Simple cornbread shines in this Giada De Laurentiis recipe: moist, slightly sweet, and tangy from buttermilk and sour cream with yellow cornmeal and all-purpose flour.

To make Giada’s Buttermilk Cornbread, preheat your oven to 400°F. Mix the dry ingredients, blend in cold butter, whisk the wet ingredients, combine, and bake for 25 minutes until golden brown.

Serve it with honey butter for a side dish that everyone will love. Your friends will love it, and your family will be impressed. Give it a try and comment below on how yours turned out!

Giada De Laurentiis Buttermilk Cornbread Ingredients

• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
• 2 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1/3 cup sour cream
• 2 large eggs

How To Make Giada De Laurentiis Buttermilk Cornbread

1. Preheat Your Oven: Position a rack in the center of your oven and preheat it to 400°F (200°C). Butter a 9 x 9 x 2-inch metal baking pan to prepare it for the batter.
2. Blend Dry Ingredients: In a food processor, blend the cornmeal, flour, sugar, baking powder, salt, and baking soda for about 5 seconds to combine them evenly.
3. Add Butter to Dry Mix: Add the chilled butter cubes to the processor and blend until the butter is reduced to tiny pieces, which should take 15 to 20 seconds.
4. Whisk Wet Ingredients: In a large bowl, whisk together the buttermilk, sour cream, and eggs until the mixture is smooth and well blended.
5. Combine Wet and Dry Ingredients: Add the dry ingredients from the processor to the bowl with the wet ingredients. Stir until the mixture is evenly moistened and forms a consistent batter.
6. Bake and Cool: Scrape the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the cornbread on a rack for at least 30 minutes before serving. Enjoy it warm or at room temperature.

How Can I Make My Cornbread Extra Moist?

To make your Giada Buttermilk Cornbread extra moist, use full-fat buttermilk and add an extra tablespoon of sour cream. This combination adds richness and keeps the cornbread moist. For even more moisture, try folding in some creamed corn before baking.

Recipe Tips

• Use Cold Butter: To get the best texture in your cornbread, make sure to use cold butter right out of the fridge and cut it into small cubes. This helps create a flakier, more tender crumb, making your cornbread irresistibly delicious.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can make the cornbread dense and tough, so stir gently and stop as soon as the batter comes together.
• Preheat Your Pan: For a crispy crust, preheat your baking pan in the oven before adding the batter. This little trick gives the bottom and sides of your cornbread a delightful crunch, which contrasts beautifully with the soft interior.
• Adjust Sweetness: If you prefer your cornbread less sweet, reduce the sugar to 2 tablespoons. On the other hand, if you like it sweeter, increase the sugar to 1/4 cup. Tailoring the sweetness to your taste makes the cornbread perfect for you.

Recipe Variations

• Cheesy Cornbread: Add 1 cup of shredded cheddar cheese to the batter before baking. This adds a rich, savory flavor that pairs perfectly with soups and stews, and it’s a hit with kids and adults alike.
• Jalapeño Cornbread: Stir in 1/4 cup of finely chopped jalapeños for a spicy kick. This variation adds a little heat and a lot of flavor, making your cornbread a standout side dish at barbecues and chili nights.
• Honey Cornbread: Replace the sugar with 1/4 cup of honey for a naturally sweet and slightly floral flavor. This variation adds a unique twist to your cornbread, making it a delightful companion to savory dishes.
• Bacon Cornbread: Mix in 1/2 cup of cooked, crumbled bacon for a smoky, savory touch. This variation transforms your cornbread into a hearty treat that’s perfect for breakfast or brunch, and it’s sure to be a crowd-pleaser.

What To Serve With Buttermilk Cornbread

Serve your Buttermilk Cornbread with spicy chili, creamy coleslaw, barbecue pulled pork, hearty beef stew, or tangy baked beans.

You can also pair it with savory roasted vegetables, zesty lemon chicken, or refreshing cucumber salad to create a well-rounded meal that everyone will love.

How To Store Leftover Buttermilk Cornbread

In The Fridge:

To store your leftover Buttermilk Cornbread in the fridge, wrap it tightly in plastic wrap or aluminum foil to keep it from drying out. Place the wrapped cornbread in an airtight container to ensure it stays fresh. Store it in the refrigerator for up to 5 days to maintain its quality.

In The Freezer:

You can store Buttermilk Cornbread in the freezer by wrapping it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. Place the wrapped cornbread in a freezer-safe bag and freeze it for up to 3 months.

How To Reheat Leftover Buttermilk Cornbread

Reheat your leftover Buttermilk Cornbread in the oven at 350°F (175°C) for about 10 minutes until it’s warm and slightly crispy. You can also reheat it in the microwave for 30 seconds on high, making sure it’s covered with a damp paper towel.

Check out More Giada Recipes:

• Giada De Laurentiis Butter Cookies
• Giada De Laurentiis Baccala Salad
• Giada De Laurentiis Chicken Piccata