Sweet Southern Buttermilk Cornbread
If you are looking for a good cornbread, maybe searching for a cornbread with buttermilk recipe, look no further because THIS cornbread recipe with buttermilk is the absolute best!
If you are looking for one more meaningful but EASY recipe to prepare for your table for holiday guests, consider my Sweet Buttermilk Cornbread recipe. Sweet cornbread is best served with a pat of salted sweet cream butter and a drizzle of honey.
On my holiday groaning board, I cut this easy quick bread into squares and place it at the end of the line. You’d be surprised how many guests get to the end of the buffet and have that “happy-surprised” look on their face when they recognize delicious cornbread, made with love.
Cornbread recipes are everywhere it seems. Every momma and grandmomma has a ‘family favorite’ for the best cornbread recipe. What sets mine apart? I honestly do not know! All I can tell you is that it’s difficult to keep around, absorbs a spoonful of salted butter or honey butter while still hot, and tastes out of this world drizzled liberally with honey.
And why use buttermilk in cornbread you ask? Why not just melt butter and and whisk in a few eggs? This sweet buttery cornbread recipe would be nothing without the acidic balance of buttermilk. It levels the ‘sugar playing field’ so to speak, and that’s alright by me. A sweet and savory cornbread without buttermilk would be texturally grainy, a good bit dry, and super sweet.
There are some darn good additions out there that just make your cornbread stand out. Buttermilk cornbread with Vidalia onions, chopped jalapeños, cooked kernel corn, cooked chopped bacon or smoked ham bits, pimentos, or even tiny cubes of roasted butternut squash are fantastic variations of this recipe and also make fabulous sweet buttermilk cornbread muffins.
My sweet cornbread recipe I am sharing today comes from a whole bunch of experimenting in the kitchen. The original goal was to come up with a sweet and savory cornbread crouton to use atop a lobster salad in conjunction with a lemony gremolata. The best cornbread recipes are not always buttermilk cornbread recipes. There was something about the lemon gremolata that did not go well with a sweet, unbalanced cornbread. It just tasted…bad. Bitter almost.
Well, when trying to reverse a flavor profile, oftentimes it’s easiest to introduce that same flavor profile in a different element of the dish. From this, you get balance. My recipe for buttermilk cornbread worked as opposed to a cornbread made without buttermilk because the acidity in the buttermilk balanced the lemon. It’s science. I get it, but explaining it is something different altogether.
I almost always add cornbread to my bread baskets on the table. You’d be surprised how many people will grab for a sweet bread over a crusty savory bread to start their dinners!
Does your best recipe for cornbread call for buttermilk? Even if it does, I would be interested to know what you thought if after trying this one. Such is the method for a not overly sweet cornbread with buttermilk. I begin the by melting butter in a 9 inch cast iron skillet. To the melted butter, I add sugar, lightly beaten eggs, flour, cornmeal, and baking powder. Stirred together using the tines of a fork, and in a still warm skillet, this cornbread takes no time at all. As long as the dry ingredients are incorporated and lumps are smoothed, you’ll get a lovely finished bake.
I like my cornbread cut into squares. To get perfect squares, I pour the batter into an 8″ x 8″ cake pan to bake. If you prefer wedges, bake it up in a cast iron skillet. I have made cornbread this way, but used a separate skillet to bake it in, as whatever you use to bake MUST BE GREASED.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Sweet Buttermilk Cornbread
- 8" x 8" baking pan / glass baking pan
Ingredients for Sweet Buttermilk Cornbread
- 1/2 cup butter I prefer salted butter for this recipe
- 2/3 cup sugar
- 2 extra large eggs lightly beaten
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal white or yellow
- 1 cup flour
- 1/2 teaspoon salt
- Preheat oven to 375° F.
- Grease an 8 inch square pan liberally with butter on bottom and all sides. Set aside.
- Melt butter slowly in large skillet. You do not want the butter to brown, only to foam, so medium heat is enough.
- Once butter is melted, remove from heat and stir in sugar and the beaten eggs and stir quickly with the tines of a fork until well blended.
- Combine the buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and smooth out any lumps. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- I like to cut these squares while the bread is still hot. I enjoy this bread best with a BIG (probably too much) pat of salted butter, and a healthy drizzle of raw local honey. It's the bees knees.
Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a wonderful week – Happy Holidays!