Best Buttermilk Cornbread

Cornbread cut into squares with the tops spread with butter and drizzled with honey.

5 from 2 votes

Baked in square pan, this buttermilk cornbread recipe has the perfect balance of buttery corn flavor with just a touch of sweetness.

Prep Time10

Cook Time22

Total Time32

Course: Quick Breads & Muffins

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

Non-stick cooking spray
1-1/4 cup all-purpose flour
1 cup cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk at room temperature
2 large eggs at room temperature
1/4 cup vegetable oil
1/4 cup unsalted butter, melted and cooled

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch square baking pan with non-stick cooking spray and line with parchment paper.
In a large bowl, stir the flour, cornmeal, sugar, baking powder, baking soda and salt.
Whisk together the buttermilk, eggs and vegetable oil in a medium bowl.
Fold the wet ingredients into the dry ingredients until they are almost combined, but you can still see some of the flour-cornmeal mixture.
Slowly and gently stir in the melted butter until the batter is just combined. Be careful not to over-mix it.
Spread the batter into the prepared pan.
Bake the cornbread for 20-22 minutes until it is golden brown and the edges pull away from the pan. When you press it in the middle, it should spring back.
Let the cornbread cool for 10 minutes before cutting it. You can serve it warm or at room temperature.

Notes

If you don’t have buttermilk, you can mix 1 tablespoon white vinegar or lemon juice with 1 cup regular milk.

You can bake this recipe in a 12-cup muffin pan. Grease it with non-stick cooking spray and bake for 18-20 minutes.

Serve cornbread with softened butter and/or honey.

Cornbread is best eaten warm when it is freshly baked. To store it, first let it cool to room temperature. You can keep it in an airtight container up to 2 days.

To freeze cornbread, wrap it tightly and then put it into an airtight container. To rewarm it, let it thaw. Then place it on a baking sheet. Cover it with aluminum foil and reheat it in a 350-degree F oven until it is warm, about 10 minutes.

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