We’ll always tout the virtues of baking from scratch, and that definitely goes for any cornbread you’re going to bake at home. With no need to rise and a simple mix-pour-bake technique, there’s no reason not to bake this most-glorious quick bread at home on the fly (and never from a box). And there are so many ways you can make it — just you wait and see.
A lot of recipes for cornbread call for buttermilk, which helps to keep it nice and tender, but this Buttermilk Cornbread one-ups the entire category by embracing buttermilk’s richness and delicious tang. The buttermilk that’s whisked into the batter is joined by heavy cream for added indulgence and white vinegar to take the tangy flavor one step further.