A tried-and-true heirloom family recipe for Easy Buttermilk Cornbread. Whip this southern staple up in just 5 minutes!
One thing I have witnessed during this quarantine is that there is still 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.
- 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 oil
- 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 400F. Lightly grease an 8" X 8" baking pan. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in medium 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.
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