Homemade Cornbread Recipe with Buttermilk

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Homemade Cornbread Recipe with Buttermilk

A simple one-bowl bake, this homemade cornbread recipe with buttermilk takes 30 minutes from start to finish. Irresistibly moist and buttery with a golden crispy crust, the quick cornbread is delicious with a drizzle of honey or a hearty bowl of chili.

Prep Time5

Cook Time30

Course: Bread, Side Dish

Cuisine: American

Servings: Squares

Calories: 151kcal

Author: Natasha Minocha

Ingredients

1 cup All-purpose flour
1 cup Yellow cornmeal / Polenta
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tbsp Sugar
1.5 cup Buttermilk
2 Eggs, lightly beaten
1/2 cup Butter, melted
1 tbsp Butter for greasing the baking pan

US Customary - Metric

Instructions

Preheat the oven to 200 c or 400 F. Grease an 8" x 8" pan with 1 tablespoon butter. Place the pan in the oven while it's preheating.
Combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
Whisk in the beaten eggs and buttermilk. Mix until just combined.
Gently mix in the melted butter. Don't overmix.
Carefully remove the hot baking pan from the oven and pour the batter into the pan.
Bake at 200 c / 400 f for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cornbread rest for 30-40 minutes before cutting into squares and serving. Enjoy!

Video

Notes

Don't overmix the batter. Ingredients should be just moistened.
Make sure you're using oven mitts while taking the hot baking pan out of the oven. The pan will be scorching hot!

Nutrition