Buttermilk Cornbread
Discover the rich, tangy flavor of Buttermilk Cornbread, a moist and fluffy Southern classic that features a tender crumb with a slightly crisp crust. Perfect as a versatile side dish, this recipe uses simple pantry staples and showcases how easy it is to make a comforting, flavorful cornbread ideal for any meal or occasion.
- Author: Emily
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 9 servings (8-inch square pan) 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Southern American
- Diet: Gluten Free (with gluten-free flour substitution)
Main Ingredients
- 1 cup yellow or white cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast iron skillet to ensure even browning and easy release.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt until fully blended and aerated.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly, then stir in the buttermilk and melted butter, creating a smooth, liquid mixture ready to meet the dry ingredients.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together just until moistened; avoid over-mixing to keep the cornbread light and tender.
- Bake to Golden Perfection: Transfer the batter to the prepared pan and bake for 20 to 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes, then slice and serve warm for the best texture and flavor.
Notes
- Use fresh buttermilk for the best tang and texture.
- Do not overmix the batter to avoid a dense crumb.
- Baking in a cast iron skillet yields a deliciously crispy crust.
- Bring eggs and buttermilk to room temperature for better rise and mixing.
- Optionally toast cornmeal lightly in a dry pan before mixing to enhance nutty flavors.
Nutrition
- Serving Size: 1 slice (1/9th of recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Buttermilk Cornbread, Southern Cornbread, Moist Cornbread, Fluffy Cornbread, Easy Cornbread Recipe