Buttermilk Cornbread Recipe

Combine ingredients:

Combine your dry ingredients in one bowl and whisk them well. Then, combine the wet ingredients in another bowl and whisk it well.

Start pouring in wet ingredients into dry ingredients as you whisk. Make sure the batter is incorporated evenly but don’t overmix.

Bake:

Transfer the batter into a greased baking dish and bake for 30-33 minutes. If the top of the cornbread is getting dark too fast half way through, loosely cover it with a sheet of aluminum foil.

PRO TIP: If you’re not sure when your cornbread is done, use an instant read digital thermometer to check the internal temperature. Cornbread is nice and moist and done at 195°.

Adding More Flavors to Cornbread

There are many flavors you can add to cornbread, ranging from sweet to savory. This cornbread recipe is already sweetened so flavors that will go great with sweet are cinnamon, whole kernel corn, blueberries, cranberries, orange zest, or lemon zest.

To go a savory way, omit the honey but keep sugar in. Add savory flavor ingredients like cheddar cheese, jalapeno peppers, chives, whole kernel corn, cooked bacon, or cooked sausage.

Ingredients Tips and Substitutions

Unsalted butter – unsalted butter is always better to use to control the amount of sodium and saltiness in your food. You will need butter for the batter and to grease the baking dish.

Low Fat Buttermilk – Did you know that buttermilk mixes with the baking soda to help create the fluffiest texture? That’s why it’s such a key ingredient. Just note that low fat buttermilk works better!

Cornmeal – make sure to use cornmeal not corn flour.

Sugar and honey – use white granulated sugar unless you’d like to add some more richness to the taste, then use light brown sugar. As far as honey, choose aromatic and pure honey. (Local is always best if you can get your hands on it.)

Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to be potent, you need to use them within 6 months of opening the containers.

GLUTEN FREE NOTE: to make this cornbread gluten free, simply use gluten free all purpose flour instead of regular one and double check that your cornmeal is labeled gluten free!

How Long Does Cornbread Last?

If you have any leftover buttermilk cornbread, don’t worry, because I have some storing tips for you here!

Room Temperature:

Cornbread can last up to 2 days at room temperature. If you want to leave it on the counter, then you should cover it air-tight with plastic wrap or aluminum foil. You can also transfer it into a zip-top bag or food storage container with a lid.

Refrigerator:

Refrigerator is your best best when you want to store food for a longer amount of time. Cornbread will stay good for up to a week in the refrigerator but you want to keep it air-tight. I recommend using plastic wrap and wrap each individual piece air-tight. Make sure to cool it first!

Freezer:

To extend its life even longer, your best bet is the freezer. 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.