Buttermilk is the secret ingredient to tender, moist cornbread.
Cornbread, that perfect accompaniment to chili, beans, soups, and barbecue, can mean different things to different people. Here in the States, northerners tend to prefer a sweeter, cake-like cornbread, while southerners enjoy a more savory bread. I don’t want to take sides in this passionate debate! Here’s a compromise cornbread recipe that is slightly sweet and super tender yet boasts that golden, crisp crust that southerners crave. It’s a recipe that combines the best of both worlds, and it’s easier to make than you might think.
The secret ingredient here is buttermilk. Because of its high acidity, buttermilk helps keep baked goods moist and tender. The crumb is soft and pliable without being gummy or heavy. In cornbread, this is an ideal texture: soft on the inside but still lovely and crisp on the outside, so it’s not a soggy mess. Especially if you dunk your cornbread in chili or soup beans, you don’t want it to fall apart.
Buttermilk cornbread pairs with a number of mains and serves as an excellent base for cornbread stuffing. Even better, this from-scratch recipe is ready in under 45 minutes. This quick and easy side delivers homemade goodness, so ditch the boxed cornbread mixes and make your own!
Cornmeal: yellow or white?
Cornmeal usually comes in two colors: yellow and white. So, what’s the difference? Basically, it’s the source: yellow cornmeal comes from ears of yellow corn, and white cornmeal comes from white corn. The taste is slightly different, with yellow cornmeal being a bit sweeter and, some claim, more corn-forward in taste. However, it’s really a matter of personal preference. If you like your cornbread less sweet, opt for white cornmeal when making buttermilk cornbread. No changes in the measurements are needed.
How do I store leftovers?
Leftover cornbread is easy to store. You can place it in an airtight container or resealable bag and store it at room temperature for up to 2 days. It should stay fairly soft and fresh. You can also refrigerate it (packed the same) for up to 1 week. You may want to set it out at room temperature for up to 30 minutes to soften before serving. Freezing is a great option for longer storage time. Double-wrap the cornbread in plastic wrap, then wrap it again in foil. Freeze it for up to 1 month; thaw at room temperature before serving.
Serving suggestions
Cornbread, with or without honey, is delicious accompanying hearty dishes like Chili, Pinto Bean Soup, or Grilled Ribs. While honey is a great condiment for buttermilk cornbread, butter or Whipped Butter works just as well—especially if you’re enjoying this cornbread for breakfast.
Want a crispier crust? Bake it in a baking dish or use a cast-iron skillet. For an extra burst of salty flavor, consider greasing your baking dish or skillet with leftover bacon grease (just enough to coat the surface thoroughly).
Buttermilk Cornbread Recipe
Ingredients
- 1/2 cup unsalted butter melted
- 5 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 2 large eggs lightly beaten
- 2/3 cup buttermilk
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Honey for serving (optional)
Instructions
- In a large bowl, stir together the melted butter, light brown sugar, and granulated sugar. Add the eggs and buttermilk, mixing until smooth.
- In another bowl, whisk the all-purpose flour, cornmeal, baking powder, and salt until combined.
- Slowly add the dry ingredients to the wet mixture. Stir until just blended, taking care not to overmix.
- Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper or lightly grease it.
- Pour the batter into the pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Serve with additional butter and a drizzle of honey if desired.
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