This buttermilk cornbread has a soft and tender crumb that is slightly sweet. This southern style cornbread is easy for everyday or holidays meals.
Course Baking, Breakfast, Dinners, Side Dish
Keyword quick bread, side dish, Thanksgiving
Prep Time 10minutes
Cook Time 23minutes
Total Time 30minutes
Author Kristy Richardson
1 3/4cupall-purpose flour
¼cupbutter - saltedmelted
Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper.
In a large mixing bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined.
In a medium mixing bowl add buttermilk, melted butter and eggs. Blend together with a whisk or fork until the egg yolks have cracked and the mixture is well mixed.
Add the wet ingredients to the dry ingredients. Mix until blended, making sure their are no dry ingredient lumps.
Fold the corn into the cornbread batter if adding to the cornbread. Pour the cornbread batter into the prepared pan.
Bake for 23-25 minutes until fully cooked. Use the toothpick test to make sure a toothpick piercing the center of the cornbread comes out clean with no batter clinging to the toothpick. Allow the cornbread to cool, then enjoy!
If using unsalted butter - add 1/2 teaspoon of salt to the flour mixture before adding it to the wet ingredients.
Buttermilk Substitute- I often don't keep buttermilk on hand, so instead, I use this easy substitute. Add 1 1/2 tablespoons of lemon juice (about a tablespoon per cup of milk) to a glass measuring cup. Fill the measuring cup the 1 1/2 line with milk and stir. Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk.
More Tender Crumb- Soaking the cornmeal in the buttermilk (or buttermilk substitute) for 5-10 minutes will soften the cornmeal and will make your entire cornbread even more tender. This step isn't necessary for a good cornbread but will make the final crumb extra delicious.