Buttermilk Cornbread Recipe
A slightly sweet, soft & moist buttermilk cornbread recipe you'll want to make over and over again!
Servings 9 servings
Calories 269kcal
Equipment
Ingredients
- ¼ cup (56 g) unsalted butter melted
- ¼ cup (60 ml) neutral cooking oil use avocado, canola, or vegetable oil
- ⅓ cup (70 g) light brown sugar
- 2 ½ Tablespoons granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- ⅔ cup buttermilk
- 1 cups (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour. Set aside.
- Combine the melted butter and canola oil in a large bowl and stir well.¼ cup (56 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil
- Add sugars and stir until combined.⅓ cup (70 g) light brown sugar, 2 ½ Tablespoons granulated sugar
- Add eggs and buttermilk and stir well2 large eggs, ⅔ cup buttermilk
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.1 cups (125 g) all-purpose flour , ¾ cup (120 g) cornmeal , 2 teaspoons baking powder, ½ teaspoon salt
- Add dry ingredients to wet and stir until just combined.
- Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Video
Notes
Storing
Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 166mg | Potassium: 197mg | Fiber: 2g | Sugar: 12g | Vitamin A: 240IU | Calcium: 76mg | Iron: 1mg