Vintage Recipe Revamp: Sweet Buttermilk Cornbread
Made with All-Natural Homemade Cornbread Mix
Happy Thanksgiving, y’all!
Today I am absolutely ecstatic to share with you my recipe for Grandma’s Sweet Buttermilk Cornbread, based on my grandmother’s recipe. I have tested and retested this recipe several times as it was a request made by my loyal reader, Elaine. You can view our discussion in the comments section at the end of my post for Homemade Cornbread Mix by Wicked Good Kitchen™.
Since I had promised Elaine this recipe (and other variations to come), I worked tirelessly (read: like a maniac) over the last week or so. A promise is a promise and I always deliver. As you know, I had completely cleared my schedule to work on a traditional Christmas recipe, Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce, with a new twist by making it both dairy and grain free and had a hard deadline to meet for Sylvie over at Gourmande in the Kitchen. Y’all, I am just completely wiped out! And, I still have so much to do for our own Thanksgiving dinner preparations. (Yikes…Thanksgiving is tomorrow!) I know my fellow food bloggers completely identify with this. You are all phenomenal to do what you do and still knock yourselves out preparing a homemade Thanksgiving feast with all the trimmings for your families!
When I think about all that I had wanted to post in November, it makes my head spin. Reworking a few older posts to include helpful information to include food safety tips, such as recipes for Cider & Citrus Turkey Brine with Herbs and Spices, Golden Tangerine Turkey Giblet Stock and Five-Star Sausage Apple and Cranberry Stuffing, was a major goal of mine. Those updated tutorials will be the ones posted to my Resources page when it gets updated. I really wanted to share with you the go-with recipes for Thanksgiving as well as my roasted turkey recipe before the holiday. However, I will do my level best to post them in December for Christmas as many families include a turkey, dressing and fixin’s as a part of their holiday feast. Hopefully, coming soon will be the wickedest mashed potatoes you ever tasted in your life with a gravy tutorial, an incredible citrus roasted turkey, a killer butternut squash bisque and a creative cranberry sauce in addition to lots of holiday cookies and a few cakes…maybe a cocktail or two as well. So, I hope you will swing by for these essential holiday recipes!
The reason why I am so elated over this recipe is because the stars were aligned. When other recipes were not working for what I was striving for, I reached right for my grandmother’s recipe for Sweet Buttermilk Cornbread. It was kismet! Her vintage recipe worked flawlessly with my all-natural recipe for Homemade Cornbread Mix by Wicked Good Kitchen™.
Friends, I am telling you…recipe development definitely has its challenges. As a very serious baker who measures by weight with a laboratory scale that has a readability to .1 grams (not by volume with cups) when developing recipes for incredible accuracy so they can easily be duplicated by home cooks, I must also arrive at a volume measurement for those who measure by volume with cups. Ingredients get broken down to the gram and teaspoon to ensure accuracy. The Big Lug has been around this entire week as he is on vacation. Thank goodness! I have been blessed with his extra pair of hands to reach things, do dishes, grab lunch and prepare our dinners. Without him, I could have never completed this recipe on time for Elaine for Thanksgiving! Also, I would starve. Ever heard of a starving food blogger? (It happens to me all the time when I am baking—especially when I cannot eat the wheat or dairy in the finished baked good.) Anyway, I wanted to share with you what a help he has been.
Meanwhile, I have to share this with you…The Big Lug’s facial expressions, as I was busily working in the kitchen crunching numbers using algebra and talking through each calculation to reach my final measurements, by both volume and weight, were looks of wonderment and complete shock. (I think I totally “shocked and awed” The Big Lug!) He followed along with each and every one of my math calcs (he studied architecture and construction management) to the letter. (The number? Ha!)
But, when he saw this beautiful (read: sexy) cornbread batter, smelled the bakery-like fragrance wafting throughout the house, gazed at the perfectly shaped cornbread cake as it emerged piping hot from the oven and upon tasting this especially gorgeous and scrumptious cornbread, he commented on how proud he was of me at each turn. (It was the first time he witnessed from beginning to end a recipe broken down, developed, cross-checked and completed in the form of a delectable baked good.) I don’t know about you all, but when your significant other is in complete awe over your work and accomplishments, there is just nothin’ like it!
Okay, well…when readers comment and express their appreciation for well written recipes that make them look like kitchen rock stars to their friends and families (especially when they have dietary restrictions), that is right up there as well. But, truly…nothin’ comes close to those kisses and nibbles on your neck from your loved one who appreciates all you do. Woot!
My friends, bake some Grandma’s Sweet Buttermilk Cornbread to enjoy with your friends and family. The tender and moist crumb is truly heavenly. You will not regret it and will be inexplicably happy that you did! I promise.
So, Elaine…girl, this one is for you! My apologies for not getting this tested on time to post last week, my friend. But, I hope by posting it today that it is a good thing for your Thanksgiving Day menu and preparations.
What makes our recipe for Grandma’s Sweet Buttermilk Cornbread wicked good? First, we start with Wicked Good Kitchen’s easy to make Homemade Cornbread Mix. Why? Because it is made with fresh all-natural ingredients you can trust. And, it includes a gluten free option. Keep it stocked in your pantry (when made without oil), or in your refrigerator, without worry over artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products. It is sweetened just right and has the maximum amount of cornmeal for that deep and satisfying sweet corn taste. Also, our recipe calls for just the right amount of baking powder and soda for a good rise. Not only that, our mix performs flawlessly when making cornbread, corn muffins or corn pudding such as with our tasty comfort food recipe for Sweet Honey Corn Pudding. Finally, since our recipe was developed with a tried and true vintage recipe for Sweet Buttermilk Cornbread made with real butter and organic buttermilk, along with our all-natural homemade cornbread mix, you now have the very best of both worlds! Convenience and a well-tested and reliable yet irresistibly scrumptious recipe for cornbread. What’s not to love about that?
Warmest wishes to you and yours for a meaningful and happy Thanksgiving holiday and weekend!
UPDATE: Recipe variations for Buttery Sweet Cornbread Cake and Buttery Sweet Jalapeño Cornbread Cake were added on 02-18-2016. Many thanks to my reader, Iris, for reminding me to post these important variations!
Below is a Pinterest-friendly sized image to pin at Pinterest!
Scrumptious and irresistibly moist sweet buttermilk cornbread made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts.
- 2½ cups (420 grams) Homemade Cornbread Mix recipe by Wicked Good Kitchen™, prepared with baking soda but omitting oil*
- ½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted
- 2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten
- 1 cup (240 ml) organic buttermilk*
- Shortening to prepare pan, such as organic palm shortening by Spectrum®
- Special Equipment
- 8-inch square, 2-inch high cake pan, preferably nonstick
- *Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.
- Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. This will allow 1¾ inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing cake from pan and to transfer to cutting board to cut into even squares after cooling.
- In a large bowl, place Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but without oil. (When measuring by volume with cups, take great care to very lightly spoon mix into cup and level off for accuracy in measuring 420 grams. This is essential for this recipe. Otherwise, your cornbread will have too much mix and will be dry.) Create a well in the center.
- Add butter, eggs and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.
- Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack. Turn right side up onto wire racks (using an additional rack to flip); cool. Cut into 9 large squares for serving.
IMPORTANT: Take great care to very lightly spoon cornbread mix into cup and level off for accuracy in measuring 420 grams. It is essential for this recipe and others. Otherwise, your cornbread will have too much mix and will be dry.
Gluten Free Variation:
For Gluten-Free Option: Prepare Homemade Cornbread Mix by Wicked Good Kitchen™, using gluten free option with baking soda but omitting oil. The gluten free option calls for Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in recipe. Simply measure 2½ cups (about 420 grams) by lightly spooning cornbread mix into cup and leveling off.
For Buttery Sweet Cornbread Cake:
A buttery-moist, honey-sweet, cake-like cornbread created in the summer of 2011 and inspired by the world famous cornbread at Bonge’s Tavern in Perkinsville, Indiana. Add very finely diced red bell and jalapeño peppers, and serve with whipped honey butter, to be just like the way they serve it at Bonge’s. Everyone loves this light, fluffy and sweet cornbread cake!
You Will Need:
1¼ cups (210 grams) Homemade Cornbread Mix, recipe by Wicked Good Kitchen
1 cup (120 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
½ cup (100 grams) granulated sugar
½ teaspoon (2.4 grams) baking powder
¼ teaspoon (1.5 grams) salt
1¼ cups (300 ml) organic buttermilk
2 large eggs (mine weighed 106 grams w/o shells), slightly beaten
½ cup (1 stick/113 grams) unsalted butter, melted
1 tablespoon (15 ml) honey
Position oven rack in lower third of oven and preheat oven to 350ºF. Prepare 8×8-inch or 9×9-inch baking pan as above in recipe; set aside.
In a large bowl, whisk together Homemade Cornbread Mix, flour, sugar, baking powder and salt. In a large 2-cup glass measuring cup or medium bowl, whisk together buttermilk, eggs, butter and honey.
Create a well in the center of dry ingredients. Add wet ingredients and mix just until fully incorporated. For a tender crumb, do not overmix. Using a rubber spatula, pour and scrape batter into prepared pan; smooth top of batter evenly with spatula.
Bake in preheated oven for 30 to 38 minutes, depending on size of pan selected. A toothpick inserted in center should come out clean when done.
Cool completely in pan on wire rack. Cut into squares before serving. Serve warm or at room temperature with whipped honey butter or butter and honey.
Yield: Makes 9 to 16 servings, depending on size of pan used and how many squares cut.
For Buttery Sweet Jalapeño Cornbread Cake: Add 2 tablespoons very finely diced red bell pepper and 2 to 2¼ teaspoons very finely diced jalapeño pepper. Gently fold into batter before pouring and scraping into prepared baking pan for baking.
Original Recipe Source: WickedGoodKitchen.com
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