Home RecipesBread Buttermilk Corn Bread

Buttermilk Corn Bread

by Jamie

I went to dinner at my Mom’s house the other day. My brother Mark smoked some ribs that were out of this world fantastic and we had a great time visiting and catching up with each other. My mom made some corn bread that was seriously so wonderful I may or may not have dreamed about it that night. 🙂 Light and slightly crumbly, with a rich buttery flavor this corn bread is a must-add to your fall baking list. It can be put together in about 10 minutes and bakes for 30. That’s pretty quick, right?

It would be amazing with this wonderful 3 Bean Chili, or these great Sweet and Savory Meatballs.

Hope some of you get a chance to try it!

Buttermilk Corn Bread with Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 1 C melted butter and 1 1/3 C sugar. Mix it to combine.

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3. Add 4 eggs and beat until smooth and a bit frothy.

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4. Grab 2 cups of buttermilk and sprinkle 1 tsp soda over the top. Stir it in, allowing the baking soda to dissolve.

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5. Pour the buttermilk mixture into the mixing bowl and beat until combined.

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5. In a separate bowl combine 2 C flour, 2 C cornmeal and 1 tsp salt.

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Add the dry ingredients to the wet and stir to combine. Make sure not to over mix.

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6. Spray a 9×13 pan with cooking spray and pour the batter into it.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

buttermilk corn bread

Yum!

Buttermilk Corn Bread with pan

Serve and enjoy!

Here’s the handy printable…

Buttermilk Corn Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 (9x13) pan, about 16 servings

Ingredients

1 C butter, melted
1 1/3 C sugar
4 eggs
2 C buttermilk
1 tsp baking soda
2 C flour
2 C cornmeal
1 tsp salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 1 C melted butter and 1 1/3 C sugar. Mix it to combine.
3. Add 4 eggs and beat until smooth and a bit frothy.
4. Grab 2 cups of buttermilk and sprinkle 1 tsp soda over the top. Stir it in, allowing the baking soda to dissolve.
5. Pour the buttermilk mixture into the mixing bowl and beat until combined.
6. In a separate bowl combine 2 C flour, 2 C cornmeal and 1 tsp salt. Add the dry ingredients to the wet and stir to combine. Make sure not to over mix.
7. Spray a 9x13 pan with cooking spray and pour the batter into it.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serve and enjoy!
https://jamiecooksitup.net/2016/09/buttermilk-corn-bread/

Recipe from my dear mom, Pam Willahan
Buttermilk Corn Bread Jamie

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10 comments

gina September 6, 2016 - 5:07 pm

I am not a huge fan of cornbread..is this recipe moister?

Reply
Jamie September 8, 2016 - 7:30 am

Hi Gina,
This corn bread is super moist. 🙂
Best,
~Jamie

Reply
Jamie September 13, 2016 - 7:56 am

Yum! The BEST way to eat cornbread is with butter and honey! I love cornbread, but usually use a box mix. Thanks for the recipe! My dad cuts his up and puts it in his milk 😉

Reply
Persida October 16, 2016 - 8:20 am

Can I use sour cream instead of buttermilk?

Reply
Jamie October 26, 2016 - 7:56 am

Persida,
Thanks for your question. Unfortunately, sour cream won’t work as a substitute in this recipe.
Best of luck,
~Jamie

Reply
Southwest Cornbread Casserole February 16, 2017 - 12:30 am

[…] a big fan of cornbread (who isn’t, seriously!) Buttermilk Cornbread is my all time favorite (see it here) with its super moist and slightly crumbly texture. It’s […]

Reply
Janet April 22, 2017 - 8:49 am

What kind of 9×13 pan is that? I noticed you use it often. I need a good pan that size.
Thank you!!!!

Reply
Jamie April 24, 2017 - 7:53 am

Janet,
I got the pan at Walmart several years ago. Not sure if they have the exact one still, but have seen some there that are similar.
Best of luck!
~Jamie

Reply
Tammy Henderson January 29, 2018 - 6:43 pm

I just want to say thank you for this recipe. I’ve been trying for 25+ years to find a corn bread recipe that hubby and I both like and I think this is it. Hubby loved it, and so did I! Thank you!!!

Reply
Annie November 6, 2021 - 8:19 am

Fabulous crumb and taste! Best cornbread ever, and I’ve been baking it for years. . . the wrong way, apparently. I baked it for 35″ and should have given it another 3, but that’s just the vagaries of one’s oven and weather, etc. I’m printing this out to have on hand.

Reply

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