by Diana Rattray

This recipe makes a big pan of cornbread, perfect for a family meal of peas or beans, or serve it with chili or greens. Or, take the cornbread to a potluck supper.
This is Southern-style cornbread. Add 1/4 to 1/2 cup of sugar to the batter if you like a sweet cornbread.

You might also like this classic American skillet cornbread or this unique old-fashioned custard cornbread.

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Buttermilk Cornbread

buttermilk cornbread stacked on a plate

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Serve this classic southern-style buttermilk cornbread with beans, peas, or chili for an unforgettable meal. Makes a big batch!

  • Author: Diana
  • Prep Time: 12 minutes
  • Cook Time: 17 minutes
  • Total Time: 29 minutes
  • Yield: 20 servings 1x
  • Category: Cornbread
  • Method: Bake
  • Cuisine: Southern

Ingredients

Scale
  • 1 1/2 cups cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder, aluminum free
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 8 tablespoons butter, melted

Instructions

  1. Grease a 9-by-13-by-2-inch baking pan with butter. Heat the oven to 425 F.
  2. Combine the cornmeal, flour, salt, baking powder, and soda in a large bowl. In another bowl, whisk eggs with buttermilk; add to the dry mixture along with melted butter. Mix until blended.
  3. Spread the batter in the prepared pan and bake for 15 to 20 minutes, until browned around the edges.

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