Buttermilk Ingredient Note
If you do not have buttermilk you can use plain yogurt (not Greek) instead. Or as a substitute for buttermilk add 1 tablespoon lemon juice or white vinegar to the bottom of a measuring cup. Pour in milk to the 1 1/4 cup line and let sit 5 minutes. You can also add lemon to oat milk to make this recipe dairy-free.
The best way to make this ahead is to prep the wet and dry ingredients and keep them separate. Then blend them together just before baking. Simply mix up the dry ingredients and keep at room temperature. Keep the buttermilk mixture in a resealable container in the refrigerator up to 1 day ahead. Then follow the steps of the recipe to mix the batter and bake.
Reheating leftover cornbread really helps the texture seem more fresh and moist. To do so, wrap it in foil and bake at 325 for 20 minutes. Or place a serving on a plate and microwave for 20 seconds. Another delicious way to reheat it is to slice it in half and griddle it, cut side down in a little butter. This crisps up the edges and the butter soaks into the cornbread.