Easy Buttermilk Cornbread
Want to make an delicious buttermilk cornbread? Then, look no further. There is a great recipe below.
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Winter is finally coming to Southern California, I think. The nights have finally been cool enough that I can wear a sweater. YAY! I know my brother is going to kill me when he reads this. He lives in Colorado, where it’s been snowing and 5 degrees. Am I crazy to wish for snow where we live sometimes? We will of course never get snow but, since I’m starting to feel the cooler weather, I’m getting my slow cooker out and making some soups. My hubby is a meat, potatoes and starch kinda of guy, so when I make soups, I need to have some sort of bread to go with it. I was making chili one day and thought I should go to the store and buy some cornbread mix. My hubby asked, “Cyndi, why don’t you make some homemade cornbread?” I thought to myself, “what a great idea.” Why didn’t I think of that?
The problem I ran into was all of the cornbread recipes were cast iron skillet kinds. And since I don’t own a cast iron skillet, (why don’t I own one?) I knew I couldn’t make those. Well bummer. What do I do now? So I kept searching and searching for something. I didn’t realize that I would find not only the easiest recipe ever, but the moist, delicious tasting cornbread ever. Beside this cornbread baking for 30-40 minutes, it literally takes minutes to throw together. You can have homemade delicious tasting cornbread on your table within an hour.
If you need a side dish for some soup or maybe you’re craving some good ole’ cornbread with honey and butter, then you need to make this. It is literally the easiest and most delicious cornbread I have ever made. And guess what? There are no preservatives or any of that junk that come in those boxed ones. Give it a try! I hope you love it just as much as we do. Happy Friday and weekend! 🙂
Get the Recipe: Easy Buttermilk Cornbread
- 1/2 cup butter, 1 stick
- 2/3 cups sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F. Spray cooking spray in a 8x8 square baking dish.
- In a medium size pan, melt butter over medium-high heat. Once melted, remove from heat and stir in sugar with a whisk.
- Quickly add eggs and whisk until blended.
- In a glass measuring cup (or bowl), add buttermilk and baking soda; whisk to combine.
- Add buttermilk to pan and whisk together. Add all-purpose flour, cornmeal and salt to the pan. Whisk all ingredients together until few lumps remain.
- Pour batter into the prepared baking dish.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
YUM! Cornbread is my favorite!
Me too Lauren! Add a little bit of honey and I’m good to go!
This looks so light and fluffy! We love cornbread around here so I have to try this out.
I’m so jealous that you live in southern California, Cyndi! It’s my goal to move there one day, if only I can convince my husband! 🙂 It’s freezing in Chicago now too, although not nearly as bad as Colorado! This cornbread looks like the perfect treat for a cold day. Love that you used buttermilk, too! Pinned!
Thank you Gayle! Wanna switch places for a few weeks. 🙂 I’d love some cold for a while!
If you’re going anywhere where it’s cold and snowing, it’s gonna be Colorado!!
Yeah, I live in Colorado and it has not been so nice! In the 30’s today and it feels amazing! Cornbread is one of our favorite side dishes, what a great idea to use buttermilk.
Thank you Erin. I miss Colorado. I need to visit my brother soon. 🙂
This looks super easy and delicious! We have a thin layer of snow here in most places, but I’m kind of loving it. It’s cold but not COLD, and if winter would stay this way for the next few months, I’d be happy. Unfortunately, it will get much colder!
Thank you Ashley. I hear yea. You can only deal with the cold for so long then you are done. For us Southern Cali people anything under 50 degrees is cold. We are silly huh? Hehe.
Sometimes husbands have the best ideas! Your cornbread looks mighty delicious! (Also, I’m with you – we need to get you a cast iron skillet, pronto!)
I know Sarah, I need to ask Santa for a cast iron skillet! I have every kitchen gadget under the sun, but not this. What is wrong with me, hehe?
Your cornbread looks so light and fluffy! Goodnes!! This would be amazing in my crockpot cornbread dressing. I may try this out this Thanskgiving AND Christmas.
I’m a massive cornbread fan, and yours looks delicious! Now I’m craving cornbread slathered in honey butter 🙂
Thank you Rachel!! I love honey butter too. Can’t have cornbread without it. 🙂
Love how the recipe is support easy and it looks delicious
I never would have thought to put buttermilk in cornbread! I also love it in ice cream – it’s so rich and tangy!
Never had it with ice cream before Kelly. I might just have to try that!! Yum! Thanks for stopping by!
looking at the ingredients it says 1/2 butter. Is that half a stick. 1/2 a cup? Looking forward to giving this a try.
Yes it’s half a cup of butter (1 stick). Sorry and thank you for letting me know. 🙂