that the flavor will be slightly different. Buttermilk adds a tangy taste to the bread that regular milk just can’t replicate.

2.

Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this cornbread recipe gluten-free by substituting the all-purpose flour with a gluten-free blend. Just be sure to adjust the ratio of liquid ingredients accordingly.

3.

Q: How do I know if my cornbread is done?
A: A good rule of thumb is to check for doneness after 20 minutes of baking time. If you insert a toothpick into the center of the bread and it comes out clean, then it’s ready!

4.

Q: Can I make this recipe ahead of time?
A: You can mix all the ingredients together ahead of time and store them in an airtight container in the fridge for up to 24 hours before baking.

5.

Q: Is this recipe suitable for vegan diets?
A: Unfortunately not – traditional cornbread recipes like this one typically include eggs and dairy products which are not vegan-friendly.

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