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Bread Recipes

Buttermilk Cornbread

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Welcome to our kitchen, where we whip up delightful recipes with a touch of love and a sprinkle of expertise. Today, we are excited to share with you a timeless classic – Buttermilk Cornbread. This beloved comfort food has been a staple in American households for generations. Its irresistible aroma, golden crust, and moist, tender crumb make it a perfect accompaniment to any meal, from hearty stews to barbecued delights. Whether you’re a seasoned home cook or just starting your culinary journey, this Buttermilk Cornbread recipe is an absolute must-try.

Who Is This Recipe For?

This Buttermilk Cornbread recipe is perfect for anyone who appreciates the simple joys of comfort food. Whether you’re hosting a family gathering, a potluck with friends, or just looking to add a touch of warmth to your dinner table, this cornbread will not disappoint. Even if you’re new to baking, fear not! The recipe is straightforward and beginner-friendly, making it a delightful venture into the world of homemade baked goods.

The Magic of Buttermilk

At the heart of this cornbread recipe lies the star ingredient – buttermilk. It’s the secret behind the bread’s moistness and delightful tang. Buttermilk is a fermented dairy product with a slightly acidic taste, which not only enhances the flavor of the cornbread but also reacts with the baking soda to create a light and airy texture. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before using.

Kitchen Equipment Needed

Before we delve into the recipe, let’s make sure you have all the necessary equipment to create this delicious Buttermilk Cornbread:

  • An oven-safe skillet or baking dish
  • A mixing bowl
  • Whisk or wooden spoon for mixing
  • Measuring cups and spoons
  • Oven thermometer (optional, but helpful for ensuring an accurate oven temperature)

Recipe Tips and Variations

  • For a savory twist, add a handful of shredded cheddar cheese and chopped jalapenos to the batter before baking.
  • For a touch of sweetness, drizzle honey over the warm cornbread just before serving.
  • If you prefer a gluten-free version, you can use gluten-free all-purpose flour in place of regular flour.
  • Cornbread pairs exceptionally well with dishes like chili, barbecue, fried chicken, and hearty soups.

How to Store Leftovers

If you find yourself with any leftover cornbread (which is rare because it’s so delicious!), here’s how to keep it fresh:

  1. Allow the cornbread to cool completely to room temperature.
  2. Wrap the cornbread tightly in plastic wrap or aluminum foil.
  3. Store it in an airtight container or resealable plastic bag to prevent it from drying out.
  4. You can keep the cornbread at room temperature for up to two days, or for longer storage, freeze it for up to three months.

FAQ

1. Can I make the batter ahead of time?

Yes, you can! Prepare the batter as directed, cover it, and refrigerate for up to 24 hours before baking. Just remember to bring the batter back to room temperature before baking for the best results.

2. Can I use a different type of flour?

While all-purpose flour works best for this recipe, you can experiment with other flours like whole wheat or corn flour for a unique flavor and texture.

3. Can I make this recipe vegan?

Certainly! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a plant-based butter or oil instead of butter.

Buttermilk Cornbread

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 8 Tbsp. unsalted butter
  • ½ cup granulated sugar
  • 1 cup yellow cornmeal
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp. baking soda
  • 1 cup all-purpose flour
  • Salt, to taste

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking soda, and a pinch of salt until well combined.

In a separate bowl, beat the eggs lightly and then stir in the buttermilk until fully incorporated.

Melt the butter in the oven-safe skillet on the stovetop over medium heat.

Once the butter is melted, remove the skillet from the heat and pour the batter into it.

Whisk the batter together with the melted butter until well combined.

Place the skillet in the preheated oven and bake for 25-30 minutes or until the cornbread is golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before slicing and serving.