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Buttermilk Cornbread


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  • 5 tablespoons butter - divided
  • 2 tablespoons canola oil -
  • 1 cup all purpose flour -
  • 1 and 1/2 cup cornmeal -
  • 1 teaspoon salt -
  • 2 teaspoons baking powder -
  • 1/4 cup sugar -
  • 1 and 1/2 cups buttermilk -
  • 1 egg - lightly beaten



Step 1

preheat oven to 375 degrees.
add 4 tablespoons of the butter and oil to a round cake pan. put in the oven to melt, about 3-5 minutes.
meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl.
gradually add milk and stir until just combined.
add egg; stir.
remove hot butter and oil from oven. pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan. carefully stir in the butter/oil mixture into batter. pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust!

about to go in the oven. see the butter/oil around the sides?
put in the preheated oven for 40 - 50 minutes or until lightly browned. once out the oven, rub the top of the cornbread with the last tablespoon of butter.


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