This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.Listen to the audio recipe using the player below (includes the recipe for Honey Butter!)
Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
1 ½ cups medium grind cornmeal, 1 cup all purpose flour, 3 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon kosher salt
Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
1 ½ cups buttermilk, 2 large eggs, ¼ cup vegetable oil
Stir the wet mixture into the dry mixture. Pro Tip: Do not overmix your batter, just stir until it is combined.
Pour into the prepared 9 inch round.
Bake at 400 degrees for 30- 35 minutes.
Storing
Keep at room temp in an airtight container for 2-3 days.You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months. To thaw place at room temp for 12-24 hours.
Video
Notes
BUTTERMILK: If you do not have buttermilk you can make your own by combining 1 cup milk with 1 tablespoon white vinegar (or lemon juice), give it a stir and let it sit for 5 minutes.