This Buttermilk Cornbread is quick and easy to whip up. With minimal ingredients and process, this recipe comes together start to finish in under 30 minutes.
Cornbread is one of those recipes that you just cant get enough of. There are so many different types out there but Buttermilk Cornbread is one of my favorite.
We make ours in a cast iron skillet, but you can also make it in a square baking dish as well if you don’t own a cast iron pan.
“Breads” are one of my favorite things ever and this is a simple one to whip up, we love serving it with our Sweet Heat Chili, Pasta e Fagioli and our Vegetable Beef Soup!
WHY THIS RECIPE WORKS:
- Preheating the butter in the skillet ensures that you have a nice crispy crust and edges that hold the Buttermilk Cornbread together well.
- With minimal ingredients, the prep time and method is super easy and whips up in a flash.
- Baking time is 20 minutes and the recipe in total takes less than 30, so it is the perfect weeknight side dish.
Cornbread is one of those recipes that need to be in your recipe line up. It is a great southern dish, even know traditional southern cornbread doesn’t use any sweetener, where we do.
I much prefer a little sweetness to my cornbread than not, so we add a little sugar to ours, which you can adjust to your liking for sure.
Add a dab of butter and a drizzle of honey and you have the perfect Buttermilk Cornbread around.
HOW TO MAKE BUTTERMILK CORNBREAD, STEP BY STEP:
Preheat your oven to 425. Place butter in 9″ cast iron skillet and place in oven to melt, about 10 minutes (Photos 1 & 2).
Meanwhile in bowl add your cornmeal, flour, sugar, baking powder, baking soda and salt and whisk to combined (Photos 3 & 4).
In another bowl add your buttermilk and egg and whisk until blended, add to your cornmeal mixture and mix until incorporated (Photos 5-8).
Pour into hot cast iron skillet and bake in oven for 20 minutes until top turns golden, remove and cut into wedges and serve (Photo 9).
This recipe is perfect to serve with all your hearty dishes, some of my other favorite recipes to serve this Buttermilk Cornbread with include: Instant Pot Ham and Beans, Southwestern Chicken Soup and this Slow Cooker Red Beans and Rice.
CAN YOU SWAP POLENTA FOR CORNMEAL?
The answer to this question is yes. Polenta comes in different grades, so use the same size you would for using cornmeal in this recipe.
DO I HAVE TO USE BUTTERMILK?
No, you do not have to use buttermilk, but I do highly recommend a higher fat milk, just more or less for texture and flavor, but any milk should work fine for this recipe.
HOW DO YOU STORE BUTTERMILK CORNBREAD?
- To store at room temperature: Wrap in plastic wrap or tinfoil and keep in a cool dry place and it should keep for about 1-2 days.
- To store in the refrigerator: Let cornbread full cool and then wrap your cornbread in plastic wrap and place in the refrigerator, this will last about 1 week.
- To freeze: Let your cornbread full cool, then place in a resealable plastic bag and press out as much as as you can. This should last 2-3 months.
If you’ve never tried Buttermilk Cornbread, you have to give a it go now! It’s one of those recipes that you either love of hate, I used to hate it but grew to love it, especially in the fall time.
It is easy, simple and delicious, it can be sweetened or unsweetened and used in a variety of other recipes as well.
TIPS AND TRICKS FOR MAKING BUTTERMILK CORNBREAD:
- You can swap out polenta for cornmeal.
- You can essentially use any type of milk you’d like, but buttermilk is highly recommend.
- Southern cornbread usually doesn’t have sweetener in it, but we like a little sugar in ours, use your judgement on what you’d like to do.
- Preheat and melt your butter in the oven, this helps create a crispy crust for your cornbread recipe.
- Serve with a pat of butter and a drizzle of honey for a little extra sweetness.
- If you don’t own a cast iron skillet you can use a 9″ round or square baking pan.
Buttermilk Cornbread needs to be in your recipe arsenal! It is easy, tasty and just all round a quick recipe to have on hand!
If you like this recipe you might also like:
If you’ve tried this BUTTERMILK CORNBREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Buttermilk Cornbread
Ingredients
- 4 Tbs butter
- 1 1/2 cup cornmeal
- 1 cup flour
- 2-4 Tbs sugar your judgement, we use 4 Tbs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cup buttermilk
- 1 egg
Instructions
- Preheat your oven to 425. Place butter in 9" cast iron skillet and place in oven to melt, about 10 minutes.
- Meanwhile in bowl add your cornmeal, flour, sugar, baking powder, baking soda and salt and whisk to combined.
- In another bowl add your buttermilk and egg and whisk until blended, add to your cornmeal mixture and mix until incorporated.
- Pour into hot cast iron skillet and bake in oven for 20 minutes until top turns golden, remove and cut into wedges and serve.
Notes
- You can swap out polenta for cornmeal.
- You can essentially use any type of milk you'd like, but buttermilk is highly recommend.
- Southern cornbread usually doesn't have sweetener in it, but we like a little sugar in ours, use your judgement on what you'd like to do.
- Preheat and melt your butter in the oven, this helps create a crispy crust for your cornbread recipe.
- Serve with a pat of butter and a drizzle of honey for a little extra sweetness.
- If you don't own a cast iron skillet you can use a 9" round or square baking pan.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Neta Cheser
Very good cornbread. Moist and holds together nicely. Definitely a keeper.
Melissa
Salt is not listed in ingredients it it is in directions, how much salt
Tornadough Alli
Sorry about that, it’s 1/2 tsp! I’ll get that fixed right away!
SuzieW
Thanks, I figured teaspoon. You’re the best!
SuzieW
Oopsie! The amount of baking powder has an error. Teaspoon perhaps?
Tornadough Alli
I did, and it has since been corrected 🙂