Buttermilk Cornbread 

Buttermilk Cornbread is a simple and tasty accompaniment to your favorite soups, stews, and chilis.
Make this simple and tasty buttermilk cornbread today.
Cornbread is a touchy food in my family. There are some people who will only eat sweet cornbread, some who only like it without any sweetener, and even a person or two who will only eat it crumbled up in a bowl and drenched with buttermilk. Me, I prefer it more savory but I think sweetened version are tasty with barbecue, and I tried buttermilk and cornbread and never again.

I am on the search for the perfect recipe and I think I have finally found it. This is roughly adapted from the recipe on my most recent bag of cornmeal purchased. Every brand will have their own version and I have tried many. So many types of cornbread that this is the sixth version on the blog.

For this buttermilk cornbread I left out the sugar, changed the fat used and increased the amount, and I also changed the type of milk and increased how much was used. I highly recommend using a cast iron skillet for the delicious crispy crust that develops.
buttermilk cornbread

Buttermilk Cornbread

Place oil or bacon grease in a cast iron skillet and place in oven

Turn oven to 425 degrees

Place the cornmeal, flour, salt, and baking powder in a bowl

Whisk together

Make a well and pour in the butter, egg, and buttermilk

Stir well to mix

When oven has preheated remove skillet and add batter

Smooth out, return skillet to oven and bake

Serve hot.

One Pot Chili Mac Soup, Taco Soup, Hearty Two Bean Chili or Easy Vegetable Beef Soup.

Buttermilk Cornbread 

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 to 8
Author Micha @ Cookin' Mimi


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter melted
  • 1 1/3 cup buttermilk
  • 1 egg


  1. Preheat oven to 425 degrees
  2. Place 2 Tablespoons oil in a cast iron skillet and place in oven while it heats
  3. In a large bowl whisk the flour, cornmeal, baking powder, and salt together
  4. Make a well in the center and pour in the butter, buttermilk, and egg
  5. Mix well
  6. Pour into the hot skillet and return to the oven
  7. Bake for 20 to 25 minutes

Buttermilk Cornbread is great served piping hot with a bowl of soup or chili.

What’s your favorite way to eat cornbread? Don’t forget to save this on Pinterest.
This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday


  1. Can I confess that I’ve never made cornbread? I know I’m not a true Southerner until I do. Like some of your family members, I prefer my cornbread just a little sweet.

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