Buttermilk Cornbread A Southern Classic with a Perfectly Tender Texture

Buttermilk Cornbread: A Southern Classic with a Perfectly Tender Texture

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Buttermilk cornbread is a quintessential Southern comfort food that combines the hearty, slightly sweet flavor of cornmeal with the rich tang of buttermilk. This recipe creates a cornbread with a perfect crumb—moist, tender, and slightly crumbly. It’s the ideal side dish for barbecues, chili, or a warm family dinner. Whether baked in a skillet or a baking dish, this buttermilk cornbread delivers a perfect balance of savory and slightly sweet flavors with a golden, crisp crust. Make it your go-to cornbread recipe for any occasion.

Ingredients:

  • 1 cup cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour
  • 1/4 cup sugar (optional, for a slightly sweeter bread)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (plus extra for greasing the pan)
  • 1/4 cup vegetable oil (or melted shortening)
  • Optional: 1 cup corn kernels or shredded cheddar cheese for extra flavor (optional)

Instructions:

  1. Preheat the oven: Set your oven to 425°F (220°C). Grease a 9-inch round or square baking dish or a cast-iron skillet with butter or non-stick spray.
  2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt. Make sure all dry ingredients are well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth and fully blended.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread tough. If adding optional corn or cheese, fold them in gently at this stage.
  5. Bake: Pour the batter into the prepared pan or skillet, smoothing the top with a spatula. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and serve: Let the cornbread cool slightly before cutting it into squares or wedges. Serve warm with butter, honey, or your favorite jam for an extra treat.

Tips for Perfect Cornbread:

  • For a crispier crust, bake the cornbread in a well-seasoned cast-iron skillet. The heat retention from the skillet creates a beautiful, golden-brown crust.
  • Make it dairy-free: Use a dairy-free milk substitute and non-dairy butter in place of buttermilk and butter.
  • Adjust sweetness: If you prefer a less sweet cornbread, reduce or omit the sugar.

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