Description

This Easy Buttermilk Cornbread is moist, fluffy, and full of rich, buttery flavor. It has a slight tang from the buttermilk, a crisp golden crust, and a soft, tender crumb. Perfect as a side dish for chili, barbecue, or a cozy family meal!

Ingredients

Units Scale

1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract (optional)

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Instructions

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract (if using) until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Pour the batter into the prepared pan or skillet and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite toppings!

Notes

If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using.
For a more savory version, reduce the sugar to 2 tablespoons and add ½ cup shredded cheese or diced jalapeños.
Cornbread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.