A good batch of cornbread is rich, moist, tangy, gritty and deliciously corn-y. It is great beside a bowl of chili, toasted with butter, topped with cheese or served up for breakfast. This recipe is for a traditional buttermilk cornbread with plenty of options for cornbread fixings.
I’m always looking for a lunchtime snack that is filling and sugar-free. Cornbread is a great solution, except for one problem, day-old cornbread can be rather dry. This is why I highly recommend adding some cornbread fixings into every batch. It will add moistness and flavour that will keep your cornbread from getting stale.
Presoaking your cornmeal will also improve the flavour and texture of the cornbread. Because I am a fan of all things fermented, I always pre-ferment my cornmeal for a least 8 hours, and sometimes up to 24 hours. This will improve the digestibility of the corn.
Here’s a picture of my fermented cornmeal. You can see that all the buttermilk has been absorbed by the cornmeal and that there are air pockets from the fermentation.
- 1¾ cup cornmeal
- 2 cups buttermilk (see notes for options)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- Oil (to grease your pan)
- Fixings (see notes for ideas)
- Mix the cornmeal and buttermilk in a glass container and allow to soak for at least a half an hour or up to 24 hours.
- Stir in the remaining ingredients.
- Pour into a well oiled pan and bake at 450 F for 20-25 min. It should be cooked through and starting to brown on the edges.
-Though buttermilk is traditional, you can also use milk kefir or yogurt in this recipe.
-Be sure to add some cornbread fixings! Here are a few of my favourite suggestions that would taste great solo or with another fixing-friend: Grated cheese, sundried tomato, spring onion, fried bacon bits or cracklings, chipolte peppers or pickled jalapeno peppers
-I bake my cornbread in a traditional cast-iron skillet, but you could also use a square glass baking dish or a muffin tin. Just reduce the baking time to 15 minutes if you’re making muffins.