Buttermilk Cornbread
Prep time
Cook time
Total time
This buttermilk cornbread recipe is tangy and delicious, a perfect side dish to spicy meals or slather on some butter for a quick snack.
Recipe type: Bread, Side Dish
Cuisine: American
Serves: 8-10 servings
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt add 1 teaspoon if using unsalted butter
  • 2 cups buttermilk (reduced fat)
  • 2 large eggs
  • 6 tablespoons butter, melted divided 5 for recipe 1 for preparing pan
  • 1 cup corn (frozen, fresh off the cob, leftover, grilled any variety works in this dish)
  1. Preheat the oven to 425°.
  2. Brush a 10" cast iron skillet with 1 tablespoon butter or oil.
  3. In a medium to large mixing bowl mix the cornmeal, flour, brown sugar, baking powder, and salt together so it's well blended.
  4. In another bowl mix the buttermilk with eggs and melted butter, I use a whisk to make sure the eggs get incorporated well.
  5. Then pour the buttermilk mixture into the cornmeal mixture, stir to combine.
  6. Stir in the corn.
  7. Pour the batter into your prepared skillet (or 13z9 baking pan)
  8. Bake for 25 minutes or until a toothpick comes out clean.
Recipe by Created by Diane at https://www.createdby-diane.com/2021/04/buttermilk-cornbread.html