Buttermilk Cornbread Recipe Is the Perfect Fluffy, Tender Side Dish — Ready in 30 Minutes
This cornbread uses buttermilk for a subtle tanginess and the perfect, fluffy rise.
Say goodbye to dry, crumbly cornbread! This buttermilk cornbread recipe is the only one you need on standby. Buttermilk adds a magic touch, creating a light, fluffy texture that practically melts in your mouth. Even better: This cornbread is a versatile side dish. Enjoy it for breakfast with a pat of butter and your favorite jam. Or serve it alongside a hearty chili for a soul-warming dinner. But if you can’t wait another minute (like us), simply drizzle a little honey on top for a satisfying afternoon snack.
You probably heard of buttermilk in pancake or fried chicken batter. And boy, does it make a difference in this buttermilk cornbread recipe. Buttermilk adds a subtle tang and slight acidity that helps activate the baking soda for a perfect rise. If you don’t have buttermilk, we have the 8 best substitutes you can use instead. Or, learn how to make buttermilk at home. What’s your favorite recipe to make with buttermilk? Tell us below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1½ cups cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1½ cups buttermilk
- ¼ cup unsalted butter, melted
Instructions
Heat oven to 400°F. Coat 8" square baking pan with cooking spray. In large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Add eggs, buttermilk and butter; whisk until blended. Pour batter into pan. Bake until toothpick inserted into center comes out clean, 25-30 min. Let cool in pan on rack 10 min. Transfer to rack; let cool completely. Cut into squares.
Nutrition
- Calories: 330
- Fat: 10 gram
- Saturated Fat: 3 gram
- Protein: 10 gram
- Carbohydrate: 52 gram
- Fiber: 3 gram
- Cholesterol: 70 mg
- Sugar: 10 gram
- Sodium: 410 mg
