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Buttermilk Cornbread

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40min

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8 servings

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1 Reviews
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Delight in the comforting taste of Classic Buttermilk Cornbread, a staple in Southern cuisine, renowned for its moist, tender crumb and golden crust. This recipe brings together the sweetness of cornmeal and the tanginess of buttermilk, creating a perfect side dish or a warm, welcoming breakfast option. Ideal for pairing with soups, stews, or enjoyed on its own, this cornbread is a testament to simple ingredients yielding exquisite flavors.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat Oven and Prepare Pan

Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan.

2
Combine Dry Ingredients

In a large bowl, mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt.

3
Mix Wet Ingredients

In a separate bowl, whisk together 1 cup buttermilk, 2 eggs, and 1/2 cup melted unsalted butter.

4
Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

5
Add Sugar

Stir in 1/4 cup sugar into the batter.

6
Pour Batter into Pan

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

7
Bake

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

8
Cool and Serve

Allow the cornbread to cool slightly in the pan before cutting and serving.

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