Moist Northern Cornbread (Cornbread Buttermilk)

"I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!"
 
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Ready In:
30mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Melt butter in the microwave. Set aside to cool.
  • Mix together dry ingredients in one bowl.
  • Mix together milk and eggs in a second bowl.
  • Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
  • Fold in warm, melted butter.
  • Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
  • Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

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Reviews

  1. This is a great recipe. I did make some changes as follows. I used 1 cup of regular yellow cornmeal and 1/4 cup of stone ground corn meal. I used 1/2 cup of pastry flour and 1/4 cup of whole grain cake flour. Instead of butter, I used unsalted margarine and I used carnation milk. I also substituted 1/2 cup of liquid eggs for the whole eggs called for. My daughter loved it so did I. Not dry at all.
     
  2. I found the first two ingredients in this recipe to have the ratio of cornmeal to flour incorrect. I made the recipe as written and found it to be very dry but the texture was tender like a cake. When I reversed the ratios 1 1/4 cups flour to 3/4 cups of cornmeal it came out perfectly moist and tender.
     
  3. Hi wyojess: good cornbread recipe. I was looking for a buttermilk recipe that used powdered buttermilk and more cornmeal than flour. YOurs fit the bill. It was moist, with a firm crumb that doesn't crumble all over . That is what I was looking for. the fact that it tastes really good doesn't hurt either. I think the reason for 4 stars was that it doesn't really rise and tastes a little like baking powder. Reducing the powder wouldn't do. So maybe as another review said, just double the recipe. What I did do was cook in a pan I preheated in the oven It did cook quickly, with a nice crum, moist and with definite corn flavor. Thanks Judy in WA
     
  4. This is a great recipe and very easy to "play" around with. Sometimes, I like to change things up depending on the meal. This came out the best savory cornbread I have ever eaten. The ONLY changes I made were to substitute sour milk and then added 1/2 can Cream Corn, about 2 oz good quality feta-crumbled, and about 1/2-3/4 tsp garlic powder, 1/2 tsp ground red pepper. I cooked it in a heated deep cast iron fryer. YUM O!!!
     
  5. I tried this recipe because I wanted a moist thick cornbread. It came out kind of thin but the taste was perfect. I will try doubling the recipe next time to get a taller cornbread or I will try muffin cups. This the best recipe I have ever tried. Thanks for posting
     
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Tweaks

  1. This is a great recipe. I did make some changes as follows. I used 1 cup of regular yellow cornmeal and 1/4 cup of stone ground corn meal. I used 1/2 cup of pastry flour and 1/4 cup of whole grain cake flour. Instead of butter, I used unsalted margarine and I used carnation milk. I also substituted 1/2 cup of liquid eggs for the whole eggs called for. My daughter loved it so did I. Not dry at all.
     

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