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Quick Buttermilk Cornbread

Name: Quick Buttermilk Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings.
Cuisine: North America, Cajun
Ingredients: 1-1/4 cups cornmeal; 1 cup all-purpose flour; 2/3 cup packed brown sugar; 1/3 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 1 cup buttermilk; 3/4 cup canola oil

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

9 servings

Updated: Dec. 03, 2022

The tattered recipe card for this buttermilk cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan

Quick Buttermilk Cornbread Recipe photo by Taste of Home

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Ingredients

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

Directions

In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Quick Buttermilk Cornbread Tips

Is it OK for some lumps to remain in the buttermilk cornbread batter?

It's OK if some lumps remain because the priority is not to overmix the batter. Overmixing can lead to a tough texture. (Psst! Here are our favorite cornbread mixes if you don't have time to make it from scratch.)

How do you store buttermilk cornbread?

While we prefer the taste of fresh-baked cornbread, you can store this recipe for up to two days at room temperature in an airtight container; you may also store it in the fridge in an airtight container for up to five days. Finally, it will hold in the freezer for up to four months.

Can you make this buttermilk cornbread into muffins?

You can make buttermilk cornbread in muffin form. You also can cook it in a cast-iron skillet! Follow the instructions for our bacon-peanut butter cornbread muffins and spicy cast-iron cornbread for cornbread recipes that feature buttermilk.

—Christina Herbst, Taste of Home Assistant Digital Editor, and Josh Rink, Taste of Home Food Stylist

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 390 calories, 19g fat (3g saturated fat), 25mg cholesterol, 314mg sodium, 50g carbohydrate (25g sugars, 2g fiber), 5g protein.