There’s something magical about the smell of cornbread wafting through the house. I remember rainy afternoons spent in my grandmother’s kitchen, where the golden crust of her buttermilk cornbread filled every corner with warmth and comfort. We would gather around the table, eagerly waiting as she sliced the soft, moist bread, butter melting into each piece. This recipe captures that same love and nostalgia, bringing people together over a warm, hearty side dish. It’s special not just for its flavor, but for the memories it creates and the simple joy of sharing food with those you love.
why make this recipe
Buttermilk cornbread is a classic that complements many meals. Its slightly sweet flavor and tender texture make it the perfect side for chili, soups, or a hearty breakfast. What’s great about this recipe is its simplicity. With just a few basic ingredients, you can whip up a batch that delights both family and friends. Plus, the use of bacon fat adds a unique flavor that you can’t resist.
how to make Best Buttermilk Cornbread
Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 1 egg
- 2 Tablespoons honey
- 1/4 cup butter
- 2 Tablespoons bacon fat
Directions:
- Place a 10″ cast iron skillet into the oven and preheat to 400°F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir gently.
- In a medium bowl, stir together the buttermilk, egg, honey, and melted butter.
- Pour the liquid ingredients into the dry ingredients and stir just until mixed.
- Remove the pan from the oven and melt the bacon fat in it. Swirl the fat to grease the sides and bottom.
- Pour the cornbread batter into the skillet, level off the top, and place it back in the oven.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it rest on a wire rack for 10-20 minutes in the pan before slicing.
how to serve Best Buttermilk Cornbread
Serve your buttermilk cornbread warm, straight from the skillet or sliced onto plates. It’s delicious on its own, or you can top it with butter, honey, or your favorite jam. Pair it with a bowl of chili, a fresh garden salad, or even fried chicken for a complete meal.
how to store Best Buttermilk Cornbread
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze the cornbread by wrapping slices in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
tips to make Best Buttermilk Cornbread
- Use fresh buttermilk for the best flavor and texture. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
- Don’t overmix the batter; a few lumps are just fine. This helps keep the cornbread light and fluffy.
- Experiment with add-ins like corn kernels, jalapeños, or cheese for a unique twist!
variation
You can try using other types of cornmeal, such as fine or coarse, depending on your preference for texture. Adding a cup of shredded cheese or a handful of herbs can also elevate the dish.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the cornbread will be less tangy. Adding a tablespoon of vinegar or lemon juice can help mimic the acidity of buttermilk.
2. What if I don’t have a cast-iron skillet?
You can use any oven-safe baking dish, but the cornbread might not have the same crispy edges that a cast-iron skillet provides.
3. How do I reheat leftover cornbread?
Reheat in a toaster oven or microwave until warm. For a crispy texture, place slices in a skillet over medium heat for a few minutes.
Buttermilk Cornbread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 1/4 cup buttermilk Use fresh for the best flavor.
- 1 large egg
- 2 tablespoons honey
- 1/4 cup butter Melted.
- 2 tablespoons bacon fat Used for greasing the skillet.
Method
Preparation
- Place a 10" cast iron skillet into the oven and preheat to 400°F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir gently.
- In a medium bowl, stir together the buttermilk, egg, honey, and melted butter.
- Pour the liquid ingredients into the dry ingredients and stir just until mixed.
- Remove the pan from the oven and melt the bacon fat in it. Swirl the fat to grease the sides and bottom.
Baking
- Pour the cornbread batter into the skillet, level off the top, and place it back in the oven.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it rest on a wire rack for 10-20 minutes in the pan before slicing.