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Cornbread is one of those things that you think should be better the next day. Like banana bread or something similar. But for some reason, even an easy cornbread recipe is tender and delicious on day one, but the next day, it’s just dry and crumbly. So then you’re forced to eat it all on the first day to make sure it’s always tasting good (yeah…that’s why.)
But there is a way to keep your cornbread moist and tender on day two. And it’s not using oil instead of butter. I mean, sure that makes a difference, but butter just tastes better. This recipe is tender and moist, and has lots of buttery flavor, thanks to a secret ingredient — pineapple juice. I normally don’t have pineapple juice on hand, but I had some to make cocktails, so I used it here.
I don’t know how it works, but swapping some of the liquid in the recipe turns this buttermilk cornbread recipe into something special. And if you don’t like pineapple juice, have no fear — you can’t taste it, I promise.
This is delicious with anything you may eat cornbread with — chili, your favorite winter soup, or just eaten hot out of the oven with a big slab of honey butter.
Secret Ingredient Buttermilk Cornbread
Sweet, tender and delicious, you’d never guess the secret ingredient in this easy cornbread recipe. Perfect with your favorite soup or stew.
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 1/3 cup dark. brown sugar
- 2 tablespoons honey
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup pineapple juice
Instructions
- Preheat oven to 400 degrees F. Spray a loaf pan with cooking spray.
- Combine the cornmeal, flour, baking powder baking soda and salt in a large mixing bowl.
- In a separate bowl, melt the butter and let cool for 5 minutes. Add the brown sugar, honey, egg, buttermilk, and pineapple juice. Whisk to combine.
- Add the liquid ingredients to the dry ingredients and mix until just combined.
- Pour into prepared pan. Bake for 30-35 minutes, until top is browned and a toothpick inserted in the center comes out clean.
Notes
Storing leftovers: store leftovers in an airtight container at room temperature; best eaten within 2 days. Leftovers can also be turned into croutons: cube cornbread and toast in a 350 degree oven until crunchy; 10 or 15 minutes.
Variations: add 1/2 cup grated cheddar, 1 diced jalapeño, or a teaspoon of your favorite seasoning blend
Sourcing: my favorite cornmeal is a medium grind one like this one.
Pairs well with: Hot Roasted Garlic Honey, Lemon Lentil Quinoa Soup, Roasted Tomato Tortilla Soup
Nutrition
Calories: 205kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 29mgSodium: 200mgPotassium: 95mgFiber: 2gSugar: 10gVitamin A: 271IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
