Buttermilk cornbread

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15 min


10 slices

* PLUS Baking Time: 30 minutes


  • vegetable oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup melted butter


  • Preheat oven to 375F (190C). Lightly coat or spray a 9×5-inch (2-L) loaf pan with oil. In a large bowl, using a fork, stir cornmeal with flour, sugar, baking powder, baking soda and salt until well mixed. Make a well in centre.
  • In a small bowl, whisk buttermilk with egg. Pour into cornmeal mixture along with butter. Stir just until evenly mixed. Scrape into loaf pan. Smooth top as best you can.
  • Bake in centre of oven until edges are deep golden and a toothpick inserted into centre comes out clean, 30 to 35 minutes. Let stand 5 minutes in pan, then turn out onto a rack to cool. Loaf is great warm or at room temperature. It will keep well, covered at room temperature, up to 2 days.

Nutrition (per serving)

  • Calories
  • 176,
  • Protein
  • 3.9 g,
  • Carbohydrates
  • 26.8 g,
  • Fat
  • 5.8 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 272 mg.

This small dense loaf is packed with tangy flavour, and the rustic, pebbly look of the cornbread just sings of autumn. A thick slice is perfect for dunking in soups, chili or stews.