The BEST Homemade Buttermilk Cornbread
Homemade buttermilk cornbread is one of the best quick breads you could make. Of course, any quick bread that is made from scratch is fabulous, but this little quick bread has lots of extras to offer. First, since it is made with buttermilk as well as corn, it means this bread has wonderful flavor and great texture that differentiates it from the usual bread rolls that we often serve for dinner (not that those are not also fabulous). Still, the buttermilk offers up a lovely tanginess and also lightens and tenderizes the bread. The corn meal contributes really great texture and so this bread has a nice bite and a wonderful mealy texture in your mouth. That bite really satisfies you in this little bread. And, finally, the color of the corn meal means that the quick bread is a lovely golden yellow that makes it very appealing to look at and nice enough to cut up and put on a great serving dish. Next to the cut pieces, put dishes of butter and honey; honey is the best accompaniment to the corn flavor.
This bread is also really at its best served warm from the oven with plenty of (unsalted) butter and honey as mentioned above. And this bread is also fabulous served as a snack, served with soup, or as part of a larger meal such as chile or any other Mexican offering. And there are also plenty of variations on this basic cornbread that work well for breakfasts, if you want something the kids can grab and eat on the go. For example, finely chop up red and green peppers and sauté them lightly with cumin and chile pepper then add them to the bread mixture just before you pop the bread in the oven. Crumble pre-cooked bacon or sausage in to the mixture. You add these items at the last minute so that they sink as little as possible in to the dough.
The belief that rolling fruits or veggies in flour keep the from sinking in to whatever you are baking is a myth. The key is to chop up the additions in small enough pieces that they do not sink through the wet dough and the dough cooks quickly enough to trap and hold the additions throughout the dish. You could also add whole kernels of corn and even pre-cooked black beans. These additions make the bread a great go to (and on the go, too) breakfast, filled with great nutrition to help keep you revved all day long. This bread is quick and easy to make. This quick bread turns out best if you blend it entirely by hand, which is quick and easy, rather than in the food processor. A beginner baker will have plenty of success with this bread, too. And, it can just as easily be made in individual muffin tins. If you decide to do this, instead of making the lovely round loaf recommended on the site, be sure to divide the butter and oil among all the tins before heating it and proceeding with the recipe.
This recipe makes a great quick bread, with a unique flavor and wonderful texture, brought out by the use of corn meal (note that this recipe uses a meal and not a flour, which is a different ingredient entirely) and buttermilk. Your family will love it, served for dinner, or even for a late night snack. And when you serve it as a late night snack, it is also enough for the young baker in the house to try out. Unlike standard biscuit recipes that really require a seasoned hand in order for them to turn out right, simply following this recipe closely will yield a great result. Be sure to serve this quick bread while it is warm, which is when its flavor and texture are best. It is still good cold, but it does tend to dry out somewhat. Try this recipe out soon. You will be glad to add it in as part of your family’s meal menu.
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