Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Pour and Bake:
Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Cool and Serve:
Cool:
Allow the cornbread to cool slightly before cutting.
Serve:
Serve warm as a side dish, with butter, honey, or your favorite toppings.
Tips for Success:
Fluffy Texture: Do not overmix the batter; mixing just until combined ensures a light, fluffy texture.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Skillet Option: For a crispy crust, bake in a hot, greased skillet.
This Quick Buttermilk Cornbread is perfect for a variety of meals and easy to adapt to your preferences. Enjoy the warmth and comfort of homemade cornbread! 🌽🍞
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