"A subtly sweet and spongy buttermilk cornbread that makes a perfect side to any dinner or holiday. It's a southern tradition for a reason!"
There are few things that complete a meal like cornbread.
Unless, of course, you’re talking about buttermilk cornbread.
But then again, that could be the southerner in me talking. I grew up having cornbread as a staple for holidays and events, so I had a bit of culture shock when I moved to the southwest. Cornmeal is used in abundance out here, but cornbread? And quality cornbread, too, with rich flavor?
It’s surprisingly hard to find.
Which, of course, lead to me fixing that problem myself and making my own batch at home.
Making my own cornbread this year had another important perk, too:
Giving my mother a little taste of home.
She only moved to Arizona a few months ago, but on more than one occasion she’s told me that she hasn’t been able to find quality cornbread anywhere. She’s like the Goldilocks of cornbread, where it’s either too sweet or it’s too bland or simply just not right.
And I totally understand her. I really, really do. Even across the United States, “food staples” are a regional thing, and it’s amazing the things wind up missing once you find yourself someplace new.
So, I decided to take matters into my own hands and add a new dinner staple to our recipe list.
Or an old dinner staple, depending on how you look at it.
Because when it comes to rich, spongy cornbread, it’s a staple that’s perfect for any meal or holiday!
notes & tip for this buttermilk cornbread:
- Don’t have any buttermilk? No problem! To make 1 cup of buttermilk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Next, pour in milk, filling up to 1 full cup. Let mixture sit for at least 5 minutes or until mixture begins to curdle. Give the mixture a whisk to fully incorporate, then use in a recipe as directed. If you need more than 1 cup, just adjust the amounts accordingly. For example, this recipe uses 2 1/2 cups, so you’d use 2 1/2 tablespoons of lemon juice or vinegar and then fill the measuring cup up with milk to 2 1/2 cups.
- Want a sweeter cornbread recipe? You might like this Honey Vanilla Cornbread.
- If you’d like to kick this cornbread up a notch, this recipe can be adapted to make Maple Bacon Cornbread Muffins.
- Need a delicious butter spread for your cornbread? Check out Whipped Blackberry Honey Butter, Pecan Praline Honey Butter, Apple Butter, Cinnamon Butter, Raspberry Honey Butter, Strawberry Butter, and Molasses Butter.
- Love cooking and baking with buttermilk? There’s also Buttermilk Biscuits, Buttermilk Brined Cornish Hens, and Chicken BLT Salad with Buttermilk Dressing.
- Looking for more side dish classics? Be sure to check out Maple Brussels Sprouts with Bacon, Waldorf Salad, Chicken Salad with Grapes, 10 Minute Parmesan Asparagus, Brown Sugar Glazed Carrots, Creamy White Mac and Cheese, Cranberry Sauce with Apple, Orange, and Cinnamon, Garlic Parmesan Broccoli, and Sweet Creamed Corn.
A subtly sweet and spongy buttermilk cornbread that makes a perfect side to any dinner or holiday. It's a southern tradition for a reason!
In a large bowl, sift together yellow cornmeal, flour, sugar, light brown sugar, baking powder, and kosher salt until thoroughly mixed, then set aside.
In another large mixing bowl, add buttermilk and eggs. Using a hand mixer, beat together on low speed until eggs are thoroughly incorporated. Add the vegetable oil then mix for another 15-20 seconds.
Begin adding the dry ingredients to the wet, adding 1-2 cups at a time and mixing in between. Continue until all dry ingredients have been added and mixture just begins to look smooth (a few lumps are okay.)
Pour batter into prepared baking dish and gently shake to even out the top and release any bubbles.
Bake cornbread for 50 to 55 minutes or until a tester toothpick comes out completely clean. Let muffins cool completely in the baking dish. Once cool, lay a towel across the top of the cornbread, hold it flat with your hand, then slip the baking dish over to release the cornbread. If desired, cut away any dark parts of the cornbread that touched the sides of the pan.
Cut cornbread into 16 squares (or whatever size you see fit) and serve immediately. If storing cornbread, cornbread can be kept in a sealed container in the refrigerator for up to 3 days. If freezing, cornbread can be stored in a freezer bag for up to 2 months.
Recipe from Woman's Day.