Buttermilk Cornbread
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 9
  • 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 400ยบ.
  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.
Recipe by The Creekside Cook at https://thecreeksidecook.com/buttermilk-cornbread/