Buttermilk Cornbread
This buttermilk cornbread combines a slightly sweet and tangy flavor with a moist, fluffy texture, making it a comforting side for any meal.
Ingredients
Dry Ingredients
- 1 cup Cornmeal Provides the classic cornbread flavor and texture.
- 1 cup All-Purpose Flour Gives the cornbread structure and lightness.
- 1/4 cup Granulated Sugar Adds a touch of sweetness to balance the savory.
- 1 tablespoon Baking Powder Helps the cornbread rise for a fluffy texture.
- 1/2 teaspoon Salt Enhances all the flavors beautifully.
Wet Ingredients
- 1 cup Buttermilk Offers creaminess and a slight tang.
- 1/4 cup Vegetable Oil Keeps it moist without being heavy.
- 2 large Eggs Binds the ingredients together and enriches the batter.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Grease a baking dish (an 8x8 square or a cast-iron skillet works beautifully).
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until combined.
- In another bowl, mix the buttermilk, vegetable oil, and eggs. Whisk until smooth.
- Combine the wet and dry ingredients, stirring gently until just combined.
Baking
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for about 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack for a few minutes to let it rest before slicing.
Serving
- Slice the cornbread into squares or wedges.
- Serve warm with a pat of butter melting on top and a drizzle of honey, if desired.
- Pair it with your favorite chili or soup.
Notes
Avoid overmixing to keep the texture fluffy. Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat as needed.