Print

Giada De Laurentiis Buttermilk Cornbread

Giada De Laurentiis Buttermilk Cornbread - recipe card
Print Recipe

This buttermilk cornbread strikes the perfect balance between tender, moist crumb and a golden, crisp crust. The tangy buttermilk keeps the bread remarkably soft while the cornmeal provides a delicate crunch and sweet corn flavor. It’s a versatile side that pairs beautifully with chili, barbecue, or a simple pat of butter and honey.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled, plus more for greasing pan
  • 3/4 cup fine yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup buttermilk, well shaken
  • 1 large egg
  • 1 tablespoon honey

Instructions

  1. Place an oven rack in the middle position and preheat oven to 400°F (204°C). Grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter, ensuring the sides and corners are coated to prevent sticking.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined. Breaking up any lumps ensures a uniform rise and consistent texture.
  3. In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, large egg, honey, and the melted butter until the egg is fully incorporated and the mixture is pale yellow and smooth. The honey adds subtle sweetness and helps retain moisture.
  4. Pour the wet ingredients into the dry ingredients all at once. Stir gently with a spatula or wooden spoon just until the flour streaks disappear and the batter is thick and slightly lumpy. Overmixing develops gluten, making the cornbread tough and dense.
  5. Pour the batter into the prepared baking dish or skillet, spreading it evenly to the edges with a spatula. Tap the pan gently on the counter to release any large air bubbles trapped in the batter.
  6. Bake for 20 to 25 minutes, rotating the pan halfway through, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should pull away slightly from the pan and the internal temperature should reach 200°F (93°C).
  7. Remove from the oven and place the dish on a wire cooling rack. Let the cornbread cool in the pan for at least 10 minutes before slicing. This resting period allows the crumb to set and prevents it from falling apart when cut.

Notes

Store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap then foil for up to 3 months. To reheat, place slices on a baking sheet in a 350°F (177°C) oven for 5-7 minutes, or microwave a single slice for 15-20 seconds. For extra moisture, brush slices with melted butter before reheating.

Nutrition

Keywords: Giada De Laurentiis buttermilk cornbread, cornbread recipe, buttermilk cornbread, American cornbread, Southern-style cornbread, quick bread, side dish, Thanksgiving side, barbecue side, skillet cornbread

Find it online: https://giadacooks.com/giada-de-laurentiis-buttermilk-cornbread/