Kitchen notes · a little help before you start
Buttermilk Cornbread Recipe
Buttermilk Cornbread Recipe is made with buttermilk, neutral cooking oil, and light brown sugar.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 9
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Watch the mixing
Stop mixing at the point described in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Keep the mixtures separate
Prepare the separate mixtures before combining them at their stated step.
Get to know the ingredients
unsalted butter (melted)
In the method: Combine the melted butter and canola oil in a large bowl and stir well.
neutral cooking oil (use avocado, canola, or vegetable oil)
In the method: Combine the melted butter and canola oil in a large bowl and stir well.
light brown sugar
In the method: Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 9. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ¼ cup unsalted butter (melted)Ingredient note
Source: ¼ cup neutral cooking oil (use avocado, canola, or vegetable oil)Ingredient note
Source: ⅓ cup light brown sugarIngredient note
Source: 2 ½ Tablespoons granulated sugarIngredient note
Source: 2 large eggs (lightly beaten, room temperature preferred)Ingredient note
Source: ⅔ cup buttermilkIngredient note
Source: 1 cups all-purpose flourIngredient note
Source: ¾ cup cornmealIngredient note
Source: 2 teaspoons baking powderIngredient note
Source: ½ teaspoon salt
How to make it
0 of 7 steps completeMake room for Buttermilk Cornbread Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the oven. Start with this step: Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour.
Which preparation step should I plan for?
Stop mixing at the point described in the method.
What happens at the end?
Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Additional recipe notes
Storing Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sugarspunrun.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.