Easy Buttermilk Cornbread
A simple and delicious cornbread recipe that is moist and perfect for pairing with various meals.
Ingredients
Dry Ingredients
- 1 cup cornmeal Look for stone-ground for a rustic texture.
- 1 cup all-purpose flour Feel free to use whole-wheat flour for a healthier option.
- 1/4 cup granulated sugar Adjust to taste—honey or maple syrup can be excellent substitutes.
- 1 tablespoon baking powder Ensure it's fresh for a good rise.
- 1/2 teaspoon salt Enhances the flavor profile.
Wet Ingredients
- 1 cup buttermilk You can use milk with a splash of vinegar as a substitute.
- 1/4 cup vegetable oil or melted butter Olive oil can be a health-conscious choice.
- 2 large eggs For a vegan option, consider flax eggs.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended.
- In another bowl, whisk together the buttermilk, eggs, and oil (or melted butter) until smooth and well combined.
- Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently but thoroughly until just combined.
Baking
- Grease an 8-inch square baking dish or cast-iron skillet with oil or butter.
- Pour the cornbread batter into the prepared dish.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serving
- Allow the cornbread to cool slightly before slicing and serving.
Notes
For healthier variations, consider gluten-free flour or adding shredded vegetables like zucchini or carrots.