Buttermilk Cornbread is a popular and go-to recipe for many people, especially Americans. This quick and tasty snack is perfect for people who are always ahead of time and wish to eat something easy to make, delicious, and wholesome.
For most Americans, Buttermilk Cornbread has been a generational recipe – passed down by their parents and grandparents. The dish is quite versatile, for it can integrate into itself a variety of ingredients (read: sweeteners), and it will give you a different yet delicious dish every time. Scroll down to read the full recipe and enjoy this heartwarming dish this winter.
Overview: How to Make Buttermilk Cornbread Recipe?
This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing. Perfectly moistened bread with a crunchy side and added sweetener makes this snack worth repeating.
Achieving the ideal cornbread requires a delicate balance between the proportions of the ingredients. A small mathematical error would give a crumbly, sandy, or bland dish.
This easy-to-make recipe is famous in the States since it does not require any mixer. Simply mix the ingredients and put them in the oven to get that perfect cornbread – sweet and buttery with a moist texture and deliciously crisp edges.
Best Buttermilk Cornbread Recipe
- Large Skillet
- Stirring Spoon
- Whisk or Electric Hand Mixer
- Large Bowl
- Measurement cups and spoons
- 6 tbsp. Butter melted
- 2 tbsp. Vegetable Oil
- 1 tbsp. White Sugar
- 2 Eggs
- 2 cups Buttermilk
- ½ tsp. Baking Soda
- 2 tsp. Baking Powder
- 2 cups Cornmeal
- 1 cup All-Purpose Flour
- Salt to taste
- Add peanut oil to the 10-inch cast-iron skillet; place the skillet in the oven and preheat to 450°F. (Do not remove skillet while the oven preheats)
- While the oven preheats, melt butter over medium heat. Remove from heat and stir in sugar.
- Whisk together cornmeal, all-purpose flour, white sugar, two and a half teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth. Then, stir in eggs, followed by melted butter.
- Carefully remove the skillet from the oven; pour hot oil into the cornbread batter, stirring until blended. Working quickly, sprinkle the salt in the bottom of the skillet, then immediately pour the batter into the hot skillet (do not stir) and return to the oven.
- Bake at 450°F until top is golden brown, about 22 minutes (Perform the toothpick test to be sure). Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.
Choosing the Perfect Cornmeal for Cornbread
When I pick cornmeal for cornbread, I aim for that classic cornbread style. I go for fine or medium ground yellow cornmeal because it gives that familiar look and texture. I avoid coarse cornmeal because it takes longer to cook and makes the cornbread too tough.
If I use white cornmeal, it’s okay too, but it won’t give my cornbread that deep yellow color I expect from traditional cornbread.
How Buttermilk Transforms Cornbread: A Flavorful Tale
- Flavor Depth: Buttermilk’s tanginess enhances the overall taste, balancing the natural sweetness of cornmeal, creating a richer, more complex flavor.
- Textural Benefits: The acidity of buttermilk interacts with baking soda, helping the cornbread rise and yielding a lighter, fluffier texture.
- Moisture Retention: Buttermilk’s properties contribute to moisture retention, ensuring the cornbread stays moist and tender even after baking.
- Versatility: It pairs exceptionally well with a variety of dishes, from savory stews to spicy chili, adding a delightful contrast.
- Traditional Appeal: Buttermilk has a longstanding history in Southern cuisine, and its use in cornbread recipes often carries cultural and nostalgic significance for many.
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
- Cracklin’ Cornbread: Explore our Cracklin’ Cornbread recipe for a mouthwatering twist.
Buttermilk Cornbread Pairs Wonderfully with A Variety of Dishes
- It pairs well with barbecued meats and fried Crawfish.
- It is a great side for soups and navy beans.
- The slightly sweet and moist texture enhances the overall dining experience.
- Its versatility makes it suitable for a wide range of savory dishes.
What to Do with Leftover Cornbread and How to Store It?
Leftover cornbread tastes delicious when you cut it in half, spread butter on top, and toast it under a broiler. Another tasty option is making cornbread croutons by cutting it into small cubes and toasting them on a baking sheet.
To keep your cornbread fresh, cover it and store it at room temperature. It will stay good for up to four days. If you plan to store it for a longer time, securely wrap it and freeze it for up to 30 days. When you’re ready to enjoy it again, you can reheat it in the oven or in an air-fryer. However, it’s not recommended to use the microwave for reheating cornbread.
Frequently Asked Questions (FAQs)
Can I Make Cornbread without Buttermilk?
Yes! You can substitute buttermilk by combining whole milk and lemon juice.
Do You Need Baking Powder for Cornbread?
Absolutely, you definitely need baking powder for cornbread to make it rise and get that right texture. If you skip the baking powder, your cornbread will turn out dense. But, in case you’re in a bind and don’t have baking powder, and you’re using buttermilk, you can add a bit more baking soda – about a quarter of a teaspoon should do the trick.
Which Is Better for Cornbread: Milk or Buttermilk? Why use buttermilk in cornbread?
I suggest using buttermilk in this cornbread recipe for the best texture; it keeps it soft and moist. If you use regular milk, your cornbread may turn out drier than I prefer. However, since cornbread is naturally crumbly, you might still be okay with it.