Mmm, the aroma of freshly baked cornbread. Is there anything more homey and comforting? I think not. As a chef specializing in southern-style cuisine, I know a thing or two about cornbread. And let me tell you, this southern buttermilk cornbread recipe is *the* recipe you’ve been searching for.
There’s just something so nostalgic about a classic Southern buttermilk cornbread – crispy on the outside and light and fluffy on the inside, with just the right amount of sweetness. It pairs perfectly with chili, soup or even barbecue – in fact, it’s almost a requirement for any southern-style meal.
But let’s face it: not all cornbreads are created equal. Some are too sweet, some too dry, and others just lack that authentic Southern taste. That’s where this recipe comes in. It’s been perfected over time with the right combination of ingredients to create that classic Southern cornbread taste.
So what sets this recipe apart from the rest? First of all, we use fat-free buttermilk for that signature tanginess and moisture that makes the best cornbread. We also combine purpose flour and yellow cornmeal in just the right ratio to balance out the flavors and textures.
Now, if you’re thinking that homemade cornbread requires hours in the kitchen, rest assured – this recipe is quick and easy. With just a few ingredients and simple steps, you can have delicious fresh-baked buttermilk cornbread on your table in no time.
Trust me when I say – once you try this Southern Buttermilk Cornbread Recipe, it’ll be hard to go back to anything else.
Why You’ll Love This Recipe
Listen up y’all, I’m about to reveal why this southern buttermilk cornbread recipe is a true winner. First of all, nothing screams classic southern cuisine like a sweet and salty slice of cornbread. This recipe has the perfect balance of savory and sweet flavors that will have you reaching for seconds or even thirds.
Not only does this recipe embody the true essence of southern comfort food, but it’s also incredibly versatile. You can have it as a side dish for barbecue, chili or soup, or even have it for breakfast with some butter and honey. It’s so good; you’ll forget about biscuits and start using cornbread to soak up your gravy.
But what sets this recipe apart from others is its use of fat-free buttermilk instead of regular milk. Let me tell you, that little substitution alone makes this cornbread irresistibly moist and tender. Plus, the combination of all-purpose flour and yellow cornmeal gives it the perfect texture and crumb.
And if you’re looking to make healthier choices in your baking, fear not my friend. This recipe includes an egg substitute and canola oil instead of traditional butter or lard. It’s satisfying without packing on the calories.
So there you have it folks, all the reasons why this southern buttermilk cornbread recipe is THE one to try. Don’t believe me? Give it a shot and thank me later.
Before starting any cooking adventure, it is always essential to have all the ingredients on hand. For this Southern Buttermilk Cornbread recipe, we will be using a combination of classic Southern staples and baking essentials.
Here is what you need:
- 2 cups white or yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, beaten
- 3/4 cup canola oil or vegetable oil
- 3 cups buttermilk (or 3 cups fat-free milk + 3 tablespoons white vinegar)
Note that while buttermilk is the key ingredient for southern buttermilk cornbread, you can easily substitute it by combining fat-free milk with a tablespoon of white vinegar or lemon juice. Additionally, feel free to use stone-ground cornmeal for more texture and flavor.
The Recipe How-To
Now, let’s get cracking on this classic Southern Buttermilk Cornbread Recipe!
Preheat the Oven
First things first, preheat your oven to 425°F (220°C). It is essential to have the right temperature to make sure the deliciousness of this cornbread is brought to life.
Mix the Dry Ingredients
In a mixing bowl, whisk together 2 cups cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, 2 teaspoons baking powder and 1 teaspoon baking soda. Make sure everything is well combined and there are no clumps.
Mix the Wet Ingredients
In a separate mixing bowl, whisk together 3/4 cup fat-free buttermilk, 3 tbsp canola oil and 2 large eggs until thoroughly mixed. If you don’t have buttermilk on hand, you can use an egg substitute.
Combine Dry and Wet Ingredients
Next up, gradually pour the wet ingredients into the dry ingredients while stirring with a spatula. Keep mixing until it forms a smooth batter.
Pour into Your Pan
Pour the batter evenly into an 8-inch square baking pan, which has been greased with cooking spray or butter. Make sure you smooth out the batter so it covers every corner of the pan.
Pop your pan into your preheated oven and bake for approximately 20 minutes. Keep an eye on it after 15 minutes as oven temps may vary. The Southern buttermilk cornbread should be golden brown and cooked through when done! Remove from oven and let it cool slightly before slicing and serving!
You now have perfectly moist cornbread waiting for you. Enjoy this cornbread with some salted butter or even honey for some sweetness.
Substitutions and Variations
Listen up, folks! While the classic Southern buttermilk cornbread recipe is undoubtedly delicious, it’s always good to switch things up and try something new. Here are some substitutions and variations that will take your cornbread game to the next level.
1. Egg Substitute: If you’re vegan or allergic to eggs, don’t fret! You can use a 1/4 cup of unsweetened applesauce or mashed bananas per egg in this recipe for added sweetness and moisture.
2. Flour Variations: Instead of using all-purpose flour, switch it up to self-rising flour or gluten-free flour for a healthier option that still tastes amazing.
3. Sugar Substitutes: For those who avoid refined sugar, you can substitute with honey, agave syrup or maple syrup instead. Keep in mind that these sweeteners will have a distinct flavor impact on the final product.
4. Type of Cornmeal: You can use either yellow, white or stone-ground cornmeal in this recipe- all will taste great! Stone-ground variety will give you a coarser texture while white cornmeal will be more tender.
5. Buttermilk Alternatives: Don’t have buttermilk? No problem, opt for kefir or sour cream – they’ll also add a tangy flavor and tender texture.
6. Add-ins: Play around with savory or sweet add-ins like jalapenos, bacon bits, cheese or honey to personalize your cornbread recipe.
So let’s see what you got! Experiment with these substitution and variation suggestions to make this classic Southern dish your own unique creation. Trust me, your taste buds won’t regret it.
Serving and Pairing
Let me tell you, there’s nothing quite like a warm slice of buttermilk cornbread on a cold day. This classic southern dish is so versatile and can be served on all sorts of occasions. Here are some of my favorite ways to serve and pair it:
Firstly, there’s no better way to enjoy buttermilk cornbread than with a hearty bowl of chili or soup. The bread’s subtle sweetness perfectly complements the savory flavors in the dish. I also love to crumble it up and add it to the top of the soup for some extra texture.
If you’re looking for a more laid-back approach, try it alongside some pulled pork or fried chicken. Buttermilk cornbread adds a southern charm to any backyard barbecue or potluck.
And what about breakfast? You can easily turn leftover buttermilk cornbread into decadent french toast or breakfast sandwiches. Just slice it up, dip it in some egg substitute, and fry it in a pan for an indulgent morning meal.
But wait, there’s more! Don’t forget about dessert. Pair your classic southern buttermilk cornbread with some honey butter, peach preserves, or whipped cream cheese for an unexpected sweet treat.
When it comes to serving sizes, I recommend cutting the bread into thick slices or small squares depending on the occasion. For intimate dinners or family meals, cut large squares and serve them warm with salted butter. For larger events, opt for smaller pieces that guests can grab and munch on-the-go.
No matter how you serve it, this Southern Buttermilk Cornbread recipe is sure to be a crowd-pleaser. Its versatility makes it the perfect addition to your culinary repertoire. Whether you’re hosting an autumn dinner party or need a cozy snack for movie night at home, classic southern buttermilk cornbread has got you covered!
Make-Ahead, Storing and Reheating
Ah, the sweet aroma of freshly baked Southern Buttermilk Cornbread can prompt a sudden binge-eating frenzy. But what if there is leftover after the initial feast or you are early in prepping ahead for future indulgences? Well, worry not my fellow home-cook, as I’ve got you covered.
If you’re anything like me, then making a larger batch of this cornbread recipe is a no-brainer. The leftovers can be stored for a later date, and if reheated correctly, they will be just as delicious as when they were freshly baked.
To store leftover Southern Buttermilk Cornbread conveniently, wrap it tightly with plastic wrap or aluminum foil and then place it in an airtight container, preferably a resealable plastic bag that can be stored in the refrigerator for up to four days.
When reheating the cornbread, there are two options: microwave or oven. If you intend to use microwave, sprinkle each slice with water before reheating it in the microwave until heated through. However, if you want that crispy exterior that everyone loves so much with their cornbread, reheating in the oven is the way to go.
To reheat your cornbread using an oven: Preheat your oven to 350°F. Place individual slices of cornbread on a baking sheet lined with parchment paper and place on a middle rack. Heat between five and ten minutes or until cornbread has warmed and crisped up to your liking. For whole loaves, wrap them in aluminum foil and bake at 350°F for approximately 10-15 minutes.
Now the beauty of this southern buttermilk cornbread recipe is that you can even prep ahead of time and freeze them in batches to enjoy whenever you crave a warm slice. To freeze: Cut your leftover cornbread into small squares or slices and allow them to cool completely at room temperature before wrapping tightly with freezer paper or plastic wrap of choice. Then, store them in a freezer bag and label them before placing them in the freezer.
To reheat frozen cornbread, remove it from the freezer, thaw to room temperature, and then reheat either in the microwave as described above or oven following the steps described earlier. Allow for a few extra minutes due to the frozen nature of the bread.
Now that you know how to make this cornbread ahead of time, store it correctly and also reheat it on those “cornbread cravings” occasions; anytime you feel like a slice will be ready at your request.
Tips for Perfect Results
When it comes to baking a classic Southern Buttermilk Cornbread, there are a few things you’ll want to keep in mind if you’re looking for the best possible results. As someone who has been perfecting this recipe for years, I have learned a thing or two about what makes a truly spectacular cornbread. Here are my top tips for ensuring that your next batch of buttermilk cornbread is absolutely perfect.
First and foremost, make sure that your oven is properly preheated before you begin baking. This is essential to ensuring evenly cooked cornbread with that perfect golden-brown crust. You’ll want to let your oven heat up for at least 10-15 minutes before popping in the pan.
Additionally, be careful not to overmix your batter – this can result in tough, rubbery cornbread. Stir just until the ingredients are combined and then stop; lumps are perfectly fine (and arguably even desirable) in your batter.
Another tip to get that signature crispy crust is to place a cast-iron skillet inside the oven as it preheats. Then add your butter or oil allowing it time to sizzle for few seconds before adding the batter.
Try to avoid overbaking your cornbread, as this can cause it to dry out quickly. Use a cake tester or toothpick inserted into the center of the bread to determine when it’s done; if it comes up clean with no crumbs attached, then it’s ready.
Lastly, resist the urge to cut into your bread right after it comes out of the oven – this can cause steam to escape and result in dryness. Let your cornbread rest for at least 10-15 minutes before slicing and serving with some salted butter on top.
By following these simple tips, you’ll be able to produce deliciously moist and flavorful Southern Buttermilk Cornbread every single time – just like we do down South.
Before concluding this recipe article, let me address some frequently asked questions regarding this classic southern buttermilk cornbread recipe. I know how important it is to clear out any doubts that arise during the cooking process, so you can enjoy a delicious cornbread that meets your expectations. So, stay with me and let’s clarify any question that may be troubling you.
What is the difference between cornbread and Southern cornbread?
The way cornbread is made can vary depending on the region, with the northern recipe having less sweetness and using fewer eggs and yellow cornmeal to give it a rough texture. In comparison, the southern version of cornbread is characterized by its buttery taste and is made with either yellow or white cornmeal, and more eggs are used to give it a softer and cake-like texture.
Why do you put buttermilk in cornbread?
In this recipe, we opt for the use of buttermilk instead of regular milk in our cornbread. This ingredient serves a dual purpose of not only infusing a more indulgent and velvety taste, but also enhancing the baked goods’ softness.
Do Southerners put sugar in cornbread?
When it comes to making Southern cornbread, the traditional taste just doesn’t seem to be there anymore, even with the use of flour and sugar. According to Serious Eats, the secret to achieving that authentic, old-fashioned taste is to use stone-ground cornmeal and leave out the sugar and flour altogether.
Is cornbread and buttermilk a Southern thing?
When it comes to delicious Southern desserts, cornbread and milk (or buttermilk) are a perfect pair.
Now that you know how to make the perfect Southern Buttermilk Cornbread, it’s time to get baking! Remember to follow the recipe carefully and use high-quality ingredients for the best results. Whether you prefer classic Southern cornbread or a sweet variation, this recipe won’t disappoint.
So what are you waiting for? Get your apron on and start whisking those ingredients! Your friends and family will thank you for bringing a taste of the South to their table. Trust me, once you’ve tried this recipe, it’ll become a staple in your kitchen.
And don’t forget to share your creations with us in the comments. We’d love to see how your buttermilk cornbread turned out!
Southern Buttermilk Cornbread Recipe
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 cups fat-free buttermilk
- 2 tablespoons canola oil
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup egg substitute
- Heat oven to 450 degrees.
- Grease a 10-inch cast iron skillet.
- Mix all ingredients. Beat vigorously 30 seconds.
- Pour batter into pan.
- Bake about 20 minutes, until golden brown.
- Serve warm.