Why You’ll Love this Southern Buttermilk Cornbread Recipe
When you take a bite of this Southern Buttermilk Cornbread, you’ll instantly understand why it’s a beloved staple in Southern kitchens.
Its golden crust beckons you, while the tender, moist interior melts in your mouth. The slight tang from the buttermilk balances perfectly with the sweetness of cornmeal, creating a flavor explosion.
I love how it pairs with savory dishes like chili or greens, soaking up all those delicious juices. Plus, it’s incredibly easy to whip up, making it a go-to for family gatherings.
Trust me, once you try this cornbread, you’ll want it at every meal!
Ingredients of Southern Buttermilk Cornbread
When it comes to whipping up a batch of Southern Buttermilk Cornbread, the ingredients you’ll need are simple yet essential for bringing that warm, comforting flavor to life. This cornbread is all about balance—the rich creaminess of buttermilk, the hearty texture of cornmeal, and just a hint of sweetness. It’s like a warm hug on a plate, perfect for any meal.
So, let’s gather what we need to get this cornbread party started!
Here’s the list of ingredients you’ll need for this delightful recipe:
- 2 eggs
- 1 pint buttermilk
- 1 3/4 cups Martha White Self-Rising Enriched White Cornmeal Mix
- 3 tablespoons flour
- Vegetable oil (for greasing the pan)
Now, while these ingredients are straightforward, there are a few things to keep in mind.
First off, using Martha White Self-Rising Cornmeal Mix is key to achieving that perfect rise and texture. Trust me, I’ve tried other brands, and let’s just say I’d a cornbread that could double as a doorstop.
And about the buttermilk—if you don’t have any on hand, you can make a quick substitute by mixing milk with a splash of vinegar or lemon juice. Just let it sit for a few minutes, and voilà! You’re ready to go.
How to Make Southern Buttermilk Cornbread
Alright, y’all, let’s plunge into how to make this scrumptious Southern Buttermilk Cornbread. First things first, you’ll want to preheat that oven to a nice 400°F. This step is essential because we want our cornbread to bake evenly and get that beautiful golden color.
While the oven warms up, grab a mixing bowl and combine 2 eggs with 1 pint of buttermilk. Now, if you’re like me and have a tendency to get egg shells in the mix, just breathe. It happens to the best of us. Use a wire whisk to mix them together until they’re well blended—give it a good minute or so.
Next up, you’ll add in 1 3/4 cups of Martha White Self-Rising Enriched White Cornmeal Mix. This is where the magic happens; the cornmeal gives it that wonderful texture and flavor. Stir in the cornmeal until the batter resembles pancake batter—smooth but thick enough to hold its shape.
Then, sprinkle in 3 tablespoons of flour and mix it all together. Here’s a little tip: don’t overmix. A few lumps are totally okay; they add character.
Now, while you’ve been busy mixing away, it’s time to prep your baking vessel. You can use an 8×8-inch pan, a casserole dish, or even a muffin pan if you’re feeling fancy. Pour just enough vegetable oil into the bottom to coat it lightly—about a tablespoon should do it for the pan. If you’re using a muffin pan, aim for about a teaspoon per cup.
Now, pop that oiled dish into the hot oven to let the oil get sizzling. You’ll know it’s ready when a drop of batter sizzles upon contact. Carefully pour your batter into the hot dish or muffin cups, filling them about two-thirds full.
Bake for approximately 20 minutes, and keep an eye on it. When the top is golden and a toothpick inserted in the center comes out clean, it’s time to pull it out. Let it cool for a few minutes, butter it up, and enjoy that warm, comforting bite of Southern goodness.
It’s the kind of cornbread that makes you feel like you’re sitting on a porch in the South, sipping sweet tea, and reminiscing about good times.
Southern Buttermilk Cornbread Substitutions & Variations
If you’re looking to shake things up a bit, there are plenty of substitutions and variations you can try with Southern Buttermilk Cornbread.
For a sweeter twist, add a bit of honey or sugar to the batter. If you want a savory kick, consider mixing in jalapeños or shredded cheese.
You can also swap out buttermilk for yogurt or sour cream for a tangy flavor. For a gluten-free option, use a gluten-free cornmeal blend.
And don’t forget about adding herbs like rosemary or thyme to elevate the taste. The possibilities are endless, so get creative and make it your own!
What to Serve with Southern Buttermilk Cornbread
While Southern Buttermilk Cornbread is delicious on its own, it truly shines when paired with the right dishes.
I love serving it alongside a hearty bowl of chili or a rich gumbo; the cornbread absorbs all those flavors beautifully. It also complements fried chicken perfectly, adding a delightful texture contrast.
Don’t forget about collard greens or black-eyed peas—both make for a classic Southern meal.
For breakfast, I enjoy it with a drizzle of honey or a smear of butter.
Trust me, these pairings take your cornbread experience to a whole new level! Enjoy experimenting!
Additional Tips & Notes
To guarantee your Southern Buttermilk Cornbread turns out perfectly every time, I’ve got a few helpful tips.
First, always preheat your oven and let the oil heat until it’s sizzling—this creates that crispy crust we all love.
Make sure to whisk your eggs and buttermilk thoroughly for a smooth batter.
If you want a sweeter cornbread, consider adding a tablespoon of sugar.
For extra flavor, you can mix in some shredded cheese or chopped jalapeños.
Finally, let your cornbread cool slightly before cutting; this helps maintain its moisture.
Enjoy your delicious creation, y’all!