Buttermilk Cornbread
Buttermilk Cornbread is another one of my delightful cornbread recipes. I have so many on my blog, but cornbread is so irresistible that I find myself always trying out new recipes. This is similar to my Honey Buttermilk Cornbread yet it’s different in taste and texture.
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This one also uses honey but I couldn’t put up two Honey Buttermilk Cornbread recipes or my blog would never be able to tell them apart! Actually this one also includes brown sugar. I could have left the original title intact, but My Favorite Cornbread is really this recipe. However, if you want cornbread that’s equally good but amped up with bacon and cheese, then this is my favorite. Oh gosh, who am I kidding? I love them ALL! 🙂
Last month our pastor’s wife’s younger brother was in the hospital for a few weeks with severe, even life threatening, symptoms. The doctors were not able to diagnose the problem for awhile. The family was told everything from cancer to NOT cancer, then non-Hodgkins Lymphoma and other really discouraging diagnoses. (Her brother is only about 28 so it was a real shock to everyone).
Finally, after a lot of prayer the doctors began to think he picked up a virus in Haiti when he was on a mission trip and it was mimicking all kinds of different diseases. Thankfully, he is much improved now, but at the time they were spending a lot of time at the hospital.
I offered to bring them a meal so that it was one less thing on their plate to do at the end of a long and weary day. I made up a batch of Taco Black Bean Chili, this Buttermilk Cornbread and some Nutella Muffins (because he loves Nutella). They loved everything. Here in Texas everyone eats cornbread with chili. It’s just something you do. A lot of people eat cornbread with any kind of soup, too. Ah yes, we love our cornbread here.
I never grew up eating cornbread. I can’t remember my mom making it even once. It wasn’t until I got to New England and went to church with a lot of transplanted Texans and southerners that I was first introduced to good cornbread. After we moved to Texas, however, it’s just such a big part of the culture here that I make it all the time. (And not the stuff in a box either).
I want REAL cornbread. Yes, cornbread made with jalapenos or bacon or sweet potatoes or chilies or molasses or creamed corn or even gluten free! Actually, most of the time I make cornbread gluten free by substituting gluten free flour for the regular flour in the recipe. It works a lot better for me. But since I made this for someone else I chose to make it with regular flour instead. I saved one piece for myself and drizzled lots of honey over top. Uh, yes, it was quite wonderful.
If you’re looking for a fantastic basic cornbread recipe (without all the bells and whistles), then Buttermilk Cornbread is a great one to try. Be sure to drizzle honey over the top before you serve it–that is, unless you prefer to dunk it in your favorite chili or soup. 🙂
This recipe is featured at Favorite Southern Recipes here.
Buttermilk Cornbread is a delicious treat to serve drizzled with honey. It’s even better served with Taco Black Bean Chili!
This classic recipe is great to serve for company.
Buttermilk helps keep the cornbread moist while brown sugar and honey and a touch of sweetness.
Ah yes, I do love cornbread. 🙂
Here’s what I did.
I used these ingredients. Whenever we visit New England I stock up on Wayside Inn’s stone ground whole cornmeal. It is the BEST! Then I keep it in the freezer. It will stay fresh a long time that way.
Combine flour, cornmeal, baking powder, baking soda and salt in a mixing bowl. Set aside.
In a separate bowl melt butter. Cool slightly. Add honey, brown sugar, buttermilk and an egg.
Whisk wet ingredients until smooth.
Add dry cornmeal mixture to wet ingredients.
Stir ingredients to combine but avoid overmixing.
Spray an 8×12″ glass baking dish with cooking spray. Spread cornbread mixture into prepared baking dish.
Bake at 400 for about 20 minutes or until a toothpick inserted in center comes out clean.
Cut and serve. My pan made 16 servings.
I prefer mine drizzled with honey.
I served Buttermilk Cornbread with Taco Black Bean Chili. Yum.
Buttermilk Cornbread is delightful. Better make two batches! Add some chili while you’re at it!
Here’s the recipe.
BUTTERMILK CORNBREAD
(Recipe adapted from Sally’s Baking Addiction)
Buttermilk Cornbread
Equipment
- 1 8x12" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
- 1 medium mixing bowl
- 1 spatula
Ingredients
- 1 cup Wayside Inn stone-ground cornmeal or other stone-ground cornmeal if available
- 1 cup UNBLEACHED flour bleached flour toughens baked goods
- 1 tsp. baking powder aluminum free preferred
- 1/2 tsp. baking soda
- 1/8 tsp. sea salt
- 1/2 cup unsalted butter melted and cooled slightly (1 stick)
- 1/3 cup brown sugar packed
- 2 tbsp. honey
- 1 large egg
- 1 cup buttermilk or soured milk
Instructions
- Preheat oven to 400°F.
- Grease and flour an 8x12” glass baking dish. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Set aside.
- In a medium bowl, whisk the cooled, melted butter, brown sugar, and honey together.
- Add egg and buttermilk.
- Pour the dry ingredients into the wet ingredients and whisk until just combined.
- Avoid overmixing.
- Pour batter into prepared baking dish.
- Bake for 20 minutes or until golden brown on top and a toothpick inserted in center comes out clean.
- Serve drizzled with honey, if desired.
Notes
Recipe adapted from Sally's Baking Addiction.
© Can’t Stay Out of the Kitchen
Nutrition
Buttermilk Cornbread is quick and easy to make.
This substantial cornbread is hearty and filling.
Buttermilk Cornbread is wonderful served with Taco Black Bean chili.
You may also enjoy these delicious recipes!
Buttermilk Cornbread
Equipment
- 1 8×12" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
- 1 medium mixing bowl
- 1 spatula
Ingredients
- 1 cup Wayside Inn stone-ground cornmeal or other stone-ground cornmeal if available
- 1 cup UNBLEACHED flour bleached flour toughens baked goods
- 1 tsp. baking powder aluminum free preferred
- 1/2 tsp. baking soda
- 1/8 tsp. sea salt
- 1/2 cup unsalted butter melted and cooled slightly (1 stick)
- 1/3 cup brown sugar packed
- 2 tbsp. honey
- 1 large egg
- 1 cup buttermilk or soured milk
Instructions
- Preheat oven to 400°F.
- Grease and flour an 8×12” glass baking dish. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Set aside.
- In a medium bowl, whisk the cooled, melted butter, brown sugar, and honey together.
- Add egg and buttermilk.
- Pour the dry ingredients into the wet ingredients and whisk until just combined.
- Avoid overmixing.
- Pour batter into prepared baking dish.
- Bake for 20 minutes or until golden brown on top and a toothpick inserted in center comes out clean.
- Serve drizzled with honey, if desired.
2 Comments
Merridale Evans
October 4, 2016 at 1:23 am
I have tried printing to a PDF file and sending it to my email address but I could not get it to work.
Teresa
October 5, 2016 at 7:05 am
Merridale, if you scroll down to the recipe, there is a blue printer icon in the top right hand corner. It should print if you click that button.