Buttermilk Cornbread Recipe

Name: Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour; 2 cups medium-grind cornmeal; 1/4 cup sugar; 1 Tbsp. baking powder; 2 1/2 tsp. kosher salt; 3/4 tsp. freshly ground black pepper; 4 large eggs; 2 cups buttermilk; 1/2 cup (1 stick) unsalted butter, melted, slightly cooled

Servings: persons

Nonstick vegetable oil spray
2 cups all-purpose flour
2 cups medium-grind cornmeal
1/4 cup sugar
1 Tbsp. baking powder
2 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 large eggs
2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted, slightly cooled

1
["Preheat oven to 400u00b0F. Lightly coat a 13x9"" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.", "Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20-25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.", "Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 cups all-purpose flour, 2 cups medium-grind cornmeal, 1/4 cup sugar, and more.

Yes, Buttermilk Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cornbread

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