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Buttermilk cornbread slice on silver plate
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Buttermilk Cornbread Recipe

A slightly sweet, soft & moist buttermilk cornbread recipe you'll want to make over and over again!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings
Calories 269kcal
Author Sam Merritt

Ingredients

  • ¼ cup unsalted butter melted (56g)
  • ¼ cup canola or vegetable oil (60ml)
  • ⅓ cup light brown sugar (70g)
  • 2 ½ Tablespoons granulated sugar
  • 2 large eggs lightly beaten, room temperature preferred
  • ⅔ cup buttermilk
  • 1 cups all-purpose flour (125g)
  • ¾ cup cornmeal (120g)
  • 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.
  • Add sugars and stir until combined.
  • Add eggs and buttermilk and stir well
  • In a separate bowl, whisk together the flour, cornmeal, baking powder, and 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.

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