Buttermilk Cornbread

buttermilk cornbread on the creekside cookIt occurred to me today that you might be planning a party for tomorrow! Here in the States, it’s Superbowl Sunday, which often means parties and get-togethers to watch the game. And that also means food – usually lots of food!

So, I was thinking that maybe some of you might be having chili for your Superbowl party. I don’t have any chili recipes here on the new blog yet, but that doesn’t mean I’ll leave you high and dry.


For us, chili inevitably means some kind of cornbread. And Buttermilk Cornbread is our very favorite kind. It’s fast and easy – always a big plus when you are feeding a crowd and want to enjoy some of the fun yourself. It also bakes up moist and flavorful and a little on the light side because the buttermilk gives it such a nice rise.

And don’t worry if you don’t have any buttermilk on hand – you can fake it! Just add a tablespoon of white vinegar or lemon juice to the milk and let it sit for a few minutes. If you want the same tang as buttermilk, you could add a couple tablespoons of plain yogurt to the milk, instead of the vinegar.

{Though, really – let me just take a moment to tell you that you ought to have some buttermilk on hand pretty much all the time. It’s cheap, it’s low in fat and it adds so much flavor to everything. It’s a staple for making creamy salad dressings or fluffy mashed potatoes and I use it in just about every kind of muffin, quick bread and biscuit that I bake. It also keeps a really long time – far past the “use by” date on the carton.}ingredients for Buttermilk CornbreadSo, in keeping with how fast and easy Buttermilk Cornbread is to make, I will keep this post short and sweet too. Here’s the recipe:

Buttermilk Cornbread
Recipe type: Quick Bread
Serves: 9
Prep time: 
Cook time: 
Total time: 
  • 1 cup all purpose four
  • 1 cup yellow cornmeal, preferably whole grain
  • 2 tablespoons sugar [up up to ¼ cup if you like sweeter cornbread]
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ⅓ cup olive oil or vegetable oil
  • 1 egg
  • 1¼ cup buttermilk
  1. Preheat the oven to 400º.
  2. Generously butter an 8 x 8 inch or equivalently sized baking dish and set aside.
  3. In a medium bowl, whisk together all of the dry ingredients - the flour, cornmeal, sugar, salt and baking powder.
  4. In a smaller bowl, or two cup measuring cup, whisk together the oil, egg and buttermilk.
  5. Pour the wet mixture into the dry mixture and stir just until combined. It should be a rough, shaggy looking batter with some lumps. If you mix it until it is smooth, your cornbread will be tough and have big air holes.
  6. Spread the batter evenly in the prepared pan and bake for 18 to 20 minutes.
  7. A toothpick inserted near the center should come out with just a crumb or two.
  8. Let cool for about 5 minutes, cut into 9 squares and serve immediately with plenty of butter.
If you don't have any buttermilk, substitute 1 & ¼ cups regular milk with a tablespoon of white vinegar or lemon juice stirred in.

I’m kind of regretting my pizza plans for tomorrow now, because we won’t have an excuse to make this. Though there is always breakfast…buttermilk cornbread

22 thoughts on “Buttermilk Cornbread

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