Description
This classic buttermilk cornbread is golden, fluffy, and packed with rich flavor. Whether you prefer it sweet or savory, this easy recipe delivers the perfect texture every time. Serve it with butter, honey, or alongside your favorite hearty meal!
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup melted butter (or neutral oil)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch skillet or baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
- Pour the batter into the prepared skillet or baking dish.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- For sweeter cornbread, increase sugar to 1/3 cup.
- Substitute milk + 1 tbsp vinegar if you don’t have buttermilk.
- Bake in a cast-iron skillet for the best crispy crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 320mg
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg