This recipe for Sweet Buttermilk Corn Bread is my go-to. It’s not overbearingly sweet, not too soft, yet can hold its own or pair with BBQ, with Cinnamon Sugar Compound Butter, or even with garlicky herbed spreads for a sweet and savory approach. Whatever you decide, just know there is a world of options with this corn bread recipe!
Preheat the oven to 400°F. In a large mixing bowl, measure out dry ingredients, then stir to combine.
In a separate mixing bowl, add liquid ingredients, then stir to combine. Next, add the dry mixture into the wet mixture (in two batches). Mix until just combined, it should be a thick, but moist batter. (Over-mixing strengthens the gluten, which translates to a dense bread, which is the opposite of what we want.)
Afterwards, transfer the batter into a greased pan (11″ x 8″ x 2″ or equivalent), then use an offset or rubber spatula the spread into the corners, as well as smooth the surface.
When ready, transfer the pan into the heated oven and bake for 20-25 minutes or until golden and no longer jiggles (or passes a toothpick test and center is set).
Remove from heat, serve fresh out of the oven, and enjoy! (This recipe pairs brilliantly with Cinnamon, Sugar & Vanilla Bean Compound Butter or Salted Garlic Scape Compound Butter.)
Sweet Buttermilk Corn Bread
PREP TIME: 15 MIN
BAKE TIME: 20-25 MIN
SERVES: 12
Ingredients:
Dry Ingredients:
- 1 cup All Purpose Flour
- 1 cup Yellow Corn Meal
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Granulated Sugar
Wet Ingredients:
- 1/2 cup Grapeseed Oil (or any neutral baking oil)
- 2/3 cup Buttermilk
- 2 eggs
- 1 tsp Vanilla Extract (optional)
Method for Sweet Buttermilk Corn Bread:
- Preheat the oven to 400°F. In a large mixing bowl, measure out dry ingredients, then stir to combine.
- In a separate mixing bowl, add liquid ingredients, then stir to combine. Next, add the dry mixture into the wet mixture (in two batches). Mix until just combined, it should be a thick, but moist batter. (Over-mixing strengthens the gluten, which translates to a dense bread.)
- Afterwards, transfer the batter into a greased pan (11″ x 8″ x 2″ or equivalent), then use an offset or rubber spatula the spread into the corners, as well as smooth the surface.
- When ready, transfer the pan into the heated oven and bake for 20-25 minutes or until golden and no longer jiggles (or passes a toothpick test and center is set). Remove from heat, serve fresh out of the oven, and enjoy!
Notes:
- This recipe pairs brilliantly with Cinnamon, Sugar & Vanilla Bean Compound Butter or Salted Garlic Scape Compound Butter.
- Metal pans might heat the mixture more quickly than ceramic pans so pay attention to avoid over-baking.
- Can’t find buttermilk? Heavy cream is a good substitution!
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
