Buttermilk Cornbread
This Buttermilk Cornbread pairs perfectly with cold weather food! Serve with a delicious crockpot meal, soup, or homemade chili.
It is finally cornbread weather and I am SO happy. I don’t think I’ve ever appreciated Fall as much as I am this year. It would be awesome if this weather stuck around for awhile, but it always seems like we get cheated out of a true Fall here in Texas. Some years at Halloween we will be bundled up with coats over our costumes, and some years it’s still 90 degrees out and we are sweating!
This buttermilk cornbread pairs perfectly with Fall food! It’s a quick and simple recipe, and it makes a lot. If you’re looking for a yummy chili + cornbread one-pot-wonder, try this Chili Cornbread Pie.
What’s Needed for Buttermilk Cornbread?
Making cornbread from scratch is much simpler than you might think! Here’s all you’ll need to make this easy buttermilk cornbread:
- Butter
- Cornmeal
- All-purpose flour
- Baking soda
- Granulated sugar
- Eggs
- Buttermilk
How to Make Cornbread From Scratch
- Whisk together the flour, cornmeal, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar. Add in the eggs.
- To the wet ingredients, add half the flour mixture followed by half the milk, mix completely.
- Add in the remaining dry ingredients and milk.
- Turn the batter into a greased 9×13-inch baking dish.
- Bake until the edges are a light golden brown.
Can I Use a Buttermilk Substitute?
In a pinch, you’re probably fine to use a buttermilk substitute of whole milk and vinegar or lemon juice. But since this southern cornbread recipe is so simple, it really is best to use the real thing!
Can I Freeze Cornbread?
Yes, this moist buttermilk cornbread freezes beautifully. Let it cool completely, then seal inside a freezer bag for up to 3 months. To thaw, set on your counter or gently reheat in the oven.
Tips for the Best Ever Cornbread
- Note that this cornbread recipe calls for cornmeal, not grits or polenta. They’re all different corn byproducts, so read the labels carefully before buying.
- Your butter needs to be softened to room temperature before being creamed together with the sugar.
- Once the ingredients have all been added to the bowl, mix until just combined. Be careful not to over mix!
What to Eat With Southern Buttermilk Cornbread:
If you are looking for something to eat with this cornbread, try one of the following:
- 10 Freezer Crock-Pot Meals
- Homemade Chili (without beans)
- Homemade Chili with Beans
- Instant Pot Chicken Tortilla Soup
- White Chicken Chili
Ingredients
- 6 tbsp butter , softened
- 1 1/2 cups cornmeal
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups buttermilk
Instructions
- Preheat oven to 400 degrees F and grease a 9×13-inch baking dish.
- Combine the flour, cornmeal, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar in a mixing bowl on medium speed.
- Add in the eggs one at a time mixing completely after each one.
- Add in half the flour mixture followed by half the milk, mix completely.
- Add in remaining milk and flour mixture, beat until combined.
- Pour the batter evenly into the prepared baking dish.
- Bake for 20 minutes, or until edges are lightly golden brown.
Can I bake and then freeze?
These were perfect with chili.
I love cornbread. Thanks for allowing me to share this on my biscuit and cornbread roundup. YUM!
Blessings,
Diane Roark
I can’t wait to try this!
I love this cornbread – it is perfect fall food, and we get the same weather – too hot or too cold