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    Home » Baked Goods

    Southern Buttermilk Cornbread (Easy Recipe)

    Modified: Nov 12, 2024· Published: Apr 17, 2020 by Alaine · 4 Comments

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    A tried-and-true old fashioned family recipe for Easy Buttermilk Cornbread. Whip this southern staple up in just 5 minutes!

    buttermilk cornbread

    As a dietitian and mom, I still believe that there is a need for simple traditional recipes you can make with pantry staples. This recipe for Buttermilk Cornbread is what my mom made growing up, the one I wrote down in my little recipe notebook when I left home for college, the one that can make a pot of beans taste like a feast for a king.

    There is nothing fancy about it, but it nourishes and fuels the body even if you are in a position when the cupboards are looking a little bare.

    Cornbread

    This recipe is for what I would consider a more traditional southern cornbread. I once heard that cornbread shouldn’t taste like cake. Many boxed mixes are quite sweet. But if you like your cornbread a little sweeter (no judgement here) just add 1-2 extra tablespoons of sugar.

    One thing I love about this recipe is how easy and fast it is. You can whip it up in about 5 minutes! Once you have this basic cornbread recipe in your repertoire you won’t ever have to buy boxed cornbread mix again.

    easy buttermilk cornbread

    Ingredients

    Cornbread is made with pantry staples, buttermilk and one egg.

    • All-Purpose Flour
    • Yellow Cornmeal 
    • Sugar – Just a little granulated sugar, this is not a sweet cornbread recipe.
    • Baking Powder
    • Baking Soda
    • Salt
    • Buttermilk - Shake buttermilk well before measuring. I prefer to use Borden brand buttermilk.
    • Canola Oil
    • Egg

    Ingredient Substitutions

    Buttermilk – An easy substitution for buttermilk is 1 cup milk + 1 Tbsp. white vinegar or lemon juice.

    Canola Oil – You can also use melted butter or any other neutral flavored vegetable oil.

    easy southern buttermilk cornbread

    How to make

    1. Whisk together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt) in a large mixing bowl. 
    2. Whisk together buttermilk, canola oil and egg in a small bowl or glass measuring cup. Add wet ingredients to dry ingredients, stirring just enough to mix. Avoid over-mixing.
    3. Pour cornbread batter into lightly greased baking pan and bake in preheated oven at 400F for 20-25 minutes or until top is slightly golden brown.

    Serving and Storage

    Serve old-fashioned cornbread warm with a pat of butter.  Pairs well with chili, jambalaya and a bowl of pinto beans. 

    Store leftover cornbread covered with plastic wrap at room temperature. Many people enjoy reheated leftover cornbread with a drizzle of honey with their breakfast. This cornbread also works well for cornbread dressing. 

    What do I bake cornbread in?

    For the best cornbread bake in either cast iron or a metal pan. 

    Many Southerners make their cornbread in a cast-iron skillet which requires you to preheat the skillet first. For sake of time and because Texas has been really hot lately, I usually just bake this is a metal 8 x 8 pan.

    📖 Recipe

    Southern Buttermilk Cornbread

    Alaine @ My TX Kitchen
    A tried-and-true family recipe for Buttermilk Cornbread.
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Sides
    Cuisine American
    Servings 12
    Calories 145 kcal

    Ingredients
      

    • 1 cup All-Purpose Flour
    • 1 cup Cornmeal
    • 3 Tbsp. Sugar
    • 1 ½ tsp. Baking Powder
    • ½ tsp. Baking Soda
    • ½ tsp. Salt
    • 1 cup Buttermilk
    • ¼ cup Canola Oil
    • 1 egg lightly beaten

    Instructions
     

    • Preheat oven to 400°F. Lightly grease an 8" X 8" metal baking pan. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in mixing bowl.
    • Combine buttermilk, canola oil and egg in small bowl; mix. Pour buttermilk mixture into dry mixture and stir just enough to wet ingredients. Do not overmix.
    • Pour batter into prepared pan and bake at 400F for 20-25 minutes or until top is set and cornbread is golden brown.

    Notes

    If you like your cornbread a little sweeter, increase sugar by 1-2 tablespoons.

    Nutrition

    Calories: 145kcalCarbohydrates: 20gProtein: 3gFat: 6g
    Keyword cornbread recipe, old fashioned cornbread, southern cornbread
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    A little more about cornmeal

    Cornmeal is made from dried and ground field corn. It is considered a grain. For cornbread you should use fine or medium coarse cornmeal. Most of what you will find in the grocery store is refined cornmeal but whole-grain cornmeal is available. To know if you are getting a whole-grain cornmeal product look for the words ‘whole corn’ or ‘whole grain corn’ in the ingredients list. Cornmeal is naturally gluten-free.

    I hope your family enjoys this classic cornbread recipe!

    Recipes you might also like from My TX Kitchen:

    • Poblano Corn Casserole
    • Mexican Grilled Street Corn Salad
    • Jalapeno Cheese Grits Casserole
    • Easy Buttermilk Biscuits
    • Buttermilk Pancakes

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    Comments

    1. Danielle

      February 10, 2024 at 7:10 pm

      Hi there,
      The recipe sounds great. I want to make a jalapeño cornbread. Would you send me one?
      Thanks in advance for your time.

      ~Danielle

      Reply
      • Renay Metzger

        June 27, 2024 at 1:27 pm

        5 stars
        Just dice a fresh jalapeño pepper and add as much as you want. I would make sure to leave the seeds out. 😉

        Reply
    2. Mary Ann McClellan

      April 19, 2024 at 5:07 pm

      Why is it not good to use a glass pan when making cornbread?

      Reply
      • Alaine

        April 20, 2024 at 1:22 pm

        It is not as good as a heat conductor as metal and can result in uneven baked goods. It also holds heat longer so the edges can dry out. I should clarify that you can still bake in it, just have to watch it more closely.

        Reply
    4.75 from 12 votes (11 ratings without comment)

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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