A tried-and-true old fashioned family recipe for Easy Buttermilk Cornbread. Whip this southern staple up in just 5 minutes!
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.
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.
- Vegetable 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.
How to make
- Whisk together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt) in a large mixing bowl.
- 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.
- 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
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 3 Tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup buttermilk
- ¼ cup vegetable oil or melted butter
- 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.
- In a separate bowl, whisk together buttermilk, oil and egg. Pour buttermilk mixture into dry mixture and stir just enough to wet ingredients. Do not overmix.
- Pour batter into prepared pan and bake at 400°F for 20-25 minutes or until top is set and cornbread is lightly golden brown.
Notes
Nutrition
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!
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Danielle says
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
Renay Metzger says
Just dice a fresh jalapeño pepper and add as much as you want. I would make sure to leave the seeds out. 😉
Mary Ann McClellan says
Why is it not good to use a glass pan when making cornbread?
Alaine says
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.