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Buttermilk Cornbread Recipe

Buttermilk Cornbread Recipe That Everyone Will Love

This Buttermilk Cornbread Recipe is a comforting and classic dish that enhances any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Dinner
Cuisine: Southern
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter can substitute with margarine for dairy-free
  • 2 large Eggs room temperature
  • 1/4 cup Sugar can reduce to 1/3 cup for less sweet
  • 1 cup Buttermilk can substitute with milk mixed with vinegar or lemon juice
  • 1 cup Corn Meal
  • 1 cup Flour all-purpose flour
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Salt

Equipment

  • 8x8 inch baking pan
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Buttermilk Cornbread Recipe
  1. Preheat your oven to 375°F (190°C) and coat an 8x8 inch baking pan with cooking spray.
  2. In a large mixing bowl, melt about 1/2 cup of butter and let it cool. Whisk in 2 eggs, 1/4 cup of sugar, and 1 cup of buttermilk until combined.
  3. Add 1 cup of cornmeal, 1 cup of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt to the wet mixture. Stir gently until just combined.
  4. Pour the batter into the prepared baking pan and spread it evenly.
  5. Bake for approximately 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
  6. Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Store any leftover buttermilk cornbread in an airtight container at room temperature for up to 2 days. Refrigerate for longer freshness.

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