Buttermilk Cornbread
Buttermilk Cornbread is a warm, buttery, lightly sweet cornbread made with cornmeal, flour, buttermilk, eggs, honey, sugars, and salted butter.
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Servings: 9
Ingredients
- 8 tbsp / 1 stick salted butter melted
- 1 tbsp softened butter for greasing the pan
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tbsp honey
- 1 cup buttermilk or buttermilk substitute
- 2 large eggs
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F.
- Grease an 8 x 8-inch baking dish with 1 tablespoon softened butter, coating the bottom and sides evenly.
- Set the prepared baking dish aside.
- Melt 8 tablespoons salted butter in the microwave on high until fully melted.
- Pour the melted butter into a large mixing bowl.
- Add the white sugar, brown sugar, and honey to the melted butter.
- Whisk until the mixture is smooth and evenly combined.
- Measure the buttermilk into a separate cup or small bowl.
- Add the baking soda to the buttermilk.
- Stir until the baking soda is incorporated into the buttermilk.
- Pour the buttermilk mixture into the butter and sugar mixture.
- Whisk until fully combined. This step also helps cool the melted butter before the eggs are added.
- Crack the eggs into a small bowl or measuring cup to check for shells.
- Add the eggs to the batter mixture.
- Whisk until the mixture is smooth and fully blended.
- Add the cornmeal, all-purpose flour, and salt to the mixing bowl.
- Whisk just until the dry ingredients are incorporated and the batter is combined.
- Do not overmix the batter, as this may affect the final texture.
- Pour the batter into the prepared baking dish.
- Spread the batter evenly into all four corners of the pan.
- Smooth and level the top with a spatula.
- Bake for approximately 30 minutes, or until the cornbread is golden brown and has pulled slightly away from the edges of the pan.
- Check for doneness by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs.
- Remove the cornbread from the oven.
- Allow it to cool slightly before slicing.
- Serve warm or at room temperature.
Notes
To make this Buttermilk Cornbread gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend.
Confirm that the cornmeal is certified gluten free, as some brands may be processed in facilities that also handle wheat.
Use gluten-free baking soda, honey, sugars, butter, eggs, and buttermilk or buttermilk substitute when necessary.
If using a buttermilk substitute, combine gluten-free milk with lemon juice or vinegar, and confirm all ingredients are safe.
Prepare the cornbread with clean bowls, whisks, measuring tools, baking dishes, and utensils to prevent gluten cross-contact, especially when baking for someone with celiac disease or gluten sensitivity.