From Scratch Buttermilk Cornbread
This moist buttermilk cornbread is a great homemade side for chili or soups. Slightly sweet, they are delicious on their own but are equally good drizzled in honey or spread with honey butter.
Table of contents
There are a lot of strong opinions out there on what cornbread should be like. Should it be sweet, really light and fluffy, a bit crumbly. Everyone has their preference.
Mine is a bit crumbly and slightly sweet so it’s delicious on its own but also really good smothered in honey butter.
Cornbread is a great side dish to go with thick stews and soups like chili. I make a big batch and then we have it the next morning for breakfast with some sausages and eggs.
Ingredients
Shopping list
- buttermilk
- cornmeal
- eggs
Pantry staples
- flour
- sugar
- salt
- baking soda
- baking powder
- vegetable oil
Top Tips
Why use buttermilk?
The acid in the buttermilk reacts with the baking soda and acts as a raising agent. You cannot directly swap milk for buttermilk because the cornbread will not rise properly without the chemical reaction that occurs between the baking soda and the buttermilk.
If you don’t have buttermilk you can do a couple different things:
- You can swap out buttermilk for regular milk or any lactose-free options by adding 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add enough milk to the white vinegar to make 1 cup. Stir and let sit for a couple minutes to let the vinegar react with the milk.
- If you have no vinegar, then use regular milk and increase the baking powder to 1 Tablespoon.
- Another option is to use sour cream or yogurt and a little bit of milk. For each cup of milk, use 3/4 cup sour cream/yogurt and 1/4 cup milk. Whisk to combine before using.
Can you use this to make corn muffins?
Yep! You can use the same mix to make cornbread or corn muffins. This mix makes about 12 regular sized muffins.
To make corn muffins:
- Preheat the oven to 400℉. Grease a muffin tin or line with cupcake liners.
- Use a large cookie or ice cream scoop to divide the mixture between the prepared muffin tins.
- Bake for 12-15 minutes until a toothpick comes out clean when poked in the center of the muffin.
Other recipes you might like
- Sweet Potato Honey Cornbread Muffins
- Savory Pesto Cruffins {30 minutes, 3 ingredients}
- Easy Herb Bubble Bread Rolls
Recipe
Ingredients
- 1 cup buttermilk
- ¾ cup cornmeal
- 1 cup flour
- 3 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1/4 cup vegetable oil
- 2 eggs beaten
Instructions
- Preheat the oven to 400℉ . Grease a square 9×9 baking dish with baking spray or butter.
- Warm buttermilk in a microwave safe container for 30 seconds. Add cornmeal to the buttermilk, stir to mix, and set aside.
- In a large bowl, add the flour, sugar, baking powder, baking soda, and salt and stir to mix it together.
- Add the vegetable oil and beaten eggs to the buttermilk mixture. Mix well.
- Next, add the buttermilk and egg mixture to the flour mixture and mix just until combined. Some lumps are okay.
- Bake for 20-25 minutes until a toothpick comes out clean when poked in the center.
Notes
If you have no vinegar, then use regular milk and increase the baking powder to 1 Tablespoon.