Buttermilk Cornbread
User Reviews
5
Buttermilk Cornbread
Description
Buttermilk Cornbread uses a mixture of cornmeal, flour, and baking powder combined with eggs, buttermilk, milk, butter, mild olive oil, and honey to produce a runny batter. Beating butter, sugar, and salt until fluffy adds lightness, while the layering of flours provides structure and a slightly nutty flavor. The batter is baked until a tester comes out clean, yielding a cornbread with a tender texture and golden crust.
The honey adds subtle sweetness, complementing the mild butter and cornmeal flavors. The batter’s loose consistency results in a moist interior. Optional mix-ins such as grated cheddar cheese, jalapeños, cilantro, or fresh corn kernels introduce savory heat, herbaceous notes, and extra moisture, adapting the bread for varied tastes.
This cornbread serves well alongside soups, chili, or as a savory bread for meals. Its texture balances crumble with softness, making it easy to slice and enjoy warm or at room temperature.
Ingredients
- 6 tablespoons (3 oz) butter somewhere between cold and room temperature, unsalted
- 1/3 to 1/2 cup granulated sugar
- 1 3/4 teaspoon kosher salt
- 4 large egg
- 1 cup cornmeal
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup whole-wheat flour (or substitute all-purpose flour)
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 cup milk whole
- 1 cup buttermilk full-fat
- 1/2 to 3/4 cup olive oil mild
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
- Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)
- Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You're going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.
Notes
- To make cheddar and jalapeño cornbread, increase salt, omit honey, and fold in grated cheddar, finely chopped jalapeños, and chopped cilantro before baking.
- Adding fresh corn kernels just before baking adds moisture and a pudding-like texture to the cornbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 222kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 293mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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