New This Month

Buttermilk Cornbread


Serve this Southern favorite with Red Beans with Andouille Sausage.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2009


  • 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
  • 1 1/2 teaspoons coarse salt
  • 1 cup low-fat buttermilk
  • 2 eggs


  1. Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.

  2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Reviews Add a comment

  • elizabetha.bonner
    10 FEB, 2017
    This was a real disappointment. It tasted terrible, and I ended up just throwing it away. I have made cornbread many times and decided to try a new recipe, but this one was just awful. The taste was way off. I would not recommend this, and will not make it again.
  • CrissyD86
    29 JUN, 2015
    Made this to have with chicken enchilada soup. Great side. I increased sugar to 1/2 cup as we like sweet cornbread. Otherwise a really great recipe.
  • ChefTBaks
    24 NOV, 2013
    Didn't like this. Wasn't bad, but would have preferred more sweetness and corn flavor
  • ekroque
    19 JUL, 2010
    I make this cornbread every time I find an excuse. I love this recipe!
  • vertun
    13 MAY, 2010
    per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g