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Serving Tip:
Best served warm with butter, honey, or your favorite jam. It’s also the perfect companion for hearty stews and spicy chili.
Storage Tip:
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slightly before serving for the best texture.
Variations:
Savory Twist:
Mix in diced jalapeños, shredded cheddar cheese, or crispy bacon bits for a savory kick.
Sweet Version:
Increase the sugar to ¾ cup for a dessert-style cornbread that pairs beautifully with whipped cream and berries.
Cornbread Muffins:
Scoop the batter into muffin tins and bake for 15–18 minutes for perfect grab-and-go portions.
FAQ:
Q: Can I substitute buttermilk with regular milk?
A: You can, but for authentic flavor, buttermilk is highly recommended. If needed, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Q: Can this be made gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend and ensure your cornmeal is certified gluten-free.
Q: Why is my cornbread dry?
A: Overbaking can cause dryness. Keep a close eye during the final minutes and remove from the oven as soon as a toothpick comes out clean.
🥄 Simple, golden, and tender — Grandmother’s Buttermilk Cornbread is pure homemade happiness in every slice. 🍯🌽
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