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Buttermilk Cornbread

User Rating 5 Star Rating (1 Review)


Buttermilk corn bread
Valerie Hinojosa/Flickr
This cornbread recipe is more on the moist and tender side than the dry and crumbly texture that many traditional recipes feature. This is a very easy to make cornbread recipe that always gets rave reviews.

Makes 9 Squares of Buttermilk Cornbread

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes


  • 1/2 cup butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (shake container before pouring)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal


Preheat oven to 375 degrees F.

In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, and salt. Using a spatula stir until just blended. Do not over mix.

Pour batter into a greased 8-inch square pan or similar sized cast iron skillet. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great for beginners, Member jenlhowell

This was my first time ever making homemade cornbread and, this recipe was as simple as they come. My whole family loved it so, I will definately be making this again. Thank you for your recipe!!!!

17 out of 18 people found this helpful.

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