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

Source: Everyday Food


  • 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.


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