Buttermilk Corn Bread Loaf
A moist, flavorful cornbread loaf with a tender crumb, perfect for pairing with soups, chili, or enjoying as a breakfast treat, appealing to all bread lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Grease an 8 1/4 x 4 1/2-inch loaf pan; set aside.
- In a large bowl, combine all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and baking soda.
- In a separate bowl, beat the eggs and then stir in buttermilk and vegetable shortening.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a moister cornbread, consider adding a little extra buttermilk or a tablespoon of honey. You can replace vegetable shortening with unsalted butter for a richer flavor. If you prefer a sweeter bread, increase the sugar by a couple of tablespoons. For a twist, incorporate corn kernels or jalapeños into the batter. This cornbread pairs beautifully with Glazed Fruit-Fruit Filled Drop Biscuits for a delightful breakfast.
Serving Suggestions
Serve the buttermilk cornbread warm with a pat of butter or honey drizzled on top. It makes a perfect side dish for chili or barbecue. Pair it with a fresh salad or alongside a hearty soup for a satisfying meal. You can also enjoy it as a breakfast item with jam or alongside Pioneer Picnic Cookies for a delightful brunch.
Storage & Reheating
Store leftover buttermilk cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven or microwave until warmed through, ensuring they remain moist and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Corn Bread Loaf contains roughly 457 calories, with 3g protein, 17g carbohydrates, and 42g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1502mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using half whole wheat and half all-purpose for a balanced result. Remember, the moisture content may vary, so you might need to adjust the buttermilk slightly.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace buttermilk with a dairy-free alternative like almond milk or soy milk mixed with a teaspoon of vinegar or lemon juice to create a similar tangy flavor. Ensure your vegetable shortening is also dairy-free for a completely dairy-free cornbread.
How can I make this cornbread sweeter?
To increase the sweetness of your buttermilk cornbread, simply add an extra 2-4 tablespoons of sugar to the dry ingredients. You can also fold in ingredients like honey or maple syrup into the wet mixture for a more complex sweetness, enhancing the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).