Buttermilk Cornbread
Buttermilk cornbread is a delightful Southern staple, boasting a tender crumb and a hint of sweetness from the sugar and applesauce. Its rich buttermilk base adds depth, making it perfect as a side for chili or served warm with butter. Ideal for family gatherings or casual dinners.
Ingredients
Instructions
- Preheat the oven to 400°.
- Lightly spray an 8 x 8 x 2-inch baking pan.
Tips & Substitutions
For a moist cornbread, avoid overmixing the batter; mix just until combined. If you don't have egg substitute, you can use 1/2 cup of unsweetened applesauce or 2 eggs instead. For added flavor, consider folding in jalapeños or cheese. This recipe can also be made gluten-free by using a gluten-free flour blend in place of self-rising flour.
Serving Suggestions
Serve warm with butter or honey for a delightful treat. This cornbread pairs beautifully with Green Chile Casserole Grits, making it a perfect side for any hearty meal. Consider serving it alongside chili or as a base for toppings like pulled pork or sautéed vegetables for a delicious vegetarian option.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F for about 10 minutes until warmed through, which will help restore its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cornbread contains roughly 176 calories, with 8g protein, 33g carbohydrates, and 1g fat. It is a good source of protein (17% of the Daily Value) and iron (13% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes. This will mimic the acidity of buttermilk and achieve a similar result.
How can I make this cornbread sweeter?
If you prefer a sweeter cornbread, you can increase the sugar to 1/2 cup or add a touch of honey or maple syrup to the batter. Just keep in mind that adding more liquid may require a slight adjustment in flour.
Can I freeze leftover cornbread?
Absolutely! To freeze, wrap the cornbread tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat in the oven for best results.
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).