Buttermilk Cornbread |

buttermilk cornbread

  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8



  • 1 cup all-purpose flour, sifted
  • 1 cup yellow cornmeal, preferably organic
  • 2 tsp. baking powder
  • ½ baking soda
  • pinch of salt


  • 2 eggs
  • 1 cup buttermilk
  • 1/2 c. vegetable oil
  • 1/2 c. blonde cane sugar


  1. Preheat your oven to 400 F.
  2. Lightly grease an 8×8 pan with a little vegetable oil. Line the pan with parchment paper creating an overhang on each side. These will be your ‘handles’ to lift out the bread.
  3. Working over a large bowl, sift all of the dry ingredients together.
  4. In another bowl, whisk all of the wet ingredients making sure that everything is well incorporated.
  5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until there is no visible flour. Do not over mix as this will create a dry, tough bread. Some lumps are ok.
  6. Pour the batter into the prepared pan using a rubber spatula to scrape down the sides of the bowl.
  7. Bake on the center rack for about 15-20 minutes, or until a toothpick comes out clean when inserted.
  8. Remove from the oven and allow to cool in the pan for 20 minutes and then transfer to a wire rack. If you are using a glass baking pan, remove the bread after 10 minutes as it will continue to cook in the pan.
  9. Serve warm or at room temperature with a little butter on the side.


*If you are using a baking pan larger than 8×8, you might need to decrease the cooking time depending on its size.