There’s nothing quite like a moist, southern buttermilk cornbread! This version is slightly sweet with fresh corn and will take you to cornbread heaven.
Last week my parents had us over for a shrimp boil. They’d been in Alabama for a month and had brought back some Royal Reds – ten pounds of the best shrimp I’ve ever tasted! These beauties were huge and we all agreed they almost taste like lobster. My job was to bring the Southern buttermilk cornbread; the Royal Reds were from the South so we figured that cornbread was a must.
I am picky, picky, picky about my cornbread. I adore cornbread when it’s moist and flavorful but I find that so many are dry and too crumbly for my taste. As a result, cornbread isn’t high on my list of foods that I must have (although that list is so long that there’s not much room at the top). But this buttermilk cornbread I do crave and I make it always when there’s any type of Southern food around. My entire family loves this buttermilk cornbread, too, which is why it’s requested so often.
I always add sweet, fresh corn kernels to my buttermilk cornbread, too. I love the slight texture it adds and you can never go wrong with fresh corn off the cob! By all means, leave it out if you prefer or if it’s just not in season but I do highly recommend it. Bake it just until it starts to brown on top and the edges; over baking will make it dry so you need to watch it carefully. Another trick to keeping it moist is not to over mix the batter; whisking it helps break up the lumps for a smooth batter and helps prevent over mixing, too.
Incidentally, my daughter Kylie pointed out that our buttermilk cornbread looks like a smiley face. I agree and can’t look at the photo above without seeing it now. But I also see cornbread and I’m craving it all over again! I left the remnants with my parents and they sent me home with shrimp; I’m not sure who got the better end of that deal! :)
- 1/2 cup melted butter
- 2 large eggs
- 1 cup yellow cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 fresh corn cob, kernels removed and remainder discarded
- Preheat oven to 375F.
- In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
- Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
- Serve warm with softened butter and a drizzle of honey.