Buttermilk Cornbread

Cornbread is a summertime staple; it makes an easy side dish for barbecued meats and pairs perfectly with hearty meals like pulled pork or chicken wings. Instead of the standard version, this buttermilk cornbread recipe boasts a tangy flavor and lighter, fluffier texture. The buttermilk adds acid into the batter, which helps develop both deep, complex flavor and a light and airy texture. It’s quick and simple to whip up, and the whole thing takes just 30 minutes.

We love that this recipe is so versatile too. You can add spicy peppers to infuse more heat, or you can bulk it up with shredded cheese. Either way, this recipe for buttermilk cornbread is one your friends and family will be asking for.

Buttermilk Cornbread Ingredients

• Cornmeal: Cornmeal is made from milled, dried corn, and it’s a chunkier alternative to corn flour that gives cornbread its crumbly texture. The gritty flour is the secret to making cornbread that’s flavorful, crunchy and toothsome.
• All-purpose flour: All-purpose flour adds a necessary bit of gluten into this cornbread recipe with buttermilk that helps the mix hold together. We’ve found that cornbread made from cornmeal alone can be too crumbly and fall apart, so a bit of all-purpose flour keeps it together better.
• Brown sugar: Brown sugar has a deeper, more complex and caramelized flavor than standard white sugar alone.
• Sugar: Sugar helps accentuate the natural sweetness of corn in this recipe. It’s a great way to amplify the savory flavors too.
• Baking soda: Baking soda is an easy way to make this cornbread rise. A little bit goes a long way, so all you need is a teaspoon to yield fluffy, thick cornbread.
• Egg: For a structured buttermilk cornbread, be sure to add some egg. Not only does it add moisture, but it also acts as a binder to hold the batter together.
• Buttermilk: Tangy and acidic, buttermilk is a great way to balance out the sweetness of certain baked goods. The acid in the buttermilk also reacts with baking soda to help the batter rise, giving the finished product a fluffier, lighter texture.

Directions

Step 1: Mix the wet and dry ingredients

Preheat your oven to 425°F. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir the wet ingredients into the dry, just until moistened.

Step 2: Pour into the pan

Pour batter into a greased 9-inch round or square baking pan (pan will be full).

Step 3: Bake until golden

Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes, then serve warm.

Buttermilk Cornbread Variations

• Garnish with jalapenos: This tangy cornbread is on the sweeter side, so balancing out the sweetness with some fiery, fresh peppers is an easy spin on the typical recipe for buttermilk cornbread. Jalapenos are an easy way to add quick heat, but you could also opt for poblanos or serrano peppers for more spice.
• Add cheddar cheese: Cheddar cheese is a natural topping for cornbread. It’s buttery, creamy and tangy, so it makes the recipe taste even more decadent.

How to Store Buttermilk Cornbread

Buttermilk cornbread can be stored in a few different ways, depending on how long you’d like to keep it. It can be stored in an airtight container and kept at room temperature for about a week, but the bread will dry out over time. Alternatively, you can wrap the cornbread tightly and store it in the refrigerator for three to five days. Last, if you have extra cornbread, you can also store some in the freezer. To do so, wrap it tightly in plastic wrap or foil and then place it in a zip-top bag. Store in the freezer for an additional three to four months.

Buttermilk Cornbread Tips

Is it OK for some lumps to remain in the buttermilk cornbread batter?

It’s OK if some lumps remain, because the priority is to not overmix the batter. Overmixing can lead to a tough texture.

Can you make this buttermilk cornbread into muffins?

You can make buttermilk cornbread in muffin form. You can also cook it in a cast-iron skillet! For another cornbread muffin recipe that features buttermilk, follow the instructions for our bacon-peanut butter cornbread muffins.

If you don’t have buttermilk, can you make it at home?

You can absolutely make a buttermilk substitute at home. All you need are a few simple ingredients: milk and lemon juice or vinegar. For every cup of milk, add 1 tablespoon of lemon juice or vinegar, then let the mixture stand for 10 minutes.