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
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
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.
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.