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Easy Buttermilk Cornbread

A simple and delicious cornbread recipe that is moist and perfect for pairing with various meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Look for stone-ground for a rustic texture.
  • 1 cup all-purpose flour Feel free to use whole-wheat flour for a healthier option.
  • 1/4 cup granulated sugar Adjust to taste—honey or maple syrup can be excellent substitutes.
  • 1 tablespoon baking powder Ensure it's fresh for a good rise.
  • 1/2 teaspoon salt Enhances the flavor profile.
Wet Ingredients
  • 1 cup buttermilk You can use milk with a splash of vinegar as a substitute.
  • 1/4 cup vegetable oil or melted butter Olive oil can be a health-conscious choice.
  • 2 large eggs For a vegan option, consider flax eggs.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended.
  3. In another bowl, whisk together the buttermilk, eggs, and oil (or melted butter) until smooth and well combined.
  4. Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently but thoroughly until just combined.
Baking
  1. Grease an 8-inch square baking dish or cast-iron skillet with oil or butter.
  2. Pour the cornbread batter into the prepared dish.
  3. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serving
  1. Allow the cornbread to cool slightly before slicing and serving.

Notes

For healthier variations, consider gluten-free flour or adding shredded vegetables like zucchini or carrots.