Let me just start by saying that I don’t think I can say enough good things about this cornbread. This buttermilk cornbread was absolutely amazing. I love cornbread but I don’t often make it at home because it can be dry, crumbly, and just kind of generally unsatisfying. BUT NO MORE!
This recipe was very easy to make, as it all came together in my stand mixer. 👍👍 I have to admit, though, as I poured the mixture into the baking pan, I couldn’t really see how it would come together in the oven and be a good cornbread. The mixture seemed way too thin and much less like the batter I imagined. But maybe that’s the very thing that sets it apart!! This cornbread was moist, not crumbly at all, and held its shape very well. We ate it warm right out of the oven topped with melted butter and I could have turned the whole darn thing into a meal right there. This is a great way to use up that buttermilk you bought just for a few tablespoons for a salad dressing you were making, and now have almost a whole container of it left… 😉
I am already thinking of different ways to jazz up and use this cornbread – adding jalapenos and cheese, adding poblanos and fresh corn…
For now though, please go make this cornbread, because it was so frickin’ good!
You can find the original recipe //here//.
6 tablespoons unsalted butter, somewhere between cold and room temperature
1/3 cup granulated sugar
1 3/4 teaspoon kosher salt
4 large eggs
1 cup cornmeal
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup whole milk
1 cup full-fat buttermilk (I used low-fat as it was all I could find, and it turned out fine)
1/2 cup mild olive oil (I used ‘extra light olive oil’)
2 tablespoons honey
1. Preheat your oven to 350°F and line an 8-by-8-inch metal pan with parchment paper.
2. 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.
3. Pause the machine and add the cornmeal, all-purpose 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.)
4. 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.