Easy Homemade Buttermilk Cornbread is a dense, buttery, golden, semi-sweet cornbread that goes well with soups, chowders, gumbo, chili, chicken, roasts, and red beans and rice; and any other comfort food you can think of.

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I LOVE cornbread! If I could only have one food for the rest of my life, I would choose cornbread. If you have an iron skillet, then you should definitely make cornbread.  Even if you don’t have an iron skillet, you should make cornbread.  It is just that good!

Golden buttery cornbread goes so well with soup, stew, beans, pork, and pretty much everything, especially during cold weather.  It is a wonderful comfort food.

However, if you are looking for the traditional southern cornbread. This recipe is not it. This recipe is sweeter. To me, it is not as sweet as cornbread served in Northern states, but it is definitely sweeter than the Southern cornbread that has no sugar.

Since I don’t have a cast iron skillet, I bake the cornbread in an 8×8 square pan. However, if you have a cast iron skillet, I recommend baking the cornbread in that.  This cornbread is so easy to make, I see no reason to use a cornbread mix. There is no need to consume the extra additives and preservatives.

Go ahead and make this cornbread. It is so easy that anyone can make it. It is perfect side dish during cold weather.

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5 from 1 vote

Easy Homemade Buttermilk Cornbread

Easy Homemade Buttermilk Cornbread is a dense, buttery, golden, semi-sweet cornbread that goes well with soups, chowders, gumbo, chili, etc.

Course Sides

Cuisine American, Southern

Keyword Buttermilk Cornbread, Cornbread, Easy Homemade Buttermilk Cornbread, Homemade Buttermilk Cornbread, Homemade Cornbread

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 9

Calories 282kcal

Author Michele @ Flavor Mosaic

Ingredients

• 1/2 cup 115 grams butter, melted (1 stick)
• 1/2 cup 10 grams granulated sugar (adjust to taste)
• 2 eggs
• 1 cup 235 ml buttermilk (can use low fat)
• 1/2 teaspoon 3 grams baking soda
• 1 cup 140 grams cornmeal
• 1 cup 125 grams all-purpose flour*
• 1/2 teaspoon 3 grams salt

Instructions

• Preheat oven to 350 degrees F. Spray an 8 inch square pan with cooking spray.
• In a large bowl, add melted butter and stir in sugar. 
• Add eggs and mix until well blended. 
  
• Combine buttermilk with baking soda and stir into mixture. 
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. 
  
• Pour batter into the prepared pan.
  
• Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

Notes

Adapted from AllRecipes.com

Nutrition

Calories: 282kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 323mg | Potassium: 121mg | Fiber: 2g | Sugar: 13g | Vitamin A: 412IU | Calcium: 41mg | Iron: 1mg

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If you like this recipe, you may like my Mexican Cornbread recipe.

 Serve this cornbread with this Easy Crockpot Chicken Chili recipe.

 Or serve it with this Copycat Olive Garden Pasta e Fagioli Soup.