Buttermilk Cornbread Recipe

Name: Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 cup all-purpose flour; 1 cup stone-ground yellow cornmeal; 1 tablespoon baking powder; ¼ teaspoon salt; ¼ teaspoon baking soda; 1 ¼ cups buttermilk; 2 tablespoons sugar; 1 egg; ¼ cup mild corn oil or ¼ cup canola oil; 2 tablespoons butter

Servings: persons

1
Preheat oven to 375F Spray a 10-inch or heavy oven-proof skillet with cooking oil and set aside.
2
Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3
In a smaller bowl, stir baking soda into buttermilk.
4
Whisk in sugar, egg and oil.
5
Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle.
6
Carefully tilt the hot pan to coat sides and bottom.
7
Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible.
8
Scrape batter into pan; bake 20 minutes or until golden brown.
9
Let cool a few moments, and slice into 8 wedges to serve.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: vegetable oil cooking spray, 1 cup all-purpose flour, 1 cup stone-ground yellow cornmeal, 1 tablespoon baking powder, 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.

That's it — enjoy your meal!

Buttermilk Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions