Homemade Buttermilk Cornbread

This buttermilk cornbread brings together the perfect balance of sweetness and traditional cornbread texture for a side dish that pairs with practically everything. I've been making this recipe for Sunday dinners for years, always to empty pans and requests for seconds.

I discovered this recipe when trying to recreate my grandmother's cornbread that always disappeared at family gatherings. After many attempts, this version finally earned her approval and has become our new family standard.

Ingredients

• Granulated sugar: adds just the right level of sweetness for a balanced flavor
• Light brown sugar: brings a subtle molasses note that deepens the flavor profile
• Butter: provides richness and helps create that coveted crisp edge
• Eggs: bind everything together while contributing to the tender crumb
• Buttermilk: creates a moist texture and slight tanginess that makes this cornbread special
• Baking soda: reacts with the buttermilk for the perfect rise
• Cornmeal: provides the classic texture and flavor; always choose medium grind for best results
• All purpose flour: balances the cornmeal for the ideal crumb structure
• Salt: enhances all flavors and balances the sweetness; look for kosher salt for best results

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 375°F to ensure it reaches the proper temperature. Thoroughly grease an 8 inch square baking pan, making sure to get into the corners. A light coating of flour after greasing prevents sticking even better.

Create Your Butter Base:

Melt the butter completely but avoid browning it. Transfer to a mixing bowl and immediately stir in both sugars until the mixture resembles wet sand. This creates a flavor foundation for your cornbread.

Add The Eggs:

Crack eggs directly into your butter sugar mixture and stir vigorously until fully incorporated. The mixture should look slightly thickened and smooth. This step adds richness and helps with the cornbread structure.

Prepare The Buttermilk Mixture:

In a separate small bowl, combine buttermilk with baking soda and stir until the baking soda dissolves. The mixture will slightly foam which indicates the acid in the buttermilk is activating the baking soda. Pour this into your main bowl and mix thoroughly.

Incorporate Dry Ingredients:

Add cornmeal, flour, and salt to the wet ingredients. Stir gently with a spatula using a folding motion just until combined. You should still see a few small lumps in the batter. Overmixing will develop gluten and create a tough cornbread.

Bake To Golden Perfection:

Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. Bake at 375°F for 22 to 30 minutes. Look for golden brown edges pulling away slightly from the pan and a toothpick inserted in the center coming out clean or with a few moist crumbs.

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The secret to this cornbread is definitely the buttermilk. I once tried substituting regular milk when I was in a pinch, and while it was still good, it lacked that distinctive tang and tender crumb that makes this recipe special. My daughter actually asked what was different because she could immediately tell it wasn't the same beloved recipe.

Easy Substitutions

If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until slightly thickened before using. The results won't be identical to real buttermilk, but it will provide the acidity needed for the recipe.

For a dairy-free version, use melted coconut oil instead of butter and non-dairy milk with a tablespoon of vinegar as your buttermilk substitute. The texture will be slightly different but still delicious.

Want a more savory cornbread? Simply reduce both sugars to 2 tablespoons each and add 1 cup of corn kernels or 1/2 cup shredded cheddar cheese to the batter before baking.

Storing Your Cornbread

This cornbread stays moist for 2-3 days when stored in an airtight container at room temperature. The flavor actually improves slightly on the second day as the ingredients meld together.

For longer storage, wrap individual portions in plastic wrap and place in a freezer bag. Frozen cornbread keeps well for up to 3 months. Thaw at room temperature and warm in a 300°F oven for about 10 minutes to refresh.

To maintain maximum moisture when storing, place a paper towel in the bottom of your storage container to absorb any excess moisture that might make the cornbread soggy.

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Serving Suggestions

While this cornbread is delicious on its own, try splitting a warm piece and drizzling it with honey and a pat of salted butter for a simple dessert or breakfast treat.

For a complete meal, serve alongside a hearty bowl of chili or vegetable soup. The sweetness of the cornbread perfectly complements spicy dishes.

For a southern-inspired breakfast, crumble leftover cornbread into a bowl and pour over warm milk or buttermilk with a drizzle of honey or maple syrup.

Frequently Asked Questions

→ Can I make this cornbread without buttermilk?

Yes! If you don't have buttermilk, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using.

→ Is this cornbread sweet or savory?

This cornbread leans toward the sweet side with both granulated and brown sugar. If you prefer less sweetness, you can reduce the sugar amounts to taste.

→ Can I add mix-ins to this cornbread?

Absolutely! Try adding 1 cup of corn kernels, 1/2 cup shredded cheese, 1-2 chopped jalapeños (seeds removed for less heat), or 4-6 strips of cooked, crumbled bacon.

→ How should I store leftover cornbread?

Store cooled cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual portions wrapped in plastic wrap and stored in a freezer bag for up to 3 months.

→ What's the best way to serve this cornbread?

Serve warm with a pat of honey butter, alongside chili, soups, or stews. It's also delicious with barbecue, fried chicken, or for breakfast with a drizzle of honey or maple syrup.

→ Can I make this cornbread in a cast iron skillet?

Yes! Preheat a 9-10 inch cast iron skillet in the oven while it preheats, then add 1-2 tablespoons of butter to melt in the hot skillet before pouring in your batter. This creates an amazing crust. Reduce baking time slightly and check for doneness early.