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Buttermilk Cornbread is everything you want in cornbread
There can be a problem with cornbread – it is very easy to make cornbread that is heavy, dense and dry. We’re going to fix that today! Buttermilk Cornbread is hearty and is still light and moist because of the buttermilk. If you love cornbread as much as we do, that is very important.
Buttermilk is a key ingredient
Buttermilk makes a world of difference in recipes for quick breads leavened with baking powder or baking soda. The reaction of the acid in the buttermilk on the rising agents makes for a lighter rise. This prevents the dense texture cornbread may sometimes have.
I’m going to take a moment here, to tell you that you ought to have some buttermilk on hand pretty much all the time. It’s cheap, surprisingly low in fat and it adds so much flavor to everything. It’s a staple for making creamy salad dressings or fluffy mashed potatoes. I use it in just about every kind of muffin, quick bread and biscuit that I bake. It also keeps a really long time – actually, past the “use by” date on the carton by a week or two.
Cornbread uses the “muffin method”
We’ve been talking lately about the different “methods” for making baked goods. Cornbread uses the most simple method – the muffin method.
To make a bread like this, you whisk all of the dry ingredients together in a medium sized bowl.
Whisk together the wet ingredients. I like to use a large measuring cup for the liquids because then it is a simple matter to pour them into the bowl with the dry ingredients.
Pour the wet ingredients into the dry ingredients. Quickly mix until everything is combined. This makes what is called a “shaggy” mixture, meaning the resulting batter will not be smooth and entirely uniform. So long as you thoroughly whisked the separate components beforehand, you can have some small bits of dry ingredients that aren’t completely mixed in. Don’t mix until the texture is totally smooth. If you do, the final result will be tougher and won’t rise as well, so use a light hand to mix them. The best tool for this job is a rubber spatula.
What is the best pan for baking Buttermilk Cornbread?
As is very often the case, you have several choices. I used the 8-inch square flat dish that matches my Fiestaware for this batch. But any 8×8 or 9×9 square pan [see links in recipe card] will do nicely. I give directions for baking Buttermilk Cornbread in cast iron in the notes section of the recipe card. Another great idea, is to bake individual little cornbreads in this divided brownie pan. This is great if you’re taking the cornbread to share at a get-together. You won’t have to cut it into portions. Keep a close eye on it while it’s baking though, because those little breads will be done more quickly than in the 8×8 pan.
Buttermilk Cornbread
Equipment
- 8 inch cast iron skillet [see notes for cast iron baking instructions]
Ingredients
- 1 cup all purpose four
- 1 cup yellow cornmeal
- 2 tablespoons sugar [up up to 1/4 cup if you like sweeter cornbread]
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup avocado or olive oil
- 1 egg
- 1 1/4 cup cold buttermilk, well shaken
Instructions
- Preheat the oven to 400º.
- Generously butter an 8 x 8 inch or equivalently sized baking dish and set aside.
- In a medium bowl, whisk together all of the dry ingredients - the flour, cornmeal, sugar, salt and baking powder.
- In a smaller bowl, or two cup measuring cup, whisk together the oil, egg and buttermilk.
- Pour the wet mixture into the dry mixture and stir just until combined. It should be a rough, shaggy looking batter with some lumps.
- Spread the batter evenly in the prepared pan and bake for 18 to 20 minutes.
- A toothpick inserted near the center should come out with just a crumb or two.
- Let cool for about 5 minutes, cut into 9 squares and serve immediately with plenty of butter.
Notes
- Generously coat the inside of a seasoned cast iron pan with lard or avocado oil. Set the skillet in the oven and set the temperature to 400°.
- At this point, follow the directions above, but don't combine the wet and dry ingredients yet.
- Once the oven is at temperature, wait for another 5 minutes before mixing the wet and dry ingredients together.
- Carefully remove the cast iron skillet from the oven [it is going to be HOT], and spread the batter evenly in the pan. It will sizzle a bit and that is exactly what you want.
- Bake for about 12 minutes and check for doneness. The top should be getting browned and a toothpick inserted near the center should come out nearly clean - maybe a few moist crumbs, but no wet batter at all] If it is not done, return to the oven for another 3 minutes, and check again.
- Because of the heat of the cast iron, the cornbread will get over-baked if you leave it in the pan. Cut it in wedges and place them on a plate to serve.
This is best served while warm, with plenty of butter.
Buttermilk Cornbread is our favorite accompaniment to meals like Smoky Turkey Chili or Bean with Bacon Soup. We love it for breakfast with Blueberry Preserves. For a really unusual treat, try it with Tomato Jalapeno Jam – so good!
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Wow this cornbread looks absolutely fantastic!
Thanks Jocelyn!
Buttermilk is good stuff! That commercial powder that you can add to milk is a really good substitute; although the real thing is always better (particularly the buttermilk you get when you make your own butter — that stuff is so addictive). Anyway, I love cornbread. Haven’t made any for awhile. And we’re thawing out some frozen chili for dinner tonight. I think I know what’s going to accompany it!
I agree about making your own butter, John – you end up with two awesomely delicious things then! Hope you love the cornbread!
I’ve been thinking about making cornbread, Donalyn, using a cast iron skillet my daughter gave me. Thanks for all the ideas on how to use up buttermilk. I’ve been freezing leftovers in 1 cup canning jars and it seems to keep okay, but it’s good to know it goes in most anything.
Love making cornbread in cast iron Kathleen – I actually have a different recipe I use for that which I will blog in the future! Frozen buttermilk works very well in baked goods, but I think it kind of separates when it thaws out so not great for things like salad dressing. At least I thing so…
I found this on pinterest and came over to grab the recipe. I love the printables that you provide beacuse they make things so easy. Thanks you for a very nice recipe!
Thanks for stopping by and for your comment, Kent! I love the way this particular plugin works so that you can print the recipes – very handy and I am glad that you enjoy it!
Cornbread is one of my all time favorite things to make (and to eat!) This buttermilk cornbread looks down right delicious. Thank you so much for sharing it!
Thanks Monet!
Looks and sounds fantastic.
Could have this anytime not just for the Superbowl!
Thanks Daniela – I totally agree!
I can’t say “buttermilk cornbread” in this house without having to make it. We love it and yours looks fabulous!!!! That last pictures makes me one to grab and fork and start poking at the computer screen.
Thanks MJ!
I’m so glad that I found this on Pinterest today. I have been looking for a really good cornbread recipe, and after trying it, this one is totally rockin! Now i have to look at your other recipes too!
I am so glad that you enjoyed the recipe Margie & welcome!
I made this yesterday and it was very good. It will definitely be made for my family again. Thank you!
I love hearing that Nathan – thanks so much for coming back to tell me how it turned out!
YUM!
Thank you Marian ♥
We had this for dinner last night and it is everything you promised!
I’m glad, Bree – thank you for letting me know it went well for you!
My new favorite cornbread recipe ever!
Thank you Chaz – so glad to hear it!
Tried it. Loved it.
LOL – good to know, Em! ♥
I really love this cornbread! The texture is perfect, and so is the flavor. You really can’t get homemade cornbread flavor without buttermilk. Yum!
I agree Beth – thanks!
Wow, will definitely try this one tomorrow! Thanks for sharing
Glad to hear that Charah – hope you love it!
Can’t wait to try this Buttermilk Cornbread recipe, we love cornbread in the family. Will make this soon. Looks fluffy and delicious. Thanks for sharing 🙂
Hope that you love it Elisa 😀
This is the best cornbread recipe I’ve tried! Super delish.
I appreciate that Justine 🙂
Enjoyed this with dinner last night and it was a savory success! Turned out light, fluffy and delicious; easily, a new favorite recipe!
Thank you Sara! I’m so glad you liked it ♥
Is there a sustitute for the buttermilk? I want to make this, but I don’t have any on hand. Will lemon juice in milk work?
Yes, Cice – that will work just as well. Thanks for asking & I hope it works well for you!