Buttermilkīuttermilk serves three purposes in this recipe: to give the bread flavor, tenderize the cornbread, and react with the baking soda to make the bread rise. For a sweeter cornbread recipe, use 132 grams (⅔ cup) of sugar and 1 teaspoon of salt. While this recipe calls for a little sugar, this is not a sweet cornbread recipe. If using salted butter in this recipe, reduce the added salt to 1 1/2 teaspoons. If you’d prefer, you can use vegetable oil or canola oil in place of the butter. Oil gives cornbread a lighter, tender cornbread, white butter adds richness and incredible flavor. I greatly prefer making cornbread with melted butter instead of oil. Even with a little bit of flour, cornmeal remains the star ingredient of this moist cornbread recipe.įor a gluten free cornbread, replace the all-purpose flour with the same amount of a gluten free flour blend. In my opinion, a small amount of flour really does wonders for the texture of the cornbread (especially cornbread made with generic cornmeal). All-purpose Flourĭoes flour belong in a cornbread recipe? I’ve tested several cornbread recipes with varying amounts of flour – some without any, some with a little, and some with a high percentage. If you’re feeling adventurous, try your hand at making your own cornmeal and using that in this recipe. I’ve tested this recipe with generic store-bought cornmeal and it’s just as delicious. If you don’t have access to fresh ground cornmeal, don’t fret. I love using this Palmetto Farms Stone Ground White Cornmeal – you can really taste a difference! If you can find it, fresh stone ground cornmeal from a small mill gives the best results. Yellow cornmeal tends to be a bit sweeter than white cornmeal.įor truly exceptional cornbread, use a high quality cornmeal. White cornmeal is most commonly used in southern recipes, however the same amount of yellow cornmeal can be used as well. It’s no secret that cornmeal is the star in a cornbread recipe. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery. Melted butter and thick buttermilk keep this cornbread moist. This is key and what makes this the best cornbread recipe. No special tools or equipment required for this one bowl, one skillet cornbread recipe.įor crispy-bottomed cornbread, bake the cornbread batter in a hot cast iron skillet. What makes this cornbread easy, moist, and crispy To achieve that iconic crispy bottom, this cornbread bakes in a cast iron skillet. Using mostly cornmeal, a good amount of butter, a pinch of sugar, and buttermilk, this cornbread is exceptionally moist. I am a Midwesterner who loves to bake and a student of baking things the “proper way.”Īfter testing many cornbread variations, I developed this recipe – one that I truly believe yields the best, most authentic southern-style cornbread. Let’s get this out of the way: I am not from the south. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations! This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and baked in a cast iron skillet to achieve the iconic crispy bottom.
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