Moist Buttermilk Cornbread

Buttermilk corn bread
Valerie Hinojosa/Flickr
Ratings (8)
  • Total: 40 mins
  • Prep: 5 mins
  • Cook: 35 mins
  • Yield: 9 servings
Nutritional Guidelines (per serving)
298 Calories
16g Fat
34g Carbs
6g Protein
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Nutrition Facts
Servings: 9 servings
Amount per serving
Calories 298
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 41%
Cholesterol 131mg 44%
Sodium 300mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Protein 6g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cornbread recipe is more on the moist and tender side than the dry and crumbly texture that many traditional recipes feature. This is a very easy to make cornbread recipe that always gets rave reviews.

Ingredients

  • 1/2 cup butter (melted)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (shake container before pouring)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup yellow ​cornmeal

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, and salt. Using a spatula stir until just blended. Do not over mix.

  4. Pour batter into a greased 8-inch square pan or similarly sized cast iron skillet. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.