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Buttermilk Cornbread

ChristinaChristina J

This corn bread is slightly sweet and perfectly moist. And with how simple it is to make, you’ll probably never bother going back to the “box” variety again.

servings:Serves 7 - 9
prep time:
15 min
cook time:
30 min
total time:
45 min


  • 1 1/3 C plain enriched yellow corn meal
  • 1 1/3 C all-purpose flower
  • 3/4 C granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C buttermilk
  • 3 eggs
  • 6 Tbsp butter, melted
Buttermilk Cornbread photo


  • 1

    1. Preheat oven to 425°F. Lightly coat an 8-inch square baking pan with cooking spray.

  • 2

    2. Combine all ingredients until blended. Pour batter into baking pan.

  • 3

    3. Bake for 30 minutes or until light brown on the edges.


For easier "portioning" you can also make these in a muffin tin. You can make a buttermilk substitute by adding 1 tsp of Lemon Juice to 1 cup of milk, letting it sit for 5 minutes, and then stir it before adding it to the recipe.



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