New This Month

Classic Buttermilk Cornbread


Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.

  • Prep:
  • Total Time:
  • Servings: 10


  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 large eggs
  • 2 1/2 cups low-fat buttermilk


  1. Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

  2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

  3. Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

Reviews Add a comment

  • Gryphonisle
    6 JUN, 2013
    Printed out recipe, which produced lines about 1/16" tall----practically unreadable. Only twenty somethings cook from online recipes? In any case, having set all the ingredients out ahead of time, but in my small kitchen, they all ended up in different locations, by group. As a result----glancing up at a recipe I could barely read, I forgot to melt and add the butter. And the bread came out just fine without it! Either way, it's a great recipe!
  • Russell Tripi
    17 AUG, 2012
  • Patcharin
    24 NOV, 2010
    Tried the recipe again but w 1tsp salt instead of 2tsp. Better.
  • SueCooks
    22 NOV, 2010
    this recipe is delicious. perfect salt balance!!!
  • Patcharin
    21 NOV, 2010
    Not even slightly sweet, in fact, quite salty! Had to trash it! What a waste and a huge disappointment.