Buttermilk Corn Bread
Buttermilk Corn Bread is a delightful, slightly sweet, and moist bread perfect for any meal. Its rich corn flavor, combined with the tanginess of buttermilk, creates a comforting dish that pairs beautifully with soups, stews, or enjoyed on its own. It's an ideal choice for family gatherings or potlucks.
Ingredients
Instructions
- Combine flour, corn meal, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl.
- Beat the egg in a smaller bowl and whisk in the melted butter slowly until well mixed.
- Whisk in the buttermilk. Pour the egg mixture into the dry ingredients, mixing until just blended.
- Gently spoon the mixture into a greased 9 x 5-inch loaf pan.
- Bake at 375° for 45 minutes or until a wooden pick inserted in the center of the loaf comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a bit of honey or molasses to the batter. You can substitute half of the corn meal with ground oats for a different texture. If buttermilk is unavailable, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. This recipe is versatile; feel free to add some jalapeños or cheese for a savory twist.
Serving Suggestions
This buttermilk corn bread pairs beautifully with chili or soups, making it a perfect side dish for a cozy meal. You can serve it warm with butter, honey, or jam. It also works well as a base for cornbread stuffing or as a sweet breakfast option alongside your favorite spreads. For an American recipe twist, consider serving it with a side of spicy grilled chicken.
Storage & Reheating
Store any leftover 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, simply place slices in a toaster oven until warmed through, or microwave for about 15-20 seconds per slice.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Corn Bread contains roughly 3659 calories, with 66g protein, 648g carbohydrates, and 87g fat. It is an excellent source of iron (171% of the Daily Value), calcium (150% of the Daily Value), and protein (132% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 white flour?
Yes, you can substitute whole wheat flour for unbleached white flour, but the texture will be denser. You may need to adjust the liquid slightly to achieve the desired consistency since whole wheat flour absorbs more moisture.
How do I know when the cornbread is done baking?
The cornbread is done when a wooden pick inserted into the center comes out clean. The top should be golden brown and spring back when gently pressed. If it starts to brown too quickly, cover it loosely with aluminum foil.
Can I freeze buttermilk cornbread?
Absolutely! To freeze, let the cornbread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To enjoy, thaw it overnight in the refrigerator before reheating.
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).