Buttermilk Cornbread Recipe
Enjoy a simple Buttermilk Cornbread Recipe made in the skillet, baked to perfection. With a full, savory corn flavor, it’s perfectly paired with chili!
As a friend of Rebecca Lindamood and Foodie with Family, I’m very happy to have her wonderful new cookbook in my collection! Ready, Set, Dough!: Beginner Breads for All Occasions is FULL of so many great recipes!
Oh, and unrelated to her new book, you have to see (and try) her Easter Bunny Bread – so cute!
Buttermilk Cornbread Recipe
Today I’m sharing Rebecca’s Grandma Shaffer’s Buttermilk Cornbread Recipe!
We can’t wait to try more of her recipes, like her English Muffin Bread, and Dilly Bread (my favorite).
Friends, while this season is bringing its share of stress for all of us, I say add some easy, comfort recipes in the quarantined life!
Chili and cornbread? Perfect served today, and a real “house” pleaser!
Can I substitute buttermilk for milk in cornbread?
You can substitute buttermilk for regular milk in just about any baking recipe, cup for cup. Add ½ teaspoon baking soda per cup of buttermilk.
How do you make Buttermilk Cornbread from scratch?
- Use a cast iron skillet and rub down with softened butter.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Also mix together the buttermilk, eggs, and melted butter.
- Pour the liquid into the dry ingredients and mix until smooth. Transfer to the greased skillet and bake!
The season we are in
This slowing down, and this quarantine season, have for sure provided the space and opportunity to cook more. And to find more delight in simple pleasures, like daily walks and just sitting around and talking to the family more
Being present and doing the best we can with the circumstances we find ourselves in is what each day is unfolding into for me.
We’ve been enjoying our daughter’s cooking and baking, and when she whipped up this cornbread recipe, it was so good served with butter.
Grab a few of my chili recipes, here.
Ready, Set, Dough!: Beginner Breads for All Occasions
This book teaches you how to make fluffy, golden, perfectly-crusted breads, and it also has beginner-friendly doughs that anyone can make.
You can buy the book, HERE [affiliate link]. Think about who you can give it to for a gift, too (who are your baking friends?)
She gives you great tips on proofing, rolling, and rising techniques, for loaves, rolls, twists, and more!
I also love her one-hour whole wheat bread, delicious bagels, and buttery soft pretzels, and also Jalapeño Cheddar Cornbread!
Back to comfort food.
Comfort food and faith are getting our family through right now. What about you?
Get the Recipe:
Grandma Schaffer’s Buttermilk Cornbread Recipe
Ingredients
- 2 Tbsp softened butter
- 1 1/2 cup yellow cornmeal
- 1/2 c all purpose flour
- 1 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 1 1/4 cup cultured buttermilk
- 2 eggs, beaten
- 3 Tbsp melted butter
Instructions
- Preheat oven to 425 degrees F. Grease the bottom and sides of a cast iron skillet with softened butter.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter until even.
- Pour the liquid into the dry ingredients and use a whisk to combine until smooth. Transfer to the greased skillet.
- Bake for 25-30 minutes or until firm to the touch, golden brown, and a toothpick inserted into the center comes out clean.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I used honey because I had some in the bottom of the jar
And put the cast iron pan coated in butter in the oven to preheat.
Turned out great! I’ll definitely make this again. It had a nice rise too.
Simply delicious. Recipe adjustments: I do not use sugar in my cornbread; learned that when I lived in the South many years ago. Also, I used close to 2 cups of buttermilk and once the liquids were incorporated into the dry ingredients, I allowed it to sit for five minutes or so the dry ingredients would soak up the wet. Enjoyed every bite.
I thought I would be he only one without an iron skillet! Could you suggest what else we food use. This recipe looks so good and I have all the ingredients except for the pan!!! Thanks
Could use, not food use?
You can use any baking pan! Just watch the cooking time to not overcook!
Greetings! Could you make this in a 8×8 glass pan? I don’t have a skillet!
Thanks!
Yes you can! Just watch the baking time so it does not overbake!