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!
![](https://beethelove.net/wp-content/uploads/2022/07/Ribs_Korean_BBQ-21-819x1024.jpg)
Preheat the oven to 400°F. In a large mixing bowl, measure out dry ingredients, then stir to combine.
![](https://beethelove.net/wp-content/uploads/2022/07/Ribs_Korean_BBQ-18-819x1024.jpg)
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.)
![](https://beethelove.net/wp-content/uploads/2022/07/Ribs_Korean_BBQ-26-1-819x1024.jpg)
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.
![](https://beethelove.net/wp-content/uploads/2022/07/Ribs_Korean_BBQ-46-819x1024.jpg)
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.