Growing up in the South, there was always a pan of cornbread for every pot of beans, every pot of peas, (black-eyed or purple-hull) every pot of chili, and always in our dressing at Thanksgiving.
Which probably contributed to my love of cornbread. To this day I cannot eat a bowl of beans or peas without a piece of cornbread to soak up the juices.
Making Cornbread from scratch it SUPER easy. If you have followed my Pantry Essentials post, then you should have everything you need for this recipe. However, here recently I have really been loving adding Buttermilk Powder as opposed to buttermilk, because I never keep it in my refrigerator.
I am going to go ahead and mention now, that I do not like sweet cornbread, so you will not see any sugar in this recipe. This has been a battle between me and my husband for years. He believes it should be sweet and I cannot stand sweet cornbread.
I laugh and tell him that I am not making cornbread cake. With that being said, you can add sugar to your cake, I mean cornbread, if you like it a little sweet.
What kind of pan should you make Buttermilk Cornbread in?
Let’s talk about cooking vessels for your cornbread. For years I used a 9″ round pan for my cornbread, which works perfectly fine, but now I use a cast iron pan. I really like the way the cornbread crisps up on the bottom from adding it to the hot oil in the cast iron.
If you have been wanting to try cooking your cornbread in a cast iron pan, just go for it, you will not be disappointed, I promise!
If you do decide to use a cast iron pan for this recipe you will want to start by turning your oven on and setting it to 425°F. Then take your cast iron and pour in about 2 tablespoons of oil, don’t worry about coating the whole pan, you can swirl the oil around in the pan a lot easier once it is hot, and put it in the oven.
I always start with heating my pan up first, that way it will being heated up thoroughly by the time I am done getting the cornbread ingredients mixed together.
An 8×8 square pan, 9″ round pan or a muffin tin works just fine for this recipe.
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Buttermilk Cornbread
This simple buttermilk cornbread recipe is they only one you will ever need. Tender, buttery and easy to make.
Ingredients
Instructions
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Start with preheating your oven to 425°F. Take a cast iron pan and pour in 2 tablespoons of oil. Place in the oven.
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While your pan is heating up, in a large mixing bowl, mix together the flour, cornmeal, buttermilk powder, salt, baking soda and baking powder.
In a separate bowl, whisk together the milk, oil and egg. Now add the wet ingredients to the dry ingredients and mix until the wet ingredients are fully incorporated. Do not over mix.
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Now carefully grab your pan out of the oven and pour the cornbread mixture into to the pan. Using a rubber spatula, smooth out the cornbread and put it back in the oven. Bake for approximately 25 minutes or until the cornbread is a nice golden brown.
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This is totally optional, but I like to take about 1 tablespoon of butter and rub it all over the top of the cornbread while it is still hot, just to add a little flavor. Enjoy
I have really been enjoying making this cornbread. I purchased the dry buttermilk powder just for this recipe and love how it tastes. So much easier than keeping buttermilk.
I agree, it is much easier to keep the buttermilk powder in your refrigerator than buttermilk. Glad you like the recipe!