Go Back
Print Recipe
5 from 6 votes

Buttermilk Cornbread

Easy, moist buttermilk cornbread -- the perfect balance of sweet and savory with both cornmeal and creamed corn.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Cardamom & Coconut


  • 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.