Sometime last year, I launched a project. A personal challenge of sorts.
I wanted to create the best cornbread recipe ever.
I know, I know. It doesn’t sound like much of a challenge to you. It’s not like, say, training for a year to run a marathon. Or writing a book. Or launching a non-profit. No, I needed to keep it real.
Truth: I can never resist cornbread. Never. And there must be thousands of recipes out there, all claiming to be the BEST. There are a surprising number of “Grandma’s recipe”, handed down through generations from mother to daughter. Some newer recipes tout themselves as vegan, using coconut oil. Some are gluten-free. Some were good, even bordering on great. Others, not so much.
I like a moist cornbread, and tender. This can be a challenge because of the natural grittiness of cornmeal. And yes, I tried corn flour too. But this recipe nails it for me. I’m sure I’ll post other variations over time, it’s what I do, but right now – this is my favorite go-to recipe for buttermilk cornbread!
Now that I’m living pretty much full-time in the Sierras, I’ve added instructions in italics for baking this cornbread at high altitude. After the initial mention, I’ve shortened High Altitude Baking to HAB.
This buttermilk cornbread will keep for up to 3 days on the kitchen counter, wrapped in plastic.
Easy Buttermilk Cornbread
- 1 cup Bob's Red Mill medium coarse cornmeal remove 1 tablespoon for High Altitude Baking - HAB - ~6500 ft
- 1 cup 4.5 ounces all-purpose flour remove 1 tablespoon for HAB
- 1/2 teaspoon baking soda, use 1/4 teaspoon for HAB
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 cup unsalted butter melted, plus more for the loaf pan
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 cup buttermilk, add 1 tablespoon for HAB
- Preheat oven to 375˚ F (or 380˚ F for HAB). Butter a loaf pan.
- Whisk the cornmeal, flour, baking soda, and salt in a medium bowl.
- Melt the butter in the microwave oven in a microwave - safe dish. Pour it into a medium bowl, and whisk in the sugar. When the sugar is incorporated, add the eggs and buttermilk, and continue to whisk until well blended. Stir in the cornmeal mixture, until well blended. There will be some lumps, but that's fine. Pour batter into the prepared loaf pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. At sea level, the time will be closer to 30 minutes, but baking at high altitude will take closer to 40 minutes. Cover with foil in the last 10 minutes of baking - this will help to keep the cornbread moist, and help it to bake more evenly.
- Cool in the loaf pan for 10 minutes before removing. Run a sharp knife around the cornbread, separating it from the sides of the pan. Flip out onto a cutting board for easy slicing.