A tried-and-true old fashioned family recipe for Easy Buttermilk Cornbread. Whip this southern staple up in just 5 minutes!
As a dietitian and mom, I still believe that there is a need for simple traditional recipes you can make with pantry staples. This recipe for Buttermilk Cornbread is what my mom made growing up, the one I wrote down in my little recipe notebook when I left home for college, the one that can make a pot of beans taste like a feast for a king.
There is nothing fancy about it, but it nourishes and fuels the body even if you are in a position when the cupboards are looking a little bare.
This recipe is for what I would consider a more traditional southern cornbread. I once heard that cornbread shouldn’t taste like cake. Many boxed mixes are quite sweet. But if you like your cornbread a little sweeter (no judgement here) just add 1-2 extra tablespoons of sugar.
One thing I love about this recipe is how easy and fast it is. You can whip it up in about 5 minutes! Once you have this basic cornbread recipe in your repertoire you won’t ever have to buy boxed cornbread mix again.
Cornmeal is made from dried and ground field corn. It is considered a grain. For cornbread you should use fine or medium coarse cornmeal. Most of what you will find in the grocery store is refined cornmeal but whole-grain cornmeal is available. To know if you are getting a whole-grain cornmeal product look for the words ‘whole corn’ or ‘whole grain corn’ in the ingredients list. Cornmeal is naturally gluten-free.
Cornbread is made with pantry staples, buttermilk and one egg.
- All-Purpose Flour
- Yellow Cornmeal
- Sugar – Just a little granulated sugar, this is not a sweet cornbread recipe.
- Baking Powder
- Baking Soda
- Buttermilk - Shake buttermilk well before measuring.
- Canola Oil
Buttermilk – An easy substitution for buttermilk is 1 cup milk + 1 Tbsp. white vinegar or lemon juice.
Canola Oil – You can also use melted butter or any other neutral flavored vegetable oil.
How to make
Step 1: Whisk together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt) in a large mixing bowl.
Step 2: Whisk together buttermilk, canola oil and egg in a small bowl or glass measuring cup. Add wet ingredients to dry ingredients, stirring just enough to mix. Avoid over-mixing.
Step 3: Pour cornbread batter into lightly greased baking pan and bake in preheated oven at 400F for 20-25 minutes or until top is slightly golden brown.
Serving and Storage
Store leftover cornbread covered with plastic wrap at room temperature. Many people enjoy reheated leftover cornbread with a drizzle of honey with their breakfast. This cornbread also works well for cornbread dressing.
What do I bake cornbread in?
For the best cornbread bake in either cast iron or a metal pan.
Many Southerners make their cornbread in a cast-iron skillet which requires you to preheat the skillet first. For sake of time and because Texas has been really hot lately, I usually just bake this is a metal 8 x 8 pan. You want to avoid using a glass baking dish when making cornbread.
Southern Buttermilk Cornbread
- 1 cup All-Purpose Flour
- 1 cup Cornmeal
- 3 Tbsp. Sugar
- 1 ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 cup Buttermilk
- ¼ cup Canola Oil
- 1 egg lightly beaten
- Preheat oven to 400°F. Lightly grease an 8" X 8" metal baking pan. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in mixing bowl.
- Combine buttermilk, canola oil and egg in small bowl; mix. Pour buttermilk mixture into dry mixture and stir just enough to wet ingredients. Do not overmix.
- Pour batter into prepared pan and bake at 400F for 20-25 minutes or until top is set and cornbread is golden brown.
I hope your family enjoys this classic cornbread recipe!
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