recipe that use buttermilk
- The Best recipe that use buttermilk
- Buttermilk Crusty Cornbread with Smoky Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Buttermilk Crusty Cornbread with Smoky Tomato Sauce Works
- ❓ Frequently Asked Questions About Buttermilk Crusty Cornbread with Smoky Tomato Sauce
The Best recipe that use buttermilk
My family loves this dish because it’s easy to customize. We’ve made it for breakfast, a quick lunch, or even a light dinner, and it always feels satisfying. The kids especially enjoy it when we top it with fresh fruit or a sprinkle of cinnamon, and it’s not too heavy for a busy morning. It’s also perfect for meal prep—you can make a big batch ahead and reheat it with minimal effort. And if you’re watching your sodium, the reduced-fat cheese version still delivers great taste without the extra salt.
Buttermilk Crusty Cornbread with Smoky Tomato Sauce
A tender, slightly crispy cornbread topped with a tangy tomato sauce, perfect for a weeknight dinner. The buttermilk in the dough keeps it moist and flavorful.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 cup tomato sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in buttermilk, egg, and sugar until just combined. -
3
Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. -
4
While the cornbread bakes, heat olive oil in a small saucepan over medium heat. Add garlic and smoked paprika, sautéing for 1 minute until fragrant. Stir in tomato sauce and oregano, simmering for 5 minutes. -
5
Once the cornbread is done, let it cool for 5 minutes. Pour the warm tomato sauce over the top and serve.
🔧Equipment
- Mixing bowl
- Loaf pan
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, sprinkle a pinch of salt on top of the sauce before pouring it over the cornbread.
- Substitute tomato sauce with a mix of ½ cup crushed tomatoes and ½ cup chicken broth for a lighter option.
Watch Video Of How Buttermilk Crusty Cornbread with Smoky Tomato Sauce Works
❓ Frequently Asked Questions About Buttermilk Crusty Cornbread with Smoky Tomato Sauce
1. What can I substitute for buttermilk if I don’t have it?
Use plain milk mixed with a tablespoon of vinegar, lemon juice, or even a splash of cream of tartar per cup of milk. Let it sit for five to ten minutes to thicken slightly before using in place of buttermilk.
2. Can I make this recipe without a stand mixer?
Absolutely! Use a hand mixer or whisk vigorously for about two minutes to ensure the batter is smooth and fluffy. For extra fluffiness, fold in the buttermilk slowly while mixing.
3. Why does buttermilk add tenderness to this dish?
Buttermilk contains lactic acid, which helps tenderize the flour and creates a slightly tangy flavor that balances rich ingredients like butter or eggs. It also contributes moisture, keeping the cake moist and soft.
4. How should I store any leftovers?
Store any extra batter or cake in an airtight container in the refrigerator for up to three days. For longer storage, freeze the batter for up to one month before baking. Reheat slices gently in the oven or microwave to revive freshness.
