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.
Best Buttermilk Cornbread Recipe
Equipment
- Oven
- Large Skillet
- Stirring Spoon
- Whisk or Electric Hand Mixer
- Large Bowl
- Measurement cups and spoons
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional Facts:
| Nutrient | Amount |
|---|---|
| Calories | 284 kcal |
| Total Fat | 12 g |
| Carbohydrates | 39 g |
| Protein | 5 g |
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.
Recipe Variations
- 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.
