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Best Buttermilk Cornbread Recipe

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3.8 from 7 reviews

This Best Buttermilk Cornbread recipe offers a moist, tender, and fluffy cornbread with a perfect golden crust. Made with a blend of all-purpose flour, cornmeal, and buttermilk, this classic southern-style cornbread is sweetened slightly with sugar and enhanced with a hint of butter. Ideal for pairing with soups, stews, or enjoying on its own, this easy baked cornbread is sure to be a family favorite.

Ingredients

Dry Ingredients

  • 1-1/4 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 cup buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter (melted and cooled)

Additional

  • Non-stick cooking spray
  • Parchment paper (for lining the pan)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking pan with non-stick cooking spray and line it with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and kosher salt. Stir these together until evenly mixed.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and vegetable oil until well blended and smooth.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients. Stir until the batter is almost combined—you should still be able to see some of the flour and cornmeal mixture. Avoid overmixing to keep the cornbread tender.
  5. Add Melted Butter: Slowly and gently stir in the cooled melted butter, folding it into the batter just until combined. This adds richness without making the batter dense.
  6. Pour Batter into Pan: Spread the batter evenly into the prepared baking pan, leveling the surface for even baking.
  7. Bake the Cornbread: Place the pan in the preheated oven and bake for 20-22 minutes. The cornbread should turn golden brown, and the edges will start to pull away from the pan. When you gently press the center, it should spring back indicating it is cooked through.
  8. Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature to enjoy the full flavor and moist texture.

Notes

  • For best results, ensure eggs and buttermilk are at room temperature to help the batter blend smoothly and create a lighter texture.
  • Do not overmix the batter to avoid tough cornbread; it’s okay if the batter is slightly lumpy.
  • Using parchment paper makes it easier to remove the cornbread from the pan without breaking.
  • You can add extras like corn kernels, jalapeños, or shredded cheese to customize your cornbread.
  • Store leftover cornbread covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://marthatasty.com/best-buttermilk-cornbread-recipe/