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–+ servings

Buttermilk Cornbread

This Buttermilk Cornbread recipe yields a tender, slightly sweet, and moist bread with a cake-like texture, perfect every time.
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Course: Side Dish
Cuisine: American
Keyword: Buttermilk Cornbread Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9
Calories: 284kcal

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.

Nutrition

Calories: 284kcal