Why do people use buttermilk in cornbread?

Buttermilk adds a richer, slightly tangy flavor that complements the cornmeal. Because of its acidity it also makes the bread more tender.

Why is my cornbread so dry and crumbly?

Chances are you overcooked it. Always check a recipe for doneness 5 to 10 minutes before the recipe indicates it will be done, as oven temperatures can vary, affecting cook time.

What makes Southern cornbread different?

Southern cornbread uses buttermilk, traditionally doesn’t have added sugar and uses less flour. The result is a more tender, moist, slightly tangy bread.

Can I substitute milk for buttermilk in cornbread?

Yes, you can but I don’t recommend it. It will change both the flavor and the texture, and not in a good way. Instead, use one of my recommended buttermilk substitutions (see above in this post and also in the recipe card below).

Is cornbread gluten free?

Cornbread calls for wheat flour, so it isn’t gluten free. To make this recipe gluten free, substitute 1 cup gluten-free flour for the AP flour and add 1?2 teaspoon xanthan gum

Easy Cornbread with Buttermilk | A Well-Seasoned Kitchen®

Name: Parmesan Cornbread with Buttermilk
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1 cup all-purpose flour, preferably unbleached; 1 cup cornmeal (stone-ground); 1/4 cup freshly grated Parmesan cheese; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1 egg, beaten; 1 cup buttermilk – see substitutions in Notes below; 3/4 cup water; 1/4 cup vegetable oil; 2 tablespoons chopped yellow onion

Ingredients

Scale

1 cup all-purpose flour, preferably unbleached
1 cup cornmeal (stone-ground)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk – see substitutions in Notes below
3/4 cup water
1/4 cup vegetable oil
2 tablespoons chopped yellow onion

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425 degrees. Grease a 7 by 11-inch baking dish and place in oven while it preheats (works best not to use a glass dish).
In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the flour mixture all at once and stir just until blended; don’t overmix.
Pour the batter into the hot baking pan and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
Cut into 10 squares and serve warm.

Notes

Buttermilk substitutions: In place of the buttermilk, add 1/4 cup powdered buttermilk to the dry ingredients and 1 cup water to the wet ingredients. Alternatively, King Arthur Flour recommends whisking together 1/3 cup Greek yogurt and 2/3 cup 1% milk.

High altitude: I have made this cornbread numerous times at altitudes from sea level, to Denver, CO (5280 feet), to my home near Grand Lake, CO (8600 feet) and have found no adjustments are necessary.

Make ahead: Can be made up to 2 days ahead, well wrapped and refrigerated. Can also be frozen for up to 1 month. Bring to room temperature, wrap in foil and warm in a 325 degree oven for 10 to 15 minutes.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: side dishes, quick breads, easy entertaining
Method: Bake
Cuisine: Southern

Nutrition

Serving Size: 2 pieces
Calories: 261
Sugar: 2.3 g
Sodium: 597.3 mg
Fat: 11.2 g
Saturated Fat: 8.1 g
Carbohydrates: 35.4 g
Fiber: 2.2 g
Protein: 6.3 g
Cholesterol: 32.8 mg