Homemade Buttermilk Cornbread

homemade buttermilk cornbread

A homemade buttermilk cornbread recipe made with corn meal, eggs, flour, buttermilk, and butter. Cornbread is just one of those foods that makes you think of the crisp and chilly days of fall. However, so many recipes I have tried turn out on the dry side and seem to lack flavor.

This recipe is special because it turns out moist and doesn’t fall apart. You can take a bite of it and not have the entire piece fall into crumbs on your plate. It is also one of the best tasting old-fashioned recipes for cornbread I have found because it uses fresh buttermilk in the recipe. The buttermilk seems to help hold the bread together.

Although you might think of serving cornbread with your favorite chili recipe, it can also be used as a substitute for bread with just about any main dish meal or breakfast casserole. I prefer cornbread when you serve it warm from the oven. You can also throw a piece in the microwave for a few seconds to warm it up so the butter melts.


While it tastes great plain, you can also cut the piece in half and put butter on each piece. Butter definitely enhances the flavor and brings a richness to the bread. One of the best way to eat cornbread is drizzled with honey. Honey is the perfect complement of sweetness to this savory bread.

This recipes makes 9 nice sized pieces which is plenty for most families.

You can also find more quick bread recipes like this cornbread recipe here.

Homemade Buttermilk Cornbread

Homemade Buttermilk Cornbread
 
Prep time
Cook time
Total time
 
A homemade buttermilk cornbread recipe made with corn meal, eggs, flour, buttermilk, and butter.
Author:
Recipe type: Bread
Cuisine: American
Serves: 9
Ingredients
  • 3 eggs
  • ¼ cup granulated sugar
  • 1 cup flour
  • ⅔ cup cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup fresh buttermilk
  • ¼ cup butter, melted
Instructions
  1. Beat eggs in a large mixing bowl until lemon colored and smooth.
  2. Add the granulated sugar and mix well.
  3. In a separate bowl, sift and measure flour. Sift again with cornmeal, baking powder, baking soda, and salt.
  4. Add the dry ingredients alternately with the fresh buttermilk to the egg and sugar mixture.
  5. Stir in melted butter and pour into a buttered and floured 8" x 8" x 2" glass baking dish.
  6. Bake about 25 minutes at 400 degrees or until a toothpick inserted in the center come out dry.
Notes
Makes 9 servings. This corn bread is special because it doesn't fall apart.
 

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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