Buttermilk cornbread is rich, moist, tangy, gritty, and delicious. It is perfect beside a bowl of chili, toasted with butter, or topped with cheese.
This traditional buttermilk cornbread recipe is perfect for all sorts of different options. Try making cornbread muffins, or mixing in the fixings. Or let the corn soak and ferment to improve digestibility and nutritional value!
Cornbread Muffins with Fixings
I’m always on the hunt for a lunchtime snack that is filling and sugar-free. Cornbread is a great solution, except for one problem, day-old cornbread is rather dry.
This is why I always add some fixings in every batch. The added flavor helps to keep the cornbread from going stale.
Here are a few of my favorite cornbread fixings. All of them are delicious on their own, however, they can be mixed and matched for your own amazing cornbread combination.
- Mix in up to 1/2 cup of grated cheese.
- Finely dice 2 Tbsp of sun-dried tomato.
- Add a 1/4 cup of diced spring onion.
- Finely dice 1 Tbsp of chipotle peppers or pickled jalapeno peppers. Or if you like it really hot, add up to 1/4 cup for an extra fiery cornbread.
- Make a really corn-y cornbread by adding a 1/4 cup of fresh sweet corn kernels.
- Add 1/4 cup of bacon bits or cracklings. Fry the bacon or crackling in a cast-iron skillet then use it to bake the cornbread. The extra fat is delicious.
Why Ferment Cornmeal?
Corn ferments really well. It is ideal for soaked and fermented baking as it won’t get thick and sticky like other soaked grains.
Here are some of the benefits of soaking and fermenting the cornmeal in this recipe:
- Fermentation adds a delicious sourdough-like flavor to the cornbread.
- The fully hydrated cornmeal has a smoother texture.
- Corn is hard to digest. Pre-fermenting for a least 8 hours, and up to 24 hours improves the digestibility of the corn.
- Fermented cornbread can be made without any additional flour so it is a naturally gluten-free recipe.
Here’s a picture of fermented cornmeal. All of the buttermilk has been absorbed and you can see air pockets from the fermentation.Print
Cornbread is rich, moist, tangy, gritty, and delicious. It is great beside a bowl of chili, topped with cheese, or served up for breakfast. This recipe can also be used to make cornbread muffins. See the section above for adding flavorful fixings!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Bread
- Method: Fermented
- Cuisine: Southern
- Diet: Gluten Free
- 1 3/4 cup cornmeal
- 2 cups buttermilk (see notes other for options)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 Tbsp oil (to grease your pan)
- Added fixings (see section above for some options)
- Mix the cornmeal and buttermilk in a glass bowl or measuring cup. Allow it to soak for at least 30 minutes or up to 24 hours. The longer it soaks the better the flavor and texture of the cornbread. See the section above for more information on fermenting cornmeal.
- When you’re ready to bake, preheat the oven to 450 F.
- Stir the baking powder, baking soda, salt into the cornbread batter. Then beat in the eggs.
- Oil a 4 cup baking dish. Pour batter into the baking dish. Bake for 20-25 minutes. It’s ready when the cornbread is cooked through and starting to brown.
- Though buttermilk is traditional in cornbread, feel free to substitute it with milk kefir or yogurt.
- I bake my cornbread in a traditional 10-inch cast-iron skillet, but you could also use a glass baking dish or a muffin tin. Just reduce the baking time to 15 minutes if you’re making cornbread muffins.
Keywords: gluten free, soaked, sugar-free, flour free, fall, winter, spring, cheese, sun-dried tomato, bacon, onions, cracklings, chipotle, jalapeno