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Sweet Buttermilk Cornbread

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I’m a newly established fan of sweet cornbread, and although I have some good recipes for sweet cornbread in my arsenal, I was lacking one that called for buttermilk.  I do have one with buttermilk for the hard-core Southern cornbread fans, but since I like sweet cornbread, I had to make one for the folks like me who’d like to have a sweet cornbread recipe that calls for buttermilk when that’s the only kind of milk they have on hand.

As was the case a last week when I made a big pot of spicy chili and wanted some sweet cornbread to go with it.  This is perhaps the most tender cornbread I’ve ever made, and when fresh from the oven, is so close to the texture of a cake.  The next day it’s more sturdy, but still the crumb is quite delicate compared to regular cornbread.  I loved it!  Balanced our spicy chili perfectly. :)

Sweet Buttermilk Cornbread

Printable recipe
Printable recipe with picture

1 cup (4 1/4 oz) all-purpose flour
1 cup (4 7/8 oz) cornmeal
2/3 cup (4 3/4 oz) granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/4 cups buttermilk
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease an 8×8 square pan (I used bacon grease) or a 10 inch cast iron skillet; set aside.

In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking soda, and salt until combined. In a separate smaller mixing bowl, beat the eggs, then whisk in the buttermilk and oil. Pour into the cornmeal mixture and stir together until mostly blended but a few lumps remain. Let the batter rest for five minutes, then pour into prepared pan and bake for 30 minutes (start checking at 20 minutes for a cast iron skillet) or until a toothpick inserted in the center comes out clean. Serve warm with butter.

Recipe source: a marriage of my Favorite Cornbread and Grandmother’s Buttermilk Cornbread from allrecipes.com

Soup & chili weather is upon us, and cornbread is the perfect accompaniment!

Favorite Cornbread – my pictures don’t do this cornbread justice.  It is my favorite and probably will always be my favorite.

Homestead Cornbread – no flour, no sugar! Naturally gluten-free.

Lighter Northern Cornbread – great cornbread doesn’t have to cost the calorie bank an arm and a leg.

 

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

26 responses »

  1. All of the cornbread looks great. I also like sweet cornbread.
    Lillian

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  2. Mmmmmm…got cornbread on the menu to go with chili for tonights dinner. I think I’ll give your northern cornbread recipe a go!

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  3. Yep, have everything to make this – weee!! Although V, I may have to add pickled jalapenos to mine!

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  4. V, what’s the soup in the picture with the cornbread? It looks amazing.

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    • OK this made me laugh! I never blogged it b/c I thought it was so ugly, and even cringed to include the picture here. haha! Love that everyone is different – glad that you thought it looked so good! It was just a basic ham and white bean soup if I recall, but I think I cut up a ham steak or something funky b/c the ham looks freakified to me. haha!

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      • Remind me of something my mom used to make that I hated as a kid, but now love. Some stuff I make doesn’t photograph well, either, but I think your soup looks awesome. Could go for a bowl right now!

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  5. super intriuged by the buttermilk. can’t wait to try it out :)

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  6. So…how does it compare with our standard—Jiff cornbread? :)

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  7. Veronica, thank you for posting this recipe (and links) — a cornbread extravaganza! I’m making a batch of chili today and just gotta have cornbread with it, like you. ;) I also loved your photo with the cast iron skillet.

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    • Dennis got that for me for Christmas two years ago and I’m just now starting to really use it a lot. I was storing it below the oven and decided to keep it on the stove so I’d remember to use it! I love it. :)

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  8. Soup season is almost here!

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  9. Even though I live in the south, I don’t think I’m a true southerner as I like sweet cornbread too. This version sounds fabulous Veronica, that first photo got my mouth watering!

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  10. Oh that cornbread looks perfect! It truly IS soup season and cornbread is sooo great to enjoy along side it. Thanks for sharing – very lovely photos Girlie. XO

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  11. Pingback: Smoky Red Lentil Chili {vegan} | Veronica's Cornucopia

  12. Pingback: Creamed Corncakes | Cooking Is My Sport

  13. Pingback: Marge Burkell – Delicious Low Carb Chili Recipes!

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