Why do you use buttermilk in cornbread?

Buttermilk is a staple in old-fashioned cornbread for several reasons. Buttermilk is naturally acidic, which helps soften the crumb and reacts with the baking soda to get a nice rise. It also adds fat, moisture, and a slightly tangy flavor, which keeps the cornbread moist, tender, and not too sweet.

Do you sweeten buttermilk cornbread?

It’s really a matter of personal preference. Southern cornbread is usually savory with little to no sugar, giving it a hearty, traditional flavor. Northern cornbread is often sweetened, making it more cake-like. You can always use less sugar in your favorite cornbread recipe until you find the sweet spot.

Why is my cornbread crumbly?

If your cornbread turned out dry and crumbly, there are a few places to check. First, did you make any modifications? Using less butter or fat-free milk will change the fat content, making the cornbread less tender and more prone to drying out. The main reason for crumbly cornbread, however, is over-baking. Once the middle is baked, get the cornbread out of the oven! The longer it bakes, the dryer it will be.

Buttermilk Cornbread

Name: Buttermilk Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup butter, melted, divided; 1 cup all-purpose flour; 1 1/2 cups yellow cornmeal; 1/3 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, at room temperature; 2 large eggs, beaten; 2 tablespoons maple syrup (optional, for serving)

Description

This old-fashioned style Buttermilk Cornbread tastes just like grandma used to make with a super moist, tender texture, crisp edges, and just enough sweetness to balance out the heat from your favorite chili. The batter takes just moments to whisk together, then bake and serve. There's a reason that cornbread is a classic, and this will be your new favorite recipe!

Ingredients

1/2 cup butter, melted, divided
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 large eggs, beaten
2 tablespoons maple syrup (optional, for serving)

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Instructions

Preheat the oven to 400°F. Lightly grease a 9-inch square baking pan with some melted butter.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together melted butter, buttermilk, and eggs until smooth.
Pour the wet mixture into the dry mixture. Use a silicone spatula to stir until combined and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Bake for 25 minutes until golden brown and a toothpick inserted in the centre comes out clean.
Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and drizzle with maple syrup (optional).

Notes

How to store: Once the cornbread has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for 4-5 days, but refrigerated cornbread tends to dry out. Works great for soup!

How to reheat: To reheat, simply pop the cornbread in the microwave for 15-20 seconds or warm it in the oven at 350 F for 5-10 minutes until it’s heated through.

How to freeze: For longer storage, freeze leftover cornbread in an airtight container or freezer bag for up to 3 months. Place it in the fridge overnight to thaw.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Bake
Cuisine: American