Buttermilk Cornbread

Growing up I was never a big fan of cornbread. It probably wasn’t until a few years back when I started to really appreciate this amazing substitute for bread! I love sweet cornbread that has chunks of corn in it. In past cornbread making experiences I’ve always turned to the .65 cent jiffy cornbread mix, but knew I eventually wanted to make my own from scratch. 


When I found this recipe and read how easy it was I knew that the time had finally come to make my own! This recipe had a side note section with a variety of different variations of ingredients you could add in. For instance, you could add in some diced chorizo, grated cheddar cheese, pine nuts, scallions, leeks, jalapeno, crumbled bacon, or what I typically prefer; corn kernels! Because I enjoy a very sweet cornbread I would add easily 1/3 cup of sugar. I did double the tablespoons of sugar which would make that 1/4 cup added and it still wasn’t sweet enough for me. The beauty of this recipe is that this is the base recipe, and you can add in whatever your heart desires. I had quite a bit leftover, so I cut up the pieces of cornbread, placed them in freezer zip lock baggies and froze them. They should keep for at least 2 months in the freezer. When your ready to serve them just defrost and if you’d like put them in the oven for a few minutes to get them crispy again! 


Prep: 15 minutes
Cook: 20 minutes
Serves: 6-8

Ingredients: 

  • 1-3/4 cups medium-grind stone-ground yellow cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 2 tbsp granulated sugar 
  • 2 tsp baking powder
  • 3/4 tsp table salt
  • 1/2 tsp baking soda 
  • 1 cup buttermilk 
  • 1/4 cup sour cream
  • 2 large eggs, lightly beaten
  • 3 tbsp unsalted butter, cut into a few pieces
  • *1 cup corn (fresh or canned;drained)

Directions: 



1. Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


2. In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

3. In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

4. Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

5. When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

6. Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

7. Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.


2 Comments

  1. Carol@easytobeglutenfree

    Yum! I love sweet cornbread.

  2. Brandie@thecountrycook

    I'm a big fan of sweet cornbread as well. The not so sweet cornbread is good when you want to eat it with some soup beans but other than that – I stick with the sweet stuff. This looks like it turned out great!

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