This Cornbread recipe takes just minutes to mix together. Super easy…. Made with buttermilk it is both moist and sweet. Making it the perfect side dish to go with chili, a barbecue cookout or anytime really!
This recipe is a sweet version of cornbread, it is light, fluffy, and has a texture you just can’t get from a boxed mix. It only needs a few simple staple ingredients that you may already have on hand. Taking less than 30-45 minutes from start to finish.
Northern-Style: This is the sweeter of the two versions, and it uses yellow corn meal.
Southern-Style: This version uses white cornmeal and has very little sugar in the recipe.
Gluten Free: Corn is naturally gluten-free, but read the package to be sure that there isn’t any cross contamination. You will also need to substitute your favorite gluten free flour in this recipe. Gluten free flour is sold at most grocery stores or online.
Tip for when making cornbread recipe
Over mixing: Try not to over mix the cornbread, be gentle with the batter as over mixing can cause the finished product to be dense, dry and crumbly. Put the electric mixer away and mix by hand. It’s okay to leave a few lumps in the batter.
If using a dark baking pan: A dark baking pan will make for a crustier bottom. This is because a dark pan absorbs heat quicker than a light colored pan, thus making a crispier bottom crust. This means that things baked in darker pans will cook a little faster, so watch for doneness a little sooner than the recipe calls for.
Baking soda: Baking soda does have a shelf life when used for baking. Check the expiration date on the packaging or if it’s been sitting in the cupboard for a while check it for effectiveness. To test, add 1/4 teaspoon of baking soda to a dish, then add 2 tablespoons of vinegar. You should see bubbling, if not it is time to replace your baking soda.
Store Keeps for up to 3-4 days, store leftovers in tin foil, plastic wrap of zip-lock bag
Freezing: Keeps frozen for up to 3 months
Try our other recipes
Moist Buttermilk Cornbread
Equipment
- 8"x8" pan
Ingredients
- 1/2 cup butter
- 2/3-1 cup white sugar (nutrition facts below are based on using 2/3 cups sugar)
- 2 eggs
- 1 cup buttermilk (You can substitute buttermilk by placing 1 teaspoon of vinegar in a liquid measuring cup and then fill it to the 1 cup mark with milk, let sit 5 minutes)
- 1/2 teaspoon baking soda
- 1 cup cornmeal, yellow
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees F (175 C). Grease an 8" square pan and set aside
- Melt butter in a saucepan. Remove from heat and stir in the sugar. Quickly add in the eggs and beat until well blended. Combine the buttermilk with the baking soda and stir. Then add in the cornmeal, flour and salt and mix just until blended, it's okay if a few lumps are still remaining.
- Pour batter into the prepared pan. Bake in the preheated oven, at 375 degrees, for 30-35 minutes, or until a toothpick inserted in the center comes out clean
- Let cool, cut and serve.
