This buttermilk cornbread isn’t typical. It’s moist and sweet, thanks to buttermilk, butter, olive oil, and honey. Although it’s decidedly not traditional Southern style, we love it. So will you.
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 16 squares
Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)
Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.
- Cheddar and Jalapeño Cornbread
Increase the salt to 2 teaspoons, omit the honey and in its place stir in 1/2 cup grated Cheddar, 2 seeded and finely chopped jalapeños, and 2 tablespoons chopped cilantro.
- Fresh Corn Cornbread
Stir 1 1/2 cups fresh corn kernels (from about 3 ears) into the batter just before scraping it into the pan. (Beware that the added moisture from the corn kernels has the tendency to turn the cornbread quite pudding-like.)
Recipe Testers' Reviews
The recipe doesn't lie. It truly is insanely moist and delicious, maybe in part to the rather large amount of butter, oil, and sugar. But, hey, who am I to complain—it tastes pretty amazing. And anyways, the fresh corn hints at healthy decisions. This stuff is the end-all recipe for buttermilk cornbread in the sweet category.
So far it has lent itself to a myriad of uses in my household: breakfast, lunch, and dinner. It accompanied red beans and rice one night, and a healthy slice was given a good sear and served with eggs and a healthy dose of Sriracha the next morning.
I grew a tad bit nervous, as my baking time continued to increase, and the center of the bread just seemed to get soupier and soupier. I assume this was due to the oil and liquid content. After about 50 minutes at 350°F (180°C), the top was pretty browned, and the rest was clearly not done. I decreased the oven temp to 300°F (149°C), hoping to halt the top from burning while the inside caught up, and it took another 15 minutes at that temperature before the cornbread seemed sufficiently set. Mine turned out just fine with the extra time in the oven. It is so worth the calories! Tuck it away as a keeper.
I've never understood how people can buy boxed mixes or pre-made cornbreads from the bakery department of their local market and be satisfied. Perhaps it's because they've never experienced a truly great hunk of cornbread and so can accept the overly sweet and bone-dry bread that it seems is the norm. Having had a few ethereal cornbreads at great Southern restaurants over the years, I knew there was so much more potential for cornbread than what can be made from the ubiquitous blue box mix. I have been searching for years for a "go-to" cornbread from scratch, and I'm pleased to say that my search is over...this buttermilk cornbread is THE ONE!
This cornbread has it all. It's dense and moist with a perfect balance in texture and taste between the cornmeal and the fresh corn kernels. I found the sweet-salt balance of the bread to be perfect. In fact, I can't remember the last time I had a piece of cornbread that I didn't slather with an obscene amount of salted butter, both to combat the dryness and also the overly sweet flavor profile. But I enjoyed this au naturel and didn't miss the butter one bit.
I was a little concerned with the stated baking time of the recipe, as it seemed high for an 8-inch pan at 350°F (180°C), but the batter is so liquid-y when poured into the pan that it took a full 45 minutes to cook to moist perfection. I ended up tenting the pan with foil around the 30-minute mark because the top of the cake was perfectly browned, and I feared it would burn. Aside from that caveat, I found the recipe well-written and the resulting bread to be absolutely ideal.