Cornbread
Explore the differences between using milk and buttermilk in cornbread recipes, including their effects on flavor, texture, and overall outcome.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use fine or medium grind for the best texture.
- 1 cup all-purpose flour For a lighter texture, consider using cake flour.
- 1 tbsp baking powder This helps the bread rise.
- 1/2 tsp salt Enhances flavor.
Wet Ingredients
- 1 cup buttermilk or milk Choose based on desired taste: buttermilk for tangy flavor, milk for sweetness.
- 1/4 cup melted butter Adds richness and flavor.
- 1 large egg Binds the ingredients.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet.
- In a large bowl, mix together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together buttermilk (or milk), melted butter, and egg until well combined.
Mixing
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Baking
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Notes
For sweeter cornbread, consider adding sugar or honey to the batter. Southern cornbread prefers buttermilk for its tanginess, while Northern styles often use milk for a sweeter flavor. Adjust baking soda if substituting milk for buttermilk to avoid excess acidity.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!