Buttermilk Cornbread
User Reviews
5
Buttermilk Cornbread
Description
This Buttermilk Cornbread recipe features whole grain yellow cornmeal blended with all-purpose flour, sugar, baking soda, baking powder, and salt for structure and lift. The wet ingredients combine buttermilk, sour cream, eggs, and melted butter, with the butter cooled and folded in to create a slightly curdled batter that results in a tender texture.
The batter is poured into a hot, buttered cast iron skillet that has been preheated in the oven. This technique gives the bread a crisp, golden crust on all sides while keeping the interior soft and moist. Baking for 20 to 25 minutes develops a rich color and desirable doneness.
Once baked, this cornbread can complement savory dishes or be enjoyed warm. The recipe accommodates varying sweetness levels by adjusting sugar quantity. Proper storage recommendations ensure freshness if not served immediately.
Ingredients
- 1 cup yellow cornmeal whole grain, fine grind
- 1 cup all-purpose flour
- 1/3 to 1/2 cup granulated sugar (depending on how sweet you like your cornbread)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup buttermilk (preferably, whole, but low-fat can be substituted)
- 3/4 cup sour cream
- 2 large egg
- 8 tablespoons butter divided, unsalted
Instructions
- Place an 8- to 9-inch cast iron skillet in a cold oven (rack in middle position) and preheat to 400 degrees F.
- In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.
- Melt and cool 7 tablespoons of butter (cooling is important). In a bowl, whisk together eggs, buttermilk, and sour cream. Whisk in melted butter. The mixture will look a little curdled--this is the butter chilling into tiny clumps and is the desired result.
- Stir the wet ingredients into the dry ingredients until just combined. For tender cornbread, don't overmix.
- Remove the heated skillet from the oven and immediately add the remaining 1 tablespoon of butter. Use a heat-safe basting brush to swirl it around the pan's bottom and sides. When fully melted and foaming subsides, pour the cornbread batter into the skillet, spreading it into an even layer. It will immediately start to set on the edges.
- Bake for 20-25 minutes, until golden brown and a skewer inserted into the center comes out with just a few moist crumbs attached.
- Cool cornbread for about 15 minutes, slice into wedges, and serve warm with whipped butter, honey butter, or maple butter.
Notes
- Store baked cornbread in an airtight container at room temperature for up to 2 days for best texture.
- Reheat slices gently to restore moisture and warmth before serving.
- Adjust sugar between 1/3 and 1/2 cup depending on desired sweetness level.
- Use whole milk buttermilk for richer flavor; low-fat can be substituted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8wedges
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 421mg | 18% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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