Simple, delicious, and moist buttermilk cornbread — the perfect balance of sweet and savory.
Cornbread is a contentious dish. Every time I order cornbread in a restaurant I get a different version based on that chef’s interpretation of the ideal cornbread. Sweet or savory? Northern or Southern? Cake-like or dry? Baked in a loaf pan or in a cast iron skillet? With jalapenos? Cheese? Corn? The variations are endless.
Having lived in the North and the South and elsewhere in the world, I’ve learned that my favorite is a blend of a few varieties. I’ll stay out of the ultimate cornbread battle and make a version that’s a touch sweet, but definitely not so sweet that it could be mistaken for a cake. It has a moist texture but plenty of cornmeal and is filled with real corn (usually from a can unless it’s the middle of summer). I’ll leave the choice for jalapenos and cheese up to you. Salted butter served with the freshly baked cornbread is required.
How to Make Buttermilk Cornbread
This buttermilk cornbread recipe is so simple that I’ll even make it on a busy weeknight. All you need to do is mix together all of the dry ingredients in a bowl – cornmeal, flour, sugar, baking powder, and salt. Then add the eggs, buttermilk, and melted butter. Incorporate some canned corn (and jalapenos if you want them) and bake. I like to get this in the oven, make my main course, and then serve both together.
This cornbread is delicious on its own or with some warm soup! Try it with this vegetarian white bean chili or Instant Pot tortilla soup. If you try this recipe for Buttermilk Cornbread, leave a comment and review below and let me know how it worked out for you!
- 2/3 cup cornmeal
- 1 cup all-purpose flour
- 1/4-1/3 cup granulated sugar (depending on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2/3 cup buttermilk
- 4 tablespoons butter (melted)
- 1 cup creamed corn (an 8 to 9 oz can – or part of a 14 oz can)
- 1 jalapeno, diced (optional)
- Preheat the oven to 350 degrees F.
- Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Mix together well with a fork.
- Add the eggs, buttermilk, and melted butter to the dry ingredients. Mix together well with a fork.
- Add the can of creamed corn, no need to drain. Add the jalapeno if using. Mix well.
- Spray a loaf pan with cooking spray. Then pour the batter in.
- Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Serve with butter.
This looks so tasty! I’ve only had cornbread a handful of times in the past so I will have to give making my own a go as it looks super delicious!
I have never had cornbread, but it looks like delicious comfort food. I can’t wait to try.
I’m with you on picking the middle ground between savory and sweet when it comes to cornbread. Yours looks so moist and delicious and I always love having some corn kernels in cornbread.
I’ve never tried cornbread before, but it seems like a great versatile treat!
This looks absolutely delicious and so moist!
Your cornbread would go so well with the chili we had this week. Next time around I will add this to our menu. Looks great!