Fabulous Buttermilk Cornbread
Fabulous Buttermilk Cornbread is one of the best cornbreads you will ever have! Don’t believe me? Make it and you will see for yourself.
I started making this Fabulous Buttermilk Cornbread to go along with my Signature Chili for every super bowl party I’ve hosted for the past decade or so.
Sure you could take the easy way out and buy a cheap box of Jiffy Cornbread Mix (which is not bad at all) but don’t you think you and your guests deserve better?
Prefer a spicier version of this cornbread? Check out my Cowboy Cornbread. Same great tasting cornbread but with a little kick. Or you can give my Southern Cornbread recipe a try. You can’t go wrong with either one!
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Gather your Ingredients
You will need the following ingredients to make this Buttermilk Cornbread recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, Buttermilk, Baking Soda, Cornmeal, All Purpose Flour, Salt, Powdered Sugar, Honey and Ground Cinnamon.
How to Make Buttermilk Cornbread
- Preheat oven to 375°F.
- Grease an 8-inch square pan. Set aside.
- In a mixing bowl, add melted butter and sugar. Mix well. Add eggs and mix until well blended. Combine buttermilk and baking soda and stir into the egg mixture.
- Add the cornmeal, all purpose flour and salt. Mix until well blended until only a few lumps remain.
- Add the cornbread mixture to the greased pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
- Mix all the butter ingredients together in a bowl until you’ve reached the desired consistency.
Fabulous Buttermilk Cornbread
Equipment
- Baking Dish
- Bowl for Mixing
Ingredients
CORNBREAD
- ½ Cup Unsalted Butter, melted
- â…” Cups White Sugar
- 2 Eggs
- 1 Cup Buttermilk
- ½ Tsp Baking Soda
- 1 Cup Yellow Cornmeal
- 1 Cup All Purpose Flour
- ½ Tsp Salt
TEXAS ROADHOUSE BUTTER
- ½ Cup Unsalted Butter, Softened
- ½ Cup Powdered Sugar
- ½ Cup Honey
- 1 Tsp Ground Cinnamon
Instructions
Make the cornbread
- Preheat oven to 375°F.
- Grease an 8-inch square pan. Set aside.
- In a mixing bowl, add melted butter and sugar. Mix well. Add eggs and mix until well blended. Combine buttermilk and baking soda and stir into the egg mixture.
- Add the cornmeal, all purpose flour and the salt. Mix until well blended until only a few lumps remain.
- Add the cornbread mixture to the greased pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
Make the butter
- Mix all butter ingredients together until you’ve reached the desired consistency.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I love to bake, so I decided to try this cornbread. It did not take long to make it and it was so moist and tasty.