Buttermilk Cornbread Recipe
This buttermilk cornbread is soft and moist on the inside with a little crunch on the top. It is made with low fat buttermilk and lightly sweetened with honey and sugar.
Servings: 9
Calories: 307kcal
Ingredients
- 1/2 cup unsalted butter melted
- 2 eggs room temperature
- 1 cup low fat buttermilk
- 1/4 cup honey
- 1 cup cornmeal
- 1 cup all purpose flour*
- 1/4 cup white granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter to rub the baking pan
Instructions
- Pre-heat oven to 375°F. Rub a 9x9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well. (Expert tip: if you want your cornbread a little more buttery, place a few thin slices of butter around the bottom of the baking dish, before adding the cornbread batter.)
- Combine dry ingredients in one bowl and whisk them well.
- Combine wet ingredients in another bowl and whisk until smooth.
- Slowly add dry ingredients into wet ingredient, whisking after each addition.
- Make sure it's all whisked together completely and set aside for about 10 minutes to let all those beautiful ingredients activate.
- Transfer batter into prepared baking dish and spread it evenly.
- Bake for about 30-35 minutes. You may need to loosely cover the baking dish with aluminum foil after about 20 minutes, if the top is browning too fast. (To make sure that your cornbread is moist and done, aim for the internal temperature to be 195°F.)
- Take out of the oven and let it sit for about 10 minutes before cutting.
Video
Notes
- *Gluten Free Notes: simply use gluten free all purpose flour instead of regular one!
- Check if it's done: internal temperature of cooked cornbread that is moist and done should be at 195°F.
- Cooking in skillet: Use a 10-inch cast iron skillet, butter it generously, bake for about 20-22 minutes, and check the internal temperature.
- Storing at Room Temperature: cover it air-tight with plastic wrap or aluminum foil and store for up to 2 days at room temperature.
- Storing in Refrigerator: Cornbread will stay good for up to a week in the refrigerator, keep it air-tight. Make sure to cool it first!
- Freezing: In the freezer, it will last up to 3 months. Wrap each cooled piece in plastic wrap and then place them into a large freezer zip-top bag. Get the air out, seal, and place in the freezer.
Nutrition
Calories: 307kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 202mg | Potassium: 242mg | Fiber: 2g | Sugar: 14g | Vitamin A: 460IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.5mg