Baking · Comfort food
Homemade Buttermilk Cornbread
Soft, buttery, lightly sweet homemade cornbread that is perfect with chili, stews, greens, or a little extra butter.
1pan10 minprep30–35 minbake350°Foven
From Dianne's kitchen
A warm, comforting classic
There is nothing like a warm slice of homemade cornbread. This soft, buttery version is gently sweet and made for cozy meals.
Serve it beside chili, stew, or greens—or enjoy it warm with a little extra butter.
What you'll need
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg, beaten
- 1 stick (4 ounces) butter, melted
Step by step
Instructions
- Heat oven to 350°F. Butter or grease a baking pan.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake 30–35 minutes, until the top is golden brown and a wooden toothpick inserted in the center comes out clean.
- Let cool slightly, then slice and enjoy warm.
Dianne's kitchen tip
No buttermilk?
Add 1 tablespoon vinegar or lemon juice to 1 cup milk. Let it sit for 5–10 minutes before using.