Crisp and golden on the outside, sweet and buttery on the inside. This is my all-time favorite cornbread recipe. It can be made either in a 10 inch cast iron skillet or in a muffin pan!
Tangy buttermilk, puréed sweet corn and melted butter make this cornbread moist and delicious! It makes a perfect side for chilis, soups and stews! Or, enjoy it with a smear of softened butter and a drizzle of honey!
Here’s what you need:
Equipment you may need:
- Large Mixing Bowl
- Whisk
- Food Processor
- Muffin Pan
- 2 ounce scoop
- Cooking Spray
- Cooling Rack
- Cast Iron Skillet
How to make buttermilk cornbread:
Whether you are using a muffin pan or skillet, preparation is the same.
First, whisk together the cornmeal, flour, salt, sugar, baking powder and baking soda.
Then, in a food processor, combine the thawed corn, buttermilk, eggs and melted butter. Turn the food processor on high for 30 seconds. The corn will have a slightly grainy texture even when puréed.
Combine the wet and dry ingredients.
Stir until the batter just comes together, but don’t over mix because it will yield cornbread that is tough and rubbery.
Turn the oven on to 400 degrees.
If making cornbread muffins:
Spray a muffin pan with cooking spray. Use a 2 ounce scoop to divide the batter between the cups.
Bake in the preheated oven for 15 minutes.
After a minute or two, the muffins will be cool enough to handle, then transfer them to a cooling rack.
Cast iron skillet method:
While the oven is preheating, place the skillet inside. Once it reaches 400 degrees, remove the skillet from the oven and add 2 tablespoons of softened butter. Swirl the pan around to melt and distribute the butter, making sure it coats the sides of the pan as well.
Immediately pour in the batter. Quickly spread it with a rubber spatula, then place the pan back in the oven. Bake the cornbread for 15 minutes.
Keep fresh cornbread at room temperature for a day in an airtight container. After that, keep leftovers refrigerated for up to a week.
Other recipes to try:
The Best Buttermilk Cornbread
Ingredients
- 2/3 cup yellow cornmeal
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 tbsp granulated sugar
- 1 cup frozen corn thawed
- 1 cup buttermilk
- 2 eggs
- 2 tbsp butter melted, (plus more if cooking in cast iron)
Instructions
- Whisk together the cornmeal, flour, salt, baking soda and baking powder. Set aside. In a food processor, purée the thawed corn with the eggs, buttermilk and melted butter. Heat the oven to 400 degrees.
For Muffins:
- Spray a muffin pan with cooking spray.Use a 2 ounce ice cream scoop to scoop the batter into each mold. Bake for 15 minutes.
If using a cast iron skillet:
- Place a 10 inch skillet into the oven as it heats.Once the temperature reaches 400, remove the pan from the oven and add 2 tablespoons of butter. Swirl it to coat the entire bottom of the pan as well as the sides. Immediately pour in the batter and quickly spread it to the edges.Bake for 15 minutes.