Moist Northern Cornbread (Cornbread Buttermilk)

READY IN: 30mins
Recipe by wyojess

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!

Top Review by chef lisae

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Melt butter in the microwave. Set aside to cool.
  3. Mix together dry ingredients in one bowl.
  4. Mix together milk and eggs in a second bowl.
  5. Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
  6. Fold in warm, melted butter.
  7. Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
  8. 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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