buttermilk cornbread

by Patricia on March 31, 2011 · 3 comments

Cornbread. When it’s bad, it’s bad. Dry and flavorless, or too cakey and sweet. But when it’s good.. it is so good.

That said, when I have chili, I always want cornbread. I’m not sure why that is. Maybe it’s like gestalt.

You know, “The whole is greater than the sum of the parts”… like peanut butter and chocolate… Both are good on their own but together they create something much better. Chili and cornbread are like that for me too.

Then again, cornbread and butter are often enough to make me happy…

Buttermilk Cornbread

(adapted from Good Housekeeping Baking)

This is a good, basic cornbread recipe. I have experimented with substituting the sugar with agave nectar and baking it off as muffins instead of in the 8×8 pan. Both work but require slight adjustments in the baking time.

My favorite way to eat this cornbread is warm from the oven with a little butter.

2 large eggs
1/3 cup butter, melted and cooled
1 1/2 cups buttermilk
1 1/3 cups cornmeal
2/3 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat oven to 400 degrees. Grease an 8 by 8-inch baking pan (or 9×9).
  2. With a small whisk or fork, mix eggs, melted butter, and buttermilk.
  3. In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Stir buttermilk mixture into the cornmeal mixture, just until moistened.
  5. Spread batter evenly into the prepared pan. Bake 15-25 minutes (it took a little over 20 minutes in my oven, but start checking around 15 at least the first time you make it). A toothpick inserted into the center should come out clean.
  6. Cut cornbread into squares and serve warm (or cool in the pan to serve later).

Notes

  • If you want to mix the batter to bake later, I would recommend stopping at step 3 and only doing step 4 (mixing wet and dry ingredients) right before you are ready to bake. This will keep the air bubbles from mixing buttermilk with baking soda fresh and light (if you let it sit around for a while, the cornbread could come out kind of flat and less airy).
  • if baking as muffins, start checking after about 10 minutes to avoid overbaking.
  • if you substitute the sugar with agave nectar, you may need to adjust the baking time as well because agave nectar can cause things to brown faster.
  • Try mixing in fresh or frozen corn, chopped jalapeño or green chile, chitlins, or bacon (I’ve never actually tried adding bacon to my cornbread but really, how bad could it be?)

More buttermilk magic

biscuitsBiscuits blueberry buttermilk pancakes Pancakes
Whoopie piesWhoopie pies blackberry gruntBlackberry grunt
Chocolate & Peanut ButterDevil’s food cupcakes red velvet cupcakesRed velvet cupcakes

{ 3 comments }

1 Holly April 21, 2011 at 4:07 pm

YUM! That looks amazing! :O

2 Mary @ Bites and Bliss April 1, 2011 at 12:18 pm

It’s true, I love cornbread…but it does oftentimes get very dry and flavorless. These sound so moist and wonderful!

3 Christine April 1, 2011 at 9:07 am

Man, I wish I had gone for a second piece!

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