Here’s a classic Buttermilk Cornbread recipe—moist, slightly sweet, and perfect as a side for soups, chili, or BBQ 🌽🥣
🌽 Buttermilk Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional, adjust sweetness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted (plus extra for greasing the pan)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch square pan or a 9-inch cast-iron skillet with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake 20–25 minutes, until golden brown and a toothpick inserted comes out clean.
- Let cool slightly before slicing and serving.
🌟 Tips & Variations
- For extra moist cornbread, add ¼ cup sour cream or yogurt to the batter
- Stir in corn kernels or shredded cheese for added texture and flavor
- For spicy cornbread, add ½ teaspoon chili powder or diced jalapeños
- Serve warm with butter, honey, or maple syrup
I can also share a skillet version with a crispy crust or a mini muffin version if you want 😄
