The Best Cornbread Recipe, is moist and light and airy, not sweet like a piece of cake, holds together so you can eat it with a fork or dip it in nice thick chili!!
Easy Cornbread Recipe
I know it’s pretty big claim to make calling this the best, but I stand by it!! I got this delicious recipe from my Mother in Law and I have always found that those recipes that have been around the longest always seem to be the best!!
This buttermilk cornbread recipe is moist and hearty!! Perfect side dish for soups, BBQ, chicken and so much more!! This cornbread will be the one you bring to parties or make just for special guests!!
How to Make Homemade Buttermilk Cornbread
This cornbread recipe only requires a few ingredients. Step one is crucial to making this homemade cornbread moist and airy.
Combine the buttermilk and the soda and set it aside. A beautiful chemical reaction will occur and cause the buttermilk to get full of air and bubbly, so make sure you have a bowl big enough for the buttermilk to grow!
Step two, while the buttermilk is getting all worked up, whisk the eggs until they are fluffy and combine with the melted butter and sugar.
Next, in another large mixing bowl combine the cornmeal, flour and salt and whisk to combine.
Step three, to the dry ingredients add the egg mixture and buttermilk and mix to combine, making sure to scrape the bowl to incorporate all of the dry ingredients.
Buttermilk Cornbread Recipe
Now that everything is all incorporated in the mixing bowl, pour it all into a well greased 9×13 inch baking dish. Bake in a 375ºF oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool for a few minutes before serving.
What is a Good Substitute for Buttermilk
If you don’t have buttermilk or prefer not to use it, you can substitute with an equal amount for regular milk mixed with 1 tablespoon of lemon juice or vinegar. Combine the milk and vinegar or lemon juice and allow to sit for 5 minutes. Once the milk has started to thicken, follow the recipe as instructed.
Can you Make Cornbread Ahead
You can make cornbread up to two days ahead of when you are going to eat. Make sure to wrap it tightly in plastic wrap and foil to prevent it from drying out. It can be stored on the countertop or in the fridge.
How to Store Cornbread
Cornbread can be stored on the counter tightly cover for up to 2 days. It can be kept longer in the fridge for up to 1 week. If you would like to store it longer, it can be cooked, cooled and tightly wrapped and kept in the freezer for up to one month.
The Best Buttermilk Cornbread Recipe
The Best Cornbread Recipe
- 2 cups buttermilk
- 1 tsp baking soda
- 1 cup butter, melted
- 1/2 cup sugar
- 4 eggs
- 2 cups cornmeal
- 2 cups all purpose flour
- 1 tsp salt
- Preheat the oven to 375ºF. Prepare a 9 x 13 inch baking dish by greasing with spray oil or butter.
- Combine the soda and buttermilk in a large bowl and set aside. (Seriously use a bowl that can hold at least 3 cups of liquid, the buttermilk will expand when mixed with the soda)
- Beat the eggs until fluffy, add in the melted butter and sugar. Make sure the butter is not too hot.
- In a large mixing bowl combine the cornmeal, flour and salt. Add in the buttermilk and butter mixtures and stir well to combine, making sure to scrape the bottom of the bowl to combine all of the dry ingredients.
- Pour into the prepared baking dish. Bake for 30 minutes, or until a toothpick poked in the center comes out clean.
Recipes to serve Buttermilk Cornbread with:
Can I make this Cornbread Sweeter?
This recipe is not super sweet. I like to make it this way so I can serve it with warm honey or maple syrup. If you want to make this a sweet cornbread, increase the amount of sugar to 1 1/3 cup.