Description
This old-fashioned buttermilk cornbread is moist, lightly sweet, and baked to golden perfection—just like Grandma used to make.
Ingredients
Scale
- ½ cup butter
- ⅔ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F (175°C) and grease an 8-inch square baking pan.
- Melt butter in a large skillet or saucepan over medium heat. Remove from heat and stir in sugar, then quickly whisk in eggs.
- Combine buttermilk and baking soda in a separate bowl, then stir into butter mixture.
- Add cornmeal, flour, and salt. Stir until just combined—some lumps are okay.
- Pour into greased pan and bake 30–40 minutes until a toothpick comes out clean.
- Cool slightly, slice, and serve warm.
Notes
- For a crispier crust, preheat your greased pan before pouring in the batter.
- This buttermilk cornbread recipe can also be baked in a cast iron skillet for a rustic touch.
- Add chopped jalapeños or corn kernels for a variation.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 210Kcal
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
Keywords: buttermilk cornbread