Corn and Onion Buttermilk Cornbread has a soft, yet crumbly texture, making it perfect for spreading plenty of butter on without it falling apart. Each square is sweet, savory, golden perfection!
When you make this cornbread, you'll want something extra yummy to serve it with. I have several delicious suggestions for you, starting with: Olé Molé Turkey Chili, Old-Fashioned Calico Beans with Beef and Bacon, Stuffed Green Pepper Stew, Slow Cooker Split Pea Soup with Salsa and Ham, and Pumpkin Corn Chowder with Shrimp.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list for making buttermilk cornbread from scratch:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- Is this buttermilk cornbread dry and crumbly, or moist and tender?
- What type of pan is best for making crispy cornbread edges?
- How many servings of cornbread does this scratch recipe for a 9 x 13 pan yield?
- Can regular milk be used in place of buttermilk?
- Cornbread add-in suggestions:
- Are there different types of cornmeal?
- What are the different types of cornmeal?
- Not your same old grind:
- Are different types and colors of cornmeal interchangeable?
- What is the best way to store cornmeal?
- Additional recipes featuring cornmeal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making buttermilk cornbread from scratch:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
How this recipe came to be:
The other day, I was making an oven-baked beef beer brisket (coming soon) and decided that cornbread would be the perfect accompaniment.
I checked the internet for cornbread inspiration and came across this recipe for super-moist cornbread from Creme De Le Crumb, which looked and sounded just what I wanted.
I took a few liberties with the recipe I found, such as replacing regular milk with buttermilk. I also used a combination of baking powder and baking soda, and added frozen corn and dehydrated onions to the batter before baking.
Is this buttermilk cornbread dry and crumbly, or moist and tender?
If you like your cornbread dry and crumbly, you'd better move along.
This Corn and Onion Buttermilk Cornbread has a slightly crumbly, yet deliciously moist consistency that's perfect for dipping into whatever you're serving it with.
Or is has the perfect consistency for holding up to a slathering of sweet cream butter and honey before taking your first bite!
What type of pan is best for making crispy cornbread edges?
I prefer a metal 9 x 13 baking pan for this recipe, specifically for those wonderfully golden, crispy edges, but an extra-large cast iron skillet is a great alternative and will yield the same crispy, golden brown edges.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
How many servings of cornbread does this scratch recipe for a 9 x 13 pan yield?
As written, this recipe will yield at least 15 good-sized squares of golden cornbread.
Can regular milk be used in place of buttermilk?
It sure can.
Feel free to use whole milk, 2%, or 1%. I don't recommend using skim milk if at all possible.
Cornbread add-in suggestions:
- 1 tablespoon of finely minced jalapenos if you like a little heat (seeds removed, optional)
- 1 small can of fire-roasted chiles.
- Shredded cheddar, Monterey Jack, Colby, or even Swiss cheese would be delicious. I recommend no more than 1½ cups of shredded cheese per batch.
- 1 teaspoon of dried cumin or smoked paprika will give the cornbread a lovely Southwestern flavor. *Note - be aware that the paprika will also give the corn bread a slight red hue.
- 1 cup of chopped scallions will add an extra oniony boost and a lovely pop of color and freshness.
- Cooked and crumbled bacon (as much or as little as you like) is always a good choice. As it is cooked and crumbled, breakfast sausage. I'd recommend 1 cup of either, or a combination of both.
- If you've not tried hot honey, then you have to hop over to get my recipe for SWEET AND SOUR HOT PEPPER HONEY. Mixing hot honey with the melted butter topping for this cornbread will elevate this cornbread from AMAZING to SHUT THE FRONT DOOR DELICIOUS!!!!
Are there different types of cornmeal?
You bet, and each kind will affect the flavor, texture, and appearance of cornbread.
For this recipe, you'll see I used a coarse-ground yellow cornmeal, but feel free to play around with different colors and grinds of cornmeal.
What are the different types of cornmeal?
YELLOW CORNMEAL - Has the most robust, sweet, and nutty corn flavor. It's the perfect choice for cornbread when a strong corn taste is desired.
WHITE CORNMEAL - More common in Southern cuisine, and it offers a delicate, neutral, or savory taste. It is commonly used for porridge or when a white color is desired in the final product.
BLUE CORNMEAL - Made from whole, dried blue corn, it has a light blue-violet color and a sweeter, slightly earthy, nuttier flavor than yellow or white cornmeal.
Not your same old grind:
STONE-GROUND CORNMEAL - Retains the hull and germ, resulting in a coarser texture, better flavor, higher nutritional value, and a more corny flavor and chewier texture.
STEEL-GROUND CORNMEAL - The germ and hull are removed, resulting in a consistent, finer texture with a longer shelf life than stone-ground cornmeal.
FINE/MEDIUM GROUND CORNMEAL - Fine is similar to flour (for cakes/coatings), while coarse provides a crunchy, rustic texture, ideal for polenta or breading.
Are different types and colors of cornmeal interchangeable?
Basically, yes.
However, depending on which cornmeal you choose, there will be slight variations in flavor, texture, and the color of the final result.
What is the best way to store cornmeal?
Storing most cornmeal in an airtight container in a cool, dry pantry or cabinet is sufficient.
However, a stone-ground variety is best kept in an airtight container in the refrigerator to retain its longevity and freshness.
Additional recipes featuring cornmeal:
Homemade Cornbread Crackers are everything you want in a snack cracker. They're crunchy, crispy, and loaded with wonderful corn flavor.
Cornmeal Yeast Bread is a hearty yeast bread with a lovely cornmeal flavor. This recipe is a low-calorie version, but you'd never know it from taste and texture alone.
Even if you're a cornbread purist, you simply MUST try my slightly sweet (but mostly savory) Skillet Pumpkin Cornbread with Sage and let me know what you think.
Sloppy Joe over Cornbread Waffles. In the time it takes you to open a can of Sloppy Joe mix, you can whip up your own homemade Joe sauce to make this kid-friendly, soon to become a family favorite.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Corn and Onion Buttermilk Cornbread
Equipment
- 9 x 13 baking pan
- kitchen scale optional
- cake tester optional
- silicone spoon optional
- baking clips
Ingredients
For the cornbread batter:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal I used coarse stone-ground
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1¼ cup milk I used 2%
- 1½ teaspoons apple cider vinegar
- 8 tablespoons butter, melted
- 3 large eggs
- 2 tablespoons dehydrated minced onions
- 2 cups corn kernels I used frozen
For the honey butter topping:
- 3 tablespoons butter, melted
- 1 tablespoon honey
Instructions
- Preheat the oven to 350° F (175° C).
- Prepare a 9 x 13 baking dish by overlapping parchment paper to the bottom of the dish and secure the paper to the pan with baking clips. Spray the parchment paper lightly with baking spray. Set aside.*Note - the overhanging parchment paper will help to efficiently lift the cornbread from the dish once fully baked.
To make the cornbread batter:
- In a small bowl, stir together the milk and the apple cider vinegar. Set aside while preparing the wet and dry ingredients.
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium-sized bowl, whisk together the 8 tablespoons of melted butter, the oil, and eggs. Beat well to thoroughly combine.
- Pour the milk and apple cider vinegar mixture along with the butter, oil and egg mixture into the large bowl with the dry ingredients. Stir well to combine so the dry ingredients are no visible.Add the dehydrated onions and corn kernels into the batter and stir well until fully incorporated.
- Gently spoon the cornbread batter evenly into the prepared baking dish making sure to spread the batter into each corner.
- Bake in the preheated oven for 45 minutes, or until a cake tester or toothpick inserted into the center of the cornbread comes out clean without any wet batter sticking to the pick.Allow the cornbread to cool on a cooling rack for 15 minutes. Meanwhile prepare the butter and honey topping.
To make the honey butter topping:
- Melt the butter any honey together in a small bowl. Once the cornbread comes out of the oven, brush the entire surface liberally with the honey butter.
- After the initial 15 minutes cooling time, remove the baking clips from the pan and grab the overhanging parchment paper firmly from two opposite ends. Carefully lift the cornbread (and paper) from the pan. Place the cornbread on the cooling rack to cool completely before slicing and serving.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and eating this golden delicious homemade cornbread with corn and onion as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments