New this month
Get the Allrecipes magazine just $7.99
Buttermilk Corn Bread

Buttermilk Corn Bread

"The tattered recipe card for this corn bread proves it's been a family favorite to years. Although my daughter enjoys it anytime, they mostly request it at Thanksgiving."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 39
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This cornbread was so easy to make and it came out perfect. The only thing I did differently is that I added butter instead of vegetable oil and measured out less sugar because I wanted them a l...

Most helpful critical review

Was this supposed to be liquid buttermilk? The consistenty didn't work so I had to add milk. I wasn't sure :\

Most helpful
Most positive
Least positive
Newest

This cornbread was so easy to make and it came out perfect. The only thing I did differently is that I added butter instead of vegetable oil and measured out less sugar because I wanted them a l...

This is the best cornbread recipe I have found. To make it even more moist I cook the cornmeal before adding it. Yum!!

I added honey to the batter before putting in the pan, my family likes it sweet! It was soooo good. no leftover on this one thanks.

Was this supposed to be liquid buttermilk? The consistenty didn't work so I had to add milk. I wasn't sure :\

Definitely didn't like this -- had a strong oily taste (and my oil was new), very sweet, and an ugly brownish color from the brown sugar. The bread didn't hold it's shape very well...fell apart...

This is my family's favorite corn bread recipe. My daughter's class requests it on party days. It is just the right consistancy and sweet and delicious!

Love it!!!

Was a little worried because it looked like it was going to burn, but was pleasantly surprised after it had time to cool. Very tasty- keep an eye on it while it is baking because has a definite...

My husband and kids really loved this cornbread. I used melted butter instead of vegetable oil only because we like the taste better. I made this in my cast iron skillet, just melting a couple t...

Other stories that may interest you