Sweet Buttermilk Cornbread

This moist, fluffy and tender cornbread is a perfect addition to any meal. This quick and easy recipe can be prepared, baked and ready to serve in under 30 minutes. #cornbreadrecipe #sweetcornbread #buttermilkcornbread #southerncornbread #easycornbread

Print Recipe

This moist and tender Southern-style buttermilk cornbread is a perfect addition to any meal.

Course Side Dish

Cuisine American

Method Bake

Prep Time 8

Cook Time 20

Total Time 28

Servings servings

Calories 235

Author Lily Ernst

Ingredients

1 cup (150g) cornmeal
1 cup (125g) all-purpose flour
1/4 cup (50g) granulated sugar
1 Tbsp baking powder
1 tsp salt
1 cup (250ml) buttermilk
1/3 cup (80ml) vegetable oil
1 egg

Instructions

Preheat oven to 400F and grease an 8x8" pan.
In a large bowl, toss together the cornmeal, flour and sugar.
1 cup (150g) cornmeal, 1 cup (125g) all-purpose flour, 1/4 cup (50g) granulated sugar
Add the baking powder, and salt. Make a well in the center.
1 Tbsp baking powder, 1 tsp salt
Add the buttermilk, oil, and egg. Whisk all together until combined. Pour into the prepared pan.
1 cup (250ml) buttermilk, 1/3 cup (80ml) vegetable oil, 1 egg
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Best served warm.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Warm up in the microwave for 15-30 seconds before serving if desired.

This recipe can be doubled for a 9x13" pan. Bake at 375F for 30-35 minutes.

Nutrition