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)
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.