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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