Back to Buttermilk Cornbread All Reviews for Buttermilk Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 45 mins Servings: 8 med105046_1109_und_cornbread.jpg

Ingredients Ingredient Checklist 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan 1 cup yellow cornmeal 1 cup all-purpose flour, (spooned and leveled) 1/4 cup sugar 1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda) 1 1/2 teaspoons coarse salt 1 cup low-fat buttermilk 2 eggs

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 45 mins Servings: 8 med105046_1109_und_cornbread.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 45 mins Servings: 8

Recipe Summary

prep: 10 mins total: 45 mins

Servings: 8

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Servings: 8

8

med105046_1109_und_cornbread.jpg

med105046_1109_und_cornbread.jpg

Ingredients

Ingredients

  • 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan 1 cup yellow cornmeal 1 cup all-purpose flour, (spooned and leveled) 1/4 cup sugar 1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda) 1 1/2 teaspoons coarse salt 1 cup low-fat buttermilk 2 eggs

Directions

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Reviews (9)

 Add Rating & Review     97 Ratings   5 star values:        24    4 star values:        23    3 star values:        31    2 star values:        15    1 star values:        4

Reviews (9)

Add Rating & Review     97 Ratings   5 star values:        24    4 star values:        23    3 star values:        31    2 star values:        15    1 star values:        4

Add Rating & Review

97 Ratings 5 star values: 24 4 star values: 23 3 star values: 31 2 star values: 15 1 star values: 4

97 Ratings 5 star values: 24 4 star values: 23 3 star values: 31 2 star values: 15 1 star values: 4

97 Ratings 5 star values: 24 4 star values: 23 3 star values: 31 2 star values: 15 1 star values: 4

  • 5 star values: 24 4 star values: 23 3 star values: 31 2 star values: 15 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       05/21/2019   Perfect recipe. Just the right texture and sweetness. I opted to add the baking soda for more fluff. I also made two adjustments: 1) I didn't have coarse salt so I only added 1 tsp of regular salt. 2) I baked it in a cast iron skill because that's just my preferred way to bake cornbread.  

Martha Stewart Member     Rating: 5 stars       02/03/2019   I LOVE this recipe!!! My husband and four year old granddaughter ate two pans of it. I did bake it in a cast iron skillet and it turned out perfectly. The tart of the buttermilk with the sweet of the sugar gives it an amazing flavor! This recipe will be a Sunday supper regular from today forth!  

Martha Stewart Member     Rating: 5 stars       11/19/2017   I don't understand the negative reviews. I found this cornbread to be moist and delicious. I did use baking soda as well as baking powder and Bob's Red Mill medium grind cornmeal. I usually make a cast iron skillet cornbread but I liked this just as well.  

Martha Stewart Member     Rating: 3 stars       09/12/2017   It was a little dry... but not too bad.. I also don't put sugar in my cornbread. If I do, it's only a tsp or tblsp.. I'm the kind of southerner who if I'm gonna eat cake, I'll eat cake.. if I'm gonna eat cornbread, I'm gonna eat cornbread.. :) I also used the non-fat buttermilk. Next time I will try the full strength buttermilk and not use the baking powder. But it still turned out decent.  

Martha Stewart Member     Rating: 1 stars       02/10/2017   This was a real disappointment. It tasted terrible, and I ended up just throwing it away. I have made cornbread many times and decided to try a new recipe, but this one was just awful. The taste was way off. I would not recommend this, and will not make it again.  

Martha Stewart Member     Rating: 4 stars       06/29/2015   Made this to have with chicken enchilada soup. Great side. I increased sugar to 1/2 cup as we like sweet cornbread. Otherwise a really great recipe.  

Martha Stewart Member     Rating: Unrated       11/24/2013   Didn't like this. Wasn't bad, but would have preferred more sweetness and corn flavor  

Martha Stewart Member     Rating: Unrated       07/19/2010   I make this cornbread every time I find an excuse. I love this recipe!  

Martha Stewart Member     Rating: Unrated       05/13/2010   per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g

    Martha Stewart Member

    Rating: 5 stars 05/21/2019

Perfect recipe. Just the right texture and sweetness. I opted to add the baking soda for more fluff. I also made two adjustments: 1) I didn’t have coarse salt so I only added 1 tsp of regular salt. 2) I baked it in a cast iron skill because that’s just my preferred way to bake cornbread.

Rating: 5 stars

Rating: 5 stars 02/03/2019

I LOVE this recipe!!! My husband and four year old granddaughter ate two pans of it. I did bake it in a cast iron skillet and it turned out perfectly. The tart of the buttermilk with the sweet of the sugar gives it an amazing flavor! This recipe will be a Sunday supper regular from today forth!

Rating: 5 stars 11/19/2017

I don’t understand the negative reviews. I found this cornbread to be moist and delicious. I did use baking soda as well as baking powder and Bob’s Red Mill medium grind cornmeal. I usually make a cast iron skillet cornbread but I liked this just as well.

Rating: 3 stars 09/12/2017

It was a little dry… but not too bad.. I also don’t put sugar in my cornbread. If I do, it’s only a tsp or tblsp.. I’m the kind of southerner who if I’m gonna eat cake, I’ll eat cake.. if I’m gonna eat cornbread, I’m gonna eat cornbread.. :) I also used the non-fat buttermilk. Next time I will try the full strength buttermilk and not use the baking powder. But it still turned out decent.

Rating: 3 stars

Rating: 1 stars 02/10/2017

This was a real disappointment. It tasted terrible, and I ended up just throwing it away. I have made cornbread many times and decided to try a new recipe, but this one was just awful. The taste was way off. I would not recommend this, and will not make it again.

Rating: 1 stars

Rating: 4 stars 06/29/2015

Made this to have with chicken enchilada soup. Great side. I increased sugar to 1/2 cup as we like sweet cornbread. Otherwise a really great recipe.

Rating: 4 stars

Rating: Unrated 11/24/2013

Didn’t like this. Wasn’t bad, but would have preferred more sweetness and corn flavor

Rating: Unrated

Rating: Unrated 07/19/2010

I make this cornbread every time I find an excuse. I love this recipe!

Rating: Unrated 05/13/2010

per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g

All Reviews for Buttermilk Cornbread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buttermilk Cornbread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest