The Best Easy Buttermilk Cornbread Recipe (Sweet & Moist)
This Buttermilk Cornbread recipe is sweet, moist, and so easy to make. Learn how to make the best homemade cornbread with this quick and simple recipe.
Servings: 9 pieces
Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk, eggs and melted butter.
Mix the wet buttermilk mixture into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
Allow the cornbread to cool on a wire rack for 15 minutes before serving.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- To freeze the cornbread, I recommend wrapping up the individual pieces and then placing them in a sealed freezer-safe food storage container.
Calories: 210calories | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 407mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Calcium: 69mg | Iron: 1.4mg