Description
Buttermilk Cornbread is a moist, slightly sweet Southern classic with a golden crust and tender crumb, perfect as a side dish for soups, chili, or barbecue.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter (plus more for greasing)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch square or round baking pan with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until combined.
- Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- For a savory version, reduce or omit the sugar.
- Add chopped jalapeños or shredded cheese for extra flavor.
- Can be made in a cast iron skillet for a crispier crust.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg