Name: Easy Buttermilk Cornbread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ½ cup unsalted butter; 1 cup all-purpose flour; 1 cup Yellow Cornmeal; ¼ cup brown sugar; 1 tsp baking powder; ½ tsp Baking Soda; ¼ tsp salt; 1 cup buttermilk; ¼ cup honey; 2 eggs

This easy buttermilk cornbread recipe brings warmth and comfort to any table. Perfectly moist and slightly sweet, it's a delightful addition to any meal.

Photos of Easy Buttermilk Cornbread Recipe

While most of the ingredients are pantry staples, you might not always have buttermilk on hand. If you can't find it at the supermarket, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes.

Ingredients for Easy Buttermilk Cornbread Recipe

Butter: Provides richness and a tender crumb.

All-purpose flour: Adds structure to the cornbread.

Yellow cornmeal: Gives the cornbread its distinct texture and flavor.

Brown sugar: Adds sweetness and a touch of molasses flavor.

Baking powder: Helps the cornbread rise and become fluffy.

Baking soda: Works with the buttermilk to leaven the cornbread.

Salt: Enhances the flavors of the other ingredients.

Buttermilk: Provides moisture and a slight tanginess.

Honey: Adds natural sweetness and a subtle floral note.

Eggs: Bind the ingredients together and add richness.

One reader, Cacilie Tiller says:

This easy buttermilk cornbread recipe is fantastic! The cornbread turned out moist and flavorful with a perfect balance of sweetness from the honey. It was simple to make and baked beautifully in my cast-iron skillet. My family loved it, and I'll definitely be making it again.

Cacilie Tiller

Techniques Required for Making Buttermilk Cornbread

How to preheat the oven: Set the oven to the desired temperature and allow it to reach that temperature before placing any food inside. How to grease a skillet or baking dish: Use a small amount of butter or oil to coat the inside surface of the skillet or baking dish to prevent sticking. How to whisk dry ingredients: Use a whisk to mix the dry ingredients together until they are evenly combined. How to make a well in dry ingredients: Create a hole in the center of the dry ingredients to pour in the wet ingredients. How to mix wet and dry ingredients: Combine the wet ingredients with the dry ingredients and stir until just combined, avoiding overmixing. How to melt butter: Heat butter in a microwave or on the stove until it turns into a liquid. How to test for doneness with a toothpick: Insert a toothpick into the center of the baked item; if it comes out clean, the item is done baking.

How To Make Easy Buttermilk Cornbread

This buttermilk cornbread recipe is finished in half an hour. It’s soft and fluffy in the middle, buttery and crispy on the sides.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

½cupunsalted butter,melted and cooled slightly
1cupall-purpose flour
1cupyellow cornmeal,or polenta
¼cupbrown sugar,or white granulated sugar
1tspbaking powder,optional, for a fluffier cornbread
½tspbaking soda
¼tspsalt
1cupbuttermilk,shake before measuring
¼cuphoney
2eggs,large

Instructions

Preheat the oven to 400 degrees F and position a rack in the middle.
Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter and place the skillet/dish into the oven to heat up.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined.
Carefully remove the ‘hot’ pan or dish from the oven and pour the batter into the hot skillet or dish.
Bake for about 20 to 23 minutes or until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean. Allow to cool for about 10 minutes before slicing and serving.

Nutrition

Calories: 205.70kcal
Fat: 8.86g
Saturated Fat: 5.24g
Trans Fat: 0.31g
Monounsaturated Fat: 2.36g
Polyunsaturated Fat: 0.58g
Carbohydrates: 28.25g
Fiber: 0.81g
Sugar: 9.98g
Protein: 3.69g
Cholesterol: 47.81mg
Sodium: 165.57mg
Calcium: 63.10mg
Potassium: 80.43mg
Iron: 1.29mg
Vitamin A: 80.46µg
Vitamin C: 0.24mg

Crucial Technique for Perfecting easy buttermilk cornbread recipe

Preheat the oven to 400 degrees f and position a rack in the middle. Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter and place the skillet/dish into the oven to heat up. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until just combined. Carefully remove the hot pan or dish from the oven and pour the batter into the hot skillet or dish. Bake for about 20 to 23 minutes or until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean. Allow to cool for about 10 minutes before slicing and serving.

To achieve a perfectly golden crust, make sure your skillet or baking dish is thoroughly preheated before adding the batter. This will help the cornbread cook evenly and develop a delightful, crispy edge.

Time-Saving Tips for Preparing easy buttermilk cornbread recipe

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.

Use a food processor: Quickly mix dry ingredients using a food processor to save time on whisking.

Melt butter in the oven: Place the butter in the skillet while it preheats to melt it effortlessly.

Preheat the skillet: Preheating the skillet ensures faster and more even baking.

Combine wet ingredients first: Mix buttermilk, honey, and eggs together before adding to the dry mixture for quicker blending.

Substitute Ingredients For Easy Buttermilk Cornbread Recipe

unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for baking.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cornbread slightly denser.
yellow cornmeal - Substitute with white cornmeal: White cornmeal has a similar texture and flavor, just a different color.
brown sugar - Substitute with white sugar: White sugar can be used, though it lacks the molasses content of brown sugar, which adds a deeper flavor.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar to mimic the leavening effect of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but omit any acidic ingredients like buttermilk.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tbsp of lemon juice or vinegar to create a similar acidity and texture.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture content, though it has a distinct flavor.
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg to create a binding agent suitable for baking.

Best Ways to Serve Buttermilk Cornbread

Serve smaller portion sizes: Cut the cornbread into elegant, bite-sized squares or triangles to create a refined presentation.
Use decoration: Garnish each piece with a small dollop of whipped honey butter and a drizzle of honey for a touch of sweetness and visual appeal.
Add color contrast: Place the cornbread on a dark slate or wooden board to make the golden hue of the cornbread stand out.
Incorporate fresh herbs: Sprinkle finely chopped chives or parsley around the plate to add a pop of green and a hint of freshness.
Use a sauce: Create a small pool of buttermilk sauce or honey butter sauce on the plate for dipping, adding both flavor and elegance.
Add texture: Top each piece with a few toasted corn kernels or crushed pecans for an added crunch and visual interest.
Serve with a side: Pair the cornbread with a small ramekin of spicy jalapeño jam or savory herb butter to complement the flavors and provide a gourmet touch.
Use fine china: Present the cornbread on fine china or a stylish serving platter to elevate the overall dining experience.
Create height: Stack the cornbread pieces slightly off-center to add dimension and make the presentation more dynamic.
Finish with a flourish: Lightly dust the plate with powdered sugar or smoked paprika for a final touch that enhances both the flavor and the visual appeal.

Essential Tools for Making Buttermilk Cornbread

Oven: Used to bake the cornbread at a consistent temperature of 400 degrees F.
Cast-iron skillet: Provides even heat distribution and a crispy crust for the cornbread.
Square baking dish: An alternative to the cast-iron skillet for baking the cornbread.
Whisk: Used to combine dry ingredients and to mix the wet ingredients into the dry mixture.
Large bowl: Holds the dry ingredients and later the combined batter.
Measuring cups: Ensures accurate measurement of ingredients like flour, cornmeal, buttermilk, and honey.
Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder, baking soda, and salt.
Butter knife: Used to lightly grease the skillet or baking dish with butter.
Toothpick: Checks the doneness of the cornbread by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the cornbread to cool evenly after baking.
Spatula: Helps to mix the batter and to remove the cornbread from the skillet or baking dish.

Storing and Freezing Buttermilk Cornbread

Let the cornbread cool completely before storing or freezing. This will prevent it from becoming soggy or developing condensation.
To store at room temperature, wrap the cooled cornbread tightly in plastic wrap or aluminum foil. It will keep for up to 2 days at room temperature.
For longer storage, place the wrapped cornbread in an airtight container or resealable plastic bag. It will keep in the refrigerator for up to 1 week.
To freeze, wrap the cooled cornbread tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container or resealable plastic bag. Label the package with the date and contents.
Frozen cornbread will keep for up to 3 months in the freezer.
To thaw frozen cornbread, remove it from the freezer and let it thaw in the refrigerator overnight or at room temperature for a few hours.
To reheat, wrap the cornbread in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can microwave individual pieces on high for 15-20 seconds, or until warm.
For best results, consume thawed and reheated cornbread within 2 days.

How To Reheat Leftover Cornbread

The best way to reheat leftover cornbread is in the oven. Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil and place it on a baking sheet. Heat for about 10-15 minutes, or until it's heated through. This method helps to retain the moisture and prevent the cornbread from drying out.
Another option is to reheat the cornbread in a skillet on the stovetop. Place a small amount of butter in the skillet and heat over medium heat. Add the cornbread and cover the skillet with a lid. Heat for about 5 minutes, or until the cornbread is heated through and the bottom is slightly crispy.
If you're in a hurry, you can also reheat the cornbread in the microwave. Place a damp paper towel over the cornbread and microwave on high for about 30 seconds to 1 minute, or until it's heated through. Be careful not to overheat it, as this can cause the cornbread to become tough and rubbery.
For a tasty twist, try slicing the leftover cornbread and toasting it in a toaster or under the broiler. This will give it a crispy exterior and a soft, warm interior. You can also spread some butter, honey, or jam on top for added flavor.
If you have a lot of leftover cornbread, consider transforming it into a new dish. Cut the cornbread into cubes and use it as a base for a stuffing or dressing. You can also crumble it and use it as a topping for chili, soup, or salad.

Interesting Fact About Buttermilk Cornbread

A fun fact about this buttermilk cornbread recipe is that using buttermilk not only adds a tangy flavor but also helps to tenderize the cornbread, making it moist and fluffy.

Is Making Buttermilk Cornbread at Home Cost-Effective?

This buttermilk cornbread recipe is quite cost-effective for a household. The ingredients are basic pantry staples, and the use of cornmeal and buttermilk keeps the costs low. The approximate cost for a household of 4 people is around $5-$7 USD, depending on local prices. Overall Verdict: 8/10.

Is Buttermilk Cornbread Healthy or Unhealthy?

This easy buttermilk cornbread recipe, while delicious, is not particularly healthy due to several factors:

The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
It contains a significant amount of butter, which is high in saturated fat.
The addition of brown sugar and honey increases the overall sugar content of the cornbread.

However, the recipe does include some healthier ingredients, such as cornmeal, which is a good source of fiber, and buttermilk, which provides calcium and helps create a tender texture.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat flour or a gluten-free alternative like oat flour to increase the fiber content and overall nutrient density.
Reduce the amount of butter used and replace some of it with a healthier fat source, such as olive oil or coconut oil.
Cut back on the brown sugar and honey to lower the total sugar content. You can also experiment with natural sugar alternatives like applesauce or mashed bananas.
Incorporate additional healthy ingredients, such as grated zucchini, carrots, or chopped nuts, to boost the nutritional value and add texture to the cornbread.
Serve the cornbread with nutrient-dense toppings or accompaniments, such as fresh berries, a drizzle of honey, or a side of Greek yogurt, to create a more balanced and wholesome dish.

Editor's Opinion on This Buttermilk Cornbread Recipe

This buttermilk cornbread recipe is a delightful blend of simplicity and flavor. The use of both brown sugar and honey adds a nuanced sweetness, while the buttermilk ensures a tender crumb. Preheating the skillet creates a beautifully crisp crust, contrasting with the moist interior. The balance of baking powder and baking soda provides a perfect rise. Overall, this recipe is straightforward yet yields a rich, flavorful cornbread that pairs well with a variety of dishes.

Enhance Your Easy Buttermilk Cornbread Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Bacon: Roasted Brussels Sprouts with Bacon: Imagine the crispy, caramelized edges of brussels sprouts mingling with the smoky, savory notes of bacon. This delightful side brings a touch of elegance and a burst of flavor to your buttermilk cornbread feast.

Spicy Black Bean Soup: Spicy Black Bean Soup: A bowl of this hearty, spicy delight will warm your soul. The rich, creamy texture of black beans combined with a kick of spices makes it a perfect companion to the slightly sweet and crumbly cornbread.

Grilled Peach Salad: Grilled Peach Salad: Juicy, grilled peaches paired with fresh greens and a tangy vinaigrette create a refreshing contrast to the warm, buttery cornbread. The sweetness of the peaches and the crispness of the salad make for a delightful combination.

Honey-Glazed Carrots: Honey-Glazed Carrots: Tender carrots coated in a luscious honey glaze bring out the natural sweetness of this humble vegetable. The glaze adds a touch of sophistication, making it a perfect match for your buttermilk cornbread.

Southern Fried Chicken: Southern Fried Chicken: Crispy, golden-brown fried chicken with its juicy, flavorful meat is a classic pairing for cornbread. The crunch of the chicken skin and the tender meat inside create a mouthwatering experience that complements the cornbread perfectly.

Similar Recipes to easy buttermilk cornbread recipe

Jalapeño Cheddar Cornbread: Spice up your cornbread game with this jalapeño and cheddar cheese twist. Perfect for those who love a bit of heat and cheesy goodness in their bread.

Honey Butter Skillet Cornbread: Indulge in the sweet and savory combination of honey and butter with this skillet cornbread. The crispy edges and moist center make it an irresistible treat.

Maple Bacon Cornbread: Combine the smoky flavor of bacon with the rich sweetness of maple syrup in this unique cornbread recipe. It's a delightful balance of sweet and savory.

Sweet Potato Cornbread: Add a nutritious twist to your cornbread by incorporating sweet potatoes. This version is moist, slightly sweet, and packed with vitamins.

Blueberry Cornbread: For a fruity twist, try this blueberry cornbread. The blueberries add bursts of sweetness and a beautiful color contrast to the golden cornbread.

Why trust this Easy Buttermilk Cornbread Recipe:

This easy buttermilk cornbread recipe is a must-try for its simplicity and delicious results. The combination of buttermilk and honey creates a moist, slightly sweet cornbread that pairs perfectly with any meal. Using a cast-iron skillet ensures a crispy, golden crust, while the brown sugar adds a depth of flavor. With straightforward instructions and common ingredients, this recipe is perfect for both novice and experienced bakers. Trust this recipe for a reliable and tasty cornbread every time.

Want to share your experience with this Easy Buttermilk Cornbread Recipe or have any tips to make it even better? Join the discussion in the Baking and Desserts forum and let's talk about all things cornbread!

FAQ:

Can I use a different type of sugar instead of brown sugar?

Yes, you can use white granulated sugar or even coconut sugar if you prefer. It might slightly alter the flavor, but it will still be delicious.

What can I use if I don't have buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

Can I make this cornbread in a muffin tin?

Absolutely! Just divide the batter evenly among the muffin cups and bake at the same temperature. They might take a little less time to bake, so start checking around the 15-minute mark.

How do I store leftover cornbread?

You can store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week or freeze it for up to 3 months.

Can I add any mix-ins to this cornbread?

Sure! Feel free to add things like shredded cheese, chopped jalapeños, or even corn kernels to the batter before baking. It’s a great way to customize the recipe to your taste.