Buttermilk Cornbread

With a delicious blend of buttermilk, cornmeal, and sugars, this subtly sweet and spongy buttermilk cornbread is an iconic side dish for any dinner or holiday.

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About Buttermilk Cornbread

There are few things that complete a comforting 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 by whipping up one of the most well-rounded cornbread recipes I’ve ever had. It’s become my go-to whenever the occasion arises.

What kind of spreads can you use with cornbread?

This cornbread recipe has a mild, subtle flavor, so it’d be ideal for jazzing up with a flavorful buttery spread. If you’re looking for some ideas, any of the following spreads would be delicious:

• Whipped Blackberry Honey Butter
• Pecan Praline Honey Butter
• Apple Butter
• Cinnamon Butter
• Raspberry Honey Butter
• Strawberry Butter
• Molasses Butter

Should cornbread be sweet?

The sweetness of cornbread is a topic of much debate, especially if you’re from the southern United States.

In the south, they’re adamant that sugar does not belong in cornbread. They liken sweet cornbread to Jiffy mix and prefer their cornbread have very few sweeteners and smaller amounts of flour (or no flour at all).

In the northern United States, the sugar and flour content in cornbread tends to be is higher, giving the cornbread that sweet (and Jiffy-like?) taste.

As far as this recipe, it does include two types of sugar and four, making it more like the northern variety of cornbread than the southern.

How long is buttermilk cornbread good for?

Once prepared and cooled, buttermilk cornbread can be stored in a sealed container in the counter for up to three days.

Can you freeze cornbread?

Yes, you totally can!

When stored in an airtight container or freezer bag, this buttermilk cornbread will keep its “best” quality for about two or three months. After that point, the texture of the bread might change, but it will remain good for up to four months frozen.

notes & tips for 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 it 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.

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How to make buttermilk cornbread

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, whisk together the dry ingredients: yellow cornmeal, flour, granulated sugar, light brown sugar, baking powder, and kosher salt.

Step 2 – In another bowl, add the buttermilk and eggs. Use a hand mixer to blend them together until the egg yolks are incorporated. Add the vegetable oil, then mix a bit more.

Step 3 – Working in batches, add the dry ingredients to the wet until a liquid batter forms (a few clumps is okay).

Step 4 – Pour the batter into a 9×13 baking dish sprayed with cooking spray. Gently tap the edges of the pan to shake out any big air bubbles.

Step 5 – Bake!

Step 6 – Serve and enjoy!