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AmericanNon-veg

Buttermilk Cornbread

Golden cornbread with crisp edges and tender crumb.

35 min6 serveseasy

Buttermilk Cornbread is a classic protein-forward American recipe built around a handful of pantry staples. It serves 6 and comes together in roughly 35 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 35 minutes without much fuss. The method leans on oven-baking, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are cornmeal, flour and baking powder. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

280

kcal

7g

Protein

38g

Carbs

11g

Fat

vegsidebaked

Ingredients

  • cornmeal1 cup
  • flour1 cup
  • baking powder1 tbsp
  • sugar3 tbsp
  • buttermilk1.25 cups
  • egg2
  • butter80 g melted

Method

  1. 1
    Step 1 ~9 min

    Whisk dry ingredients.

  2. 2
    Step 2 ~9 min

    Beat wet ingredients; combine.

  3. 3
    Step 3 ~9 min

    Pour into a hot buttered cast-iron pan.

  4. 4
    Step 4 ~9 min

    Bake 200°C 22 min until golden.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
  • Do not rush the rise. Yeast doughs taste better and stretch more easily after a long, slow proof.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Buttermilk Cornbread take to cook?
From prep to plate, Buttermilk Cornbread takes about 35 minutes and yields 6 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Buttermilk Cornbread vegetarian?
No — this version contains non-vegetarian ingredients (cornmeal, flour, baking powder). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Buttermilk Cornbread?
The headline ingredients are cornmeal, flour, baking powder. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 3 servings or double for 12. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Buttermilk Cornbread?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Buttermilk Cornbread?
Buttermilk Cornbread pairs naturally with classic american sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.