Classic Buttermilk Cornbread

"Sweet Northern Style Corn Bread"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
45mins
Ingredients:
10
Yields:
1 10
Serves:
8-12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
  • Mix first 6 ingredients in a food processor.
  • Cut in butter until mixture resembles coarse meal.
  • Beat buttermilk, vanilla and eggs in a large bowl.
  • Add milk mixture to dry ingredients and process until just blended.
  • Transfer to prepared pan.
  • Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
  • Cool in pan on rack.

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Reviews

  1. I thought I would take a walk on the Wild Side and see how those Yankees were fixin' their cornbread ;) Well, I have to tell you, I was very pleasantly surprised!! Delicious texture with just the right amount of sweetness! The only substitution I made was using salted butter instead of unsalted. Otherwise, followed your directions to the letter. It was so easy preparing this in the food processor! I will definitely make this recipe again!
     
  2. I tried this recipe tonight and it was fantastic. The cornbread was moist, light and not too sweet - just the recipe I was looking for. My friends also loved it. I will definitely be making this again. This recipe is a keeper!
     
  3. All four of us gave this recipe the 5 star rating! Even my husband who dosen't really like cornbread... Easy to make. I used salted butter, and made small individual loaves.
     
  4. This cornbread was really good! I made it according to the directions except I don't have a food processor, so I just did it the old fashioned way. It still turned out wonderfully, really moist and very fluffy. I think next time I'll leave out the vanilla - although my kids really liked that flavor. I also decreased the sugar by a tablespoon and nobody noticed. I made it in a 8x8 pan. This is a great recipe for a good sweet, fluffy, soft cornbread.
     
  5. This is the best cornbread I've had in years. I only used 2 tbls. sugar, though, since we don't like it sweet. Still turned out good! Had a nice crispy crust from cooking it in the cast iron. Using the food processor made it fast and easy! Thanks for posting this!
     
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Tweaks

  1. Excellent cornbread! Very nice texture, not too crumbly, perfect crust. The only change I made was to use sour milk instead of buttermilk. I'm a northerner so this is exactly suited to my tastes! I'll definitely keep this recipe!
     

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