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Buttermilk Graham Cornbread is a delicious sweet cornbread recipe. Using graham crumbs for part of the batter causes a subtle sweetness. The sugar adds more sweetness. This cornbread turns out very moist and almost but not quite cakey in texture. This recipe for Buttermilk Graham Cornbread is really simple. Don’t be scared off that there are a few steps. I always make my own buttermilk by adding vinegar to milk and letting it sit while I gather the other ingredients. You can save this step if you buy the “actual” buttermilk. Soaking the cornmeal in buttermilk is a very important step and causes the texture to be so smooth, not grainy like some cornmeal recipes.

Growing up, my mom would always serve cornbread with a plate of baked pinto beans. We would smother our beans with ketchup and sugar. Coming from Illinois, this is how my dad grew up liking his baked beans. (this was in the years before my parents got “healthy”) we all loved this special meal. But, I really think the cornbread was always my favorite part. (although I did like the sugar)

Buttermilk Graham Cornbread is a favorite accompaniment to Homemade Classic Chili or a bowl full of baked beans! This cornbread is even a delicious dessert or breakfast when served hot and slathered with butter and honey. The graham in this recipe adds a touch of sweetness so this goes great with a spicy chili! Not to mention, this buttermilk graham cornbread smells incredibly delectable while it’s baking.

History of Cornbread

Corn is believed to have originated in Mexico 7000 years ago. Basically, throughout history corn has been roasted, ground and baked in various forms. The corn which we know now is unrecognizable from these early breeds of corn. The selective breeding, cross-pollination, and hybridization of corn has changed it so much from the original plant. The Natives of America grew maize, and taught the European settlers how to grow and cook it. A type of corn bread was made by Native Americans. Cornbread is considered a quick bread, or also called a batter bread. The type of cornbread in this recipe was developed in the early 20th century.

Ingredients for Buttermilk Graham Cornbread

• Buttermilk: I just make my own from vinegar and milk. Using buttermilk does make the cornbread extra yummy!
• Yellow Cornmeal:Ground from dried corn.
• Butter: Butter is the fat in this recipe and adds a great buttery flavor.
• Sugar: For those of you who like sweet cornbread:-)
• Eggs: Helps the cornbread not to be too crumbly.
• Graham Cracker Crumbs: Nice texture and sweetness, goes very well with cornbread.
• Flour: Helps the cornbread not to be too crumbly.
• Baking Powder:
• Baking Soda:
• Salt:

Method of making Buttermilk Graham Cornbread

1. First, make the buttermilk by adding vinegar to milk and let it sit while you gather the other ingredients.
2. Place the buttermilk and cornmeal in a small bowl. Let sit while you mix up the rest of the recipe.
3. Next, beat the butter, sugar, and eggs together until creamy.
4. In a seperate bowl, stir the graham crumbs, flour, baking powder, baking soda, and salt together.
5. Add the cornmeal/buttermilk mixture to the dry ingredients.
6. Stir until just combined.
7. Pour into a greased 9″x13″ pan.
8. Bake in 350°F for 45-55 minutes, until a toothpick inserted in comes out clean.
9. Enjoy!

Great Cornbread should be rich, tender, flavorful, and buttery. This recipe for Buttermilk Graham Cornbread is all of this and more!

Buttermilk Graham Cornbread

5 from5 votes

Buttermilk Graham Cornbread is a delicious sweet cornbread recipe. Using graham crumbs for part of the batter causes a subtle sweetness. The sugar adds more sweetness. This cornbread turns out very moist and almost but not quite cakey in texture. This recipe for Buttermilk Graham Cornbread is really simple.

Author:RebekahCooking Method:BakedCuisine:AmericanCourses:Breakfast, Lunch, Side Dish, SnackRecipe Keys:HomemadeVegetarian

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Prep Time30 minsCook Time45 minsTotal Time1 hr 15 minsDifficulty:IntermediateServings:15Calories:365Best Season:Suitable throughout the year

Ingredients

Servings

• 3 ¹⁄₂ cup Milk
• 3 tbsp Vinegar
• 2 cup Yellow Cornmeal
• 1 cup Butter (softened)
• 1 cup Sugar
• 2 Eggs
• 2 cup Graham Crumbs
• 1 cup Flour
• 2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 tsp Salt

Instructions

Video

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How to Make Buttermilk Graham Cornbread

1. Grease a 9"x13" pan.

   Stir the vinegar into the milk and let sit while gathering other ingredients.

   

2. In a small bowl, mix the cornmeal with the vinegar/milk mixture and let sit while you prepare the other ingredients.

   

3. Beat the butter, sugar, and eggs together until creamy.

   

4. In a small bowl, combine the graham crumbs, flour, baking powder, baking soda and salt.

   Add the graham crumbs, flour, baking powder, baking soda and salt to the butter/sugar mixture. Stir well.

5. Add the cornmeal mixture and mix just until combined. Do not overmix.

6. Pour the batter into a greased 9"x13" pan.

   

7. Bake in 350°F oven for 45-55 minutes until a toothpick inserted comes out clean.

   Enjoy!

   

Nutrition Facts

Servings 15

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Amount Per Serving

Calories 365kcal

Calories from Fat 140kcal

% Daily Value *

Total Fat 15.9g25%

Saturated Fat 9g45%

Trans Fat 0.6g

Cholesterol 59mg20%

Sodium 198mg9%

Total Carbohydrate 50g17%

Protein 6g12%

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Vitamin A 24 IU

Thiamin 14 mg

Riboflavin 21 mg

Niacin 10 mg

Folate 14 mcg

Vitamin B12 16 mcg

Phosphorus 18 mg

Selenium 17 mg

Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cornbread is best stored in the refrigerator in a glass baking dish. When you want to eat it, just cover with aluminum foil and warm up for 15 minutes in 350°F oven
• For the crustiest corn bread, bake it in a cast iron skillet.
• Do not overmix, just mix until the dry and wet ingredients are incorporated.
• Soaking the cornmeal in buttermilk is a must, it creates the best textured cornbread.