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It occurred to me today that you might be planning a party for tomorrow! Here in the States, it’s Superbowl Sunday, which often means parties and get-togethers to watch the game. And that also means food – usually lots of food!
So, I was thinking that maybe some of you might be having chili for your Superbowl party. I don’t have any chili recipes here on the new blog yet, but that doesn’t mean I’ll leave you high and dry.
Nope.
For us, chili inevitably means some kind of cornbread. And Buttermilk Cornbread is our very favorite kind. It’s fast and easy – always a big plus when you are feeding a crowd and want to enjoy some of the fun yourself. It also bakes up moist and flavorful and a little on the light side because the buttermilk gives it such a nice rise.
And don’t worry if you don’t have any buttermilk on hand – you can fake it! Just add a tablespoon of white vinegar or lemon juice to the milk and let it sit for a few minutes. If you want the same tang as buttermilk, you could add a couple tablespoons of plain yogurt to the milk, instead of the vinegar.
{Though, really – let me just take a moment to tell you that you ought to have some buttermilk on hand pretty much all the time. It’s cheap, it’s low in fat and it adds so much flavor to everything. It’s a staple for making creamy salad dressings or fluffy mashed potatoes and I use it in just about every kind of muffin, quick bread and biscuit that I bake. It also keeps a really long time – far past the “use by” date on the carton.}
So, in keeping with how fast and easy Buttermilk Cornbread is to make, I will keep this post short and sweet too. Here’s the recipe:
Buttermilk Cornbread
Ingredients
- 1 cup all purpose four
- 1 cup yellow cornmeal preferably whole grain
- 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 olive oil or vegetable oil
- 1 egg
- 1 1/4 cup buttermilk
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. If you mix it until it is smooth, your cornbread will be tough and have big air holes.
- 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
I’m kind of regretting my pizza plans for tomorrow now, because we won’t have an excuse to make this. Though there is always breakfast…
Baked Pumpkin Doughnuts
Cranberry Eggnog Bread
Soft Cornmeal Muffins
Savory Chive Cream Cheese Scones
Fresh Cherry Almond Muffins
Butternut Squash Quick Bread
Homemade Corn Tortillas
Pumpkin Bread with Walnuts and Raisins
Chai Pear Scones
Chai Zucchini Quick Bread
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!