Buttermilk Cornbread
Buttermilk cornbread is a delightful and comforting dish with a tender crumb and slightly sweet flavor, perfect as a side for soups, stews, or enjoyed plain.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar Increase to 1/2 cup for sweeter cornbread.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
- 1/4 cup vegetable oil
- 1 large egg Room temperature is preferred for better mixing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt together until well combined.
- In another bowl, whisk together the buttermilk, vegetable oil, and egg until blended.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Pour the batter into a greased 8-inch square baking pan.
Baking
- Bake for 20-25 minutes, or until golden brown. A toothpick inserted into the center should come out clean.
- Let the cornbread cool slightly before serving.
Notes
Best served warm. Pairs wonderfully with chili, hearty soups, or meat dishes. For added sweetness, consider honey or jam. To store leftovers, let cool completely and wrap tightly. Can be kept at room temperature for 2 days, refrigerated for a week, or frozen for 3 months.