Moist Buttermilk Cornbread With Cream-Style Corn

Prep : 10 mins,
Cook : 24 mins
Yield: 8 Servings

Moist Buttermilk Cornbread With Cream-Style Corn

You’ll Need

  • 2 cups cornmeal, yellow or white
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 cup buttermilk*
  • 3 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 4 tablespoons butter, melted

How to Make It

  • Grease a 9-inch square baking pan or iron skillet. Heat oven to 425°.
  • Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.
  • In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.
  • Stir the wet ingredients into the dry ingredients just until blended.
  • Spoon into the prepared baking pan or iron skillet.
  • Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
  • *If you don’t have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.

Tips and Variations

  • Bacon Cheese Cornbread – Add about 1/4 cup of crumbled bacon to the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
  • Jalapeno and Cheese Cornbread – Add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.

Moist Buttermilk Cornbread With Cream-Style Corn

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