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This cornbread has been passed down in my family for over three generations, delivering the perfect balance of a moist interior and light, fluffy texture that only buttermilk can create. The golden crust adds just the right amount of crispness, while the tender crumb pairs effortlessly with everything from hearty chili to festive holiday meals. The secret lies in how the buttermilk reacts with baking soda, creating a cake-like tenderness while preserving the authentic character of traditional cornbread.
I still remember baking this for the first time as a nervous newlywed, afraid I’d never match my grandmother’s version. But the moment the aroma filled the kitchen and I pulled out that perfectly golden skillet, I knew I had captured her legacy. Today it’s requested at every gathering and remains my most cherished family recipe.
Ingredients
- Unsalted butter: adds richness and helps form the golden crust
- Buttermilk: the key to tenderness and tang, always use fresh
- Granulated sugar: lightly sweetens without overpowering
- Yellow cornmeal: coarse ground preferred for authentic texture
- All purpose flour: balances the cornmeal for a soft crumb
- Baking soda: reacts with buttermilk for perfect lift
- Salt: enhances all flavors evenly
- Large eggs: bind ingredients and add lightness
Step-by-Step Instructions
- Preheat the Oven:
- Heat oven to 375°F while preparing the batter. This ensures a golden top without overbaking inside.
- Mix Ingredients:
- In a bowl, combine cornmeal, flour, sugar, baking soda, salt, eggs, and buttermilk. Whisk until smooth and lump free.
- Melt Butter:
- Place butter in a 10-inch cast iron skillet. Melt over medium heat, swirling to coat. Remove from heat once fully melted.
- Combine Batter and Butter:
- Pour batter directly into the melted butter in the skillet. Gently whisk together until just combined.
- Bake:
- Bake 25–30 minutes until the top is golden and springs back when touched. A toothpick should come out with a few moist crumbs.
- Cool and Serve:
- Rest 5 minutes before slicing. Serve warm with butter for best flavor.
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Storage Tips
Wrap leftovers in foil or place in an airtight container at room temperature for up to 2 days. For longer storage, wrap slices individually and freeze up to 3 months. Reheat in a 300°F oven to revive crisp edges.
Ingredient Substitutions
If you don’t have buttermilk, make a quick substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar. For cornmeal, coarse ground is best, but with fine cornmeal, reduce flour slightly for balance. Avoid self-rising flour—it alters the leavening.
Serving Suggestions
Perfect alongside chili, soups, or classic Southern dishes like collard greens. Serve with butter and honey for a sweet touch, or pepper jelly for heat. It also makes a fantastic base for holiday cornbread stuffing.
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A Little Cornbread History
Cornbread has deep Southern roots, representing both comfort and resourcefulness. This buttermilk style with baking soda dates back generations, often baked in cast iron for its unmatched crisp crust and tender crumb.
Frequently Asked Questions About Recipes
- → What gives red velvet brownies their unique flavor?
The distinct taste comes from a blend of unsweetened cocoa powder combined with acidic ingredients like white vinegar or buttermilk, giving a mild tanginess alongside the chocolate notes.
- → How can I achieve a vibrant red color in these brownies?
Using gel food coloring rather than liquid helps maintain a vivid red hue without altering the batter's consistency.
- → How do I know when the brownies are perfectly baked?
Insert a toothpick into the center. When it comes out with a few moist crumbs but no wet batter, the brownies are done and remain fudgy.
- → Can I add mix-ins or toppings to these brownies?
Absolutely! White chocolate chips, chopped nuts, or swirls of caramel or peanut butter can enhance texture and flavor. A dusting of powdered sugar or cream cheese frosting also works beautifully.
- → What is the best way to store leftover brownies?
Keep them in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 2 months to preserve freshness.
- → What causes the fudgy texture in these brownies?
Using melted butter and chocolate, along with careful mixing to avoid overworking the batter, helps create a dense yet moist, fudgy crumb.