Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

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.

Rate this

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

Save this recipe 3
Buttermilk Cornbread photo Save this recipe 3
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
Save a shopping List


  • 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.

Recipe Notes

Edit note

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.

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.