Buttermilk Cornbread

Course: Bread

Cuisine: American

Keyword: cornbread, moist cornbread, sweet cornbread

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 285kcal

Author: Malinda Linnebur

This Buttermilk Cornbread is light tender and has a beautifully moist crumb! It's easy to make in a skillet or baking dish and only uses one bowl!

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Ingredients

1 cup (190g) cornmeal
1 cup (130g) all purpose flour
2 teaspoons baking powder
2 tablespoons - ½ cup sugar (depending on how sweet you like it)
½ teaspoon salt
1 cup (236ml) buttermilk
2 large eggs
¼ cup (60ml) butter, melted

Instructions

Preheat oven to 400 degrees F (204 degrees C). Place a pat of butter (about 1/2 tablespoon) in a 10" cast iron skillet. Place in oven to allow skillet to warm up and melt the butter. Or if you don't have a cast iron skillet lightly grease a 9x9 baking pan, set aside.
Meanwhile, In a large bowl combine the cornmeal, flour, baking powder, sugar, and salt. Add in the buttermilk, eggs, and butter. Stir just until combined, don't overmix!
Spoon into prepared pan and spread into an even layer. Bake for 18-22 minutes or just until a toothpick inserted in the center comes out clean. Don't overbake.

Video

Notes

STORAGE: Tightly wrap any leftovers with plastic wrap.
FREEZER FRIENDLY: Wrap in plastic wrap and foil and freeze for up to 3 months.
If you do not keep buttermilk on hand, you can make your own by adding 3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (I strongly recommend whole milk for moist cornbread) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
Don't replace the buttermilk with just plain milk though and don't replace the melted butter with oil. It will drastically change the outcome of the cornbread.
Can substitute sugar with brown sugar for a slightly different flavor.
Nutrition Values Calculated using 2 Tablespoons sugar.

Nutrition