Fabulous Buttermilk Cornbread

Fabulous Buttermilk Cornbread is one of the best cornbreads you will ever have! Don't believe me? Make it and you will see for yourself.

I started making this Fabulous Buttermilk Cornbread along with my signature chili for every super bowl party I’ve hosted for the past decade or so.

Sure you could take the easy way out and buy a cheap box of Jiffy Cornbread Mix (which is not bad at all) but don’t you think you and your guests deserve better?

Prefer a spicier version of this cornbread? Check out my Cowboy Cornbread. Same great tasting cornbread but with a little kick. Or you can give my Southern Cornbread recipe a try. You can’t go wrong with either one!

If you don’t have any Buttermilk on hand and don’t feel like going to your local grocery store, check the Chef’s Notes on the recipe card for an easy substitute.

How to Make this Fabulous Buttermilk Cornbread.

Make the Cornbread
1- Preheat oven to 375°F.
2- Grease an 8-inch square pan. Set aside.
3- Melt butter in a pan. Remove from heat and add sugar. Mix well. Add eggs and mix until well blended. Combine buttermilk and baking soda stir into mixture.
4- Add cornmeal, flour, and salt and mix until well blended and only a few lumps remain. Add mixture to the greased pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
Make the Butter
1- Mix all the butter ingredients together until you’ve reached the desired consistency.

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4 from 2 votes

 

Fabulous Buttermilk Cornbread

Fabulous Buttermilk Cornbread is one of the best cornbreads you will ever have! Don't believe me? Make it and you will see for yourself.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Breads

Cuisine: American

Keyword: buttermilk, cornbread

Servings: 12

Calories: 353kcal

Author: Chef Rodney

Ingredients

CORNBREAD

• 1/2 Cup Unsalted Butter
• 2/3 Cups White Sugar
• 2 Egg(s)
• 1 Cup Buttermilk
• 1/2 Tsp Baking Soda
• 1 Cup Cornmeal
• 1 Cup All Purpose Flour
• 1/2 Tsp Salt

TEXAS ROADHOUSE BUTTER

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Powdered Sugar
• 1/2 Cup Honey
• 1 Tsp Ground Cinnamon

how to make this recipe

Make the cornbread

• Preheat oven to 375°F.
• Grease an 8-inch square pan. Set aside.
• Melt butter in a pan. Remove from heat and add sugar. Mix well. Add eggs and mix until well blended. Combine buttermilk and baking soda stir into mixture.
• Add cornmeal, flour and salt and mix until well blended and only a few lumps remain. Add mixture to greased pan. Bake for 30 to 40 minutes or until toothpick comes out clean.

Make the butter

• Mix all butter ingredients together until you’ve reached the desired consistency.

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Nutrition

Calories: 353kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 317mg | Potassium: 98mg | Fiber: 1g | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1.1mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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