5.0 from 3 votes
Buttermilk Cornbread
This buttermilk cornbread has a soft and tender crumb that is slightly sweet. This southern style cornbread is easy for everyday or holidays meals.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 16 Servings
Calories: 160 kcal
Course:
Side Dish , Breakfast , Dinner , Baked Goods
Cuisine:
American
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- ½ cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ cup buttermilk
- ¼ cup butter - salted melted
- 2 large eggs
- 1 cup frozen corn optional
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper.
- In a large mixing bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined.
- In a medium mixing bowl add buttermilk, melted butter and eggs. Blend together with a whisk or fork until the egg yolks have cracked and the mixture is well mixed.
- Add the wet ingredients to the dry ingredients. Mix until blended, making sure their are no dry ingredient lumps.
- Fold the corn into the cornbread batter if adding to the cornbread. Pour the cornbread batter into the prepared pan.
- Bake for 23-25 minutes until fully cooked. Use the toothpick test to make sure a toothpick piercing the center of the cornbread comes out clean with no batter clinging to the toothpick. Allow the cornbread to cool, then enjoy!
Cup of Yum
Notes
- If using unsalted butter - add 1/2 teaspoon of salt to the flour mixture before adding it to the wet ingredients.
- Buttermilk Substitute- I often don't keep buttermilk on hand, so instead, I use this easy substitute. Add 1 1/2 tablespoons of lemon juice (about a tablespoon per cup of milk) to a glass measuring cup. Fill the measuring cup the 1 1/2 line with milk and stir. Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk.
- More Tender Crumb- Soaking the cornmeal in the buttermilk (or buttermilk substitute) for 5-10 minutes will soften the cornmeal and will make your entire cornbread even more tender. This step isn't necessary for a good cornbread but will make the final crumb extra delicious.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
145mg
(6%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
156IU
(3%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 145mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.