Buttermilk Cornbread

Rating: 3.49 stars
97 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 31
  • 2 star values: 15
  • 1 star values: 4

Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.

Everyday Food, November 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
8
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Ingredients

Directions

  • 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.

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

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Reviews (9)

97 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 31
  • 2 star values: 15
  • 1 star values: 4
Anonymous
Rating: 5 stars
05/21/2019
Perfect recipe. Just the right texture and sweetness. I opted to add the baking soda for more fluff. I also made two adjustments: 1) I didn't have coarse salt so I only added 1 tsp of regular salt. 2) I baked it in a cast iron skill because that's just my preferred way to bake cornbread.
Anonymous
Rating: 5 stars
02/03/2019
I LOVE this recipe!!! My husband and four year old granddaughter ate two pans of it. I did bake it in a cast iron skillet and it turned out perfectly. The tart of the buttermilk with the sweet of the sugar gives it an amazing flavor! This recipe will be a Sunday supper regular from today forth!
Anonymous
Rating: 5 stars
11/19/2017
I don't understand the negative reviews. I found this cornbread to be moist and delicious. I did use baking soda as well as baking powder and Bob's Red Mill medium grind cornmeal. I usually make a cast iron skillet cornbread but I liked this just as well.
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Anonymous
Rating: 3 stars
09/12/2017
It was a little dry... but not too bad.. I also don't put sugar in my cornbread. If I do, it's only a tsp or tblsp.. I'm the kind of southerner who if I'm gonna eat cake, I'll eat cake.. if I'm gonna eat cornbread, I'm gonna eat cornbread.. :) I also used the non-fat buttermilk. Next time I will try the full strength buttermilk and not use the baking powder. But it still turned out decent.
Anonymous
Rating: 1 stars
02/10/2017
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.
Anonymous
Rating: 4 stars
06/29/2015
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.
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Anonymous
Rating: Unrated
11/24/2013
Didn't like this. Wasn't bad, but would have preferred more sweetness and corn flavor
Anonymous
Rating: Unrated
07/19/2010
I make this cornbread every time I find an excuse. I love this recipe!
Anonymous
Rating: Unrated
05/13/2010
per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g
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