Cream-style corn makes this buttermilk cornbread extra moist and flavorful. The corn also acts as a natural sweetener, though you can add extra sugar if you like especially sweet cornbread.
Serve this cornbread alongside a spicy chili, beans, or greens.
- Grease a 9-inch square baking pan or iron skillet. Heat oven to 425 F.
- Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.
- In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.
- Stir the wet ingredients into the dry ingredients just until blended.
- Spoon into the prepared baking pan or iron skillet.
- Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
*If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.
Tips and Variations
- Bacon Cheese Cornbread - Add about 1/4 cup of crumbled bacon to the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
- Jalapeno and Cheese Cornbread - Add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.