5 from 36 votes
Buttermilk Cornbread Recipe
Buttermilk Cornbread combines melted butter, eggs, sugar, and tangy buttermilk blended with cornmeal and flour for a moist, slightly sweet bread. Baking in an 8x8 pan produces a tender crumb with a light crust. The recipe uses baking soda and salt for leavening and seasoning, creating a balanced cornbread suitable for sides or snacks.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
9
servings
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup butter (melted)
- 2 egg
- 2/3 /3 cup sugar
- 1 cup buttermilk
- 1 cup corn meal
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees and spray an 8X8 pan with cooking spray.
- In a bowl combine the butter, eggs, sugar, and buttermilk. Add the corn meal, flour, baking soda, and salt and mix well.
- Combine all together. Bake at 375 degrees for 30 minutes.
Cup of Yum
Notes
- Use melted butter and room-temperature eggs for even mixing and a moist cornbread.
- Bake in a greased pan to prevent sticking and ensure easy removal.
- This recipe is from Kendee Rowley and yields a tender, sweet cornbread suitable for many meals.