Homemade Buttermilk Cornbread
This buttermilk cornbread recipe is easy to make at home. Make it the traditional way or use the mix to make some delicious corn muffins.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Silicone spatula
- Measuring cups
- Measuring spoons
- Liquid Measuring Cup
- Whisk
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 9x9 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
To make cornbread muffins:
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.
Makes 12 muffins.
Buttermilk substitute
You can swap out buttermilk for regular milk 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.
If you have no vinegar, then use regular milk and increase the baking powder to 1 Tablespoon.