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Quick Buttermilk Corn Bread Recipe

Quick Buttermilk Corn Bread Recipe

The tattered recipe card for this corn bread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8-9 servings


  • 1-1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 3/4 cup canola oil


  • 1. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
  • 2. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.

Nutritional Facts

1 piece: 390 calories, 19g fat (3g saturated fat), 25mg cholesterol, 314mg sodium, 50g carbohydrate (25g sugars, 2g fiber), 5g protein.

Reviews for Quick Buttermilk Corn Bread

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amsm User ID: 8302234 257038
Reviewed Nov. 20, 2016

"This cornbread is delicious! I love the flavor that the brown sugar gives the bread. This was easy to make and I am sure that I will make it more often!"

dschultz01 User ID: 1076910 254943
Reviewed Oct. 2, 2016

"This corn bread was very good, but it was very sweet. I usually like sweet corn bread, but this was almost like a dessert. Still excellent though."

ms11145 User ID: 1604521 253022
Reviewed Aug. 22, 2016

"I was intrigued by this recipe. While I put sugar in my cornbread, I have never put brown sugar in it. Since I don't like my cornbread overly sweet, I did cut the amount of sugar. Good recipe. Will probably make again."

Lady Fingers User ID: 2682286 252933
Reviewed Aug. 20, 2016

"I made a half-batch of this cornbread for breakfast today, using a 6-inch round pan and reducing the cooking time to 18 minutes. It's a great recipe, which I'll be tagging to use again. The brown sugar flavor is almost syrupy, the texture is moist, and the crust was perhaps the best I've ever achieved on cornbread."

rena 55 User ID: 1935799 252827
Reviewed Aug. 17, 2016

"I like my corn bread on the sweet side. This recipe fills the bill for that! I also like cornbread to be thick and moist and this one is! Will make this my go-to recipe for corn bread."

mojenny User ID: 2122671 101875
Reviewed Jul. 30, 2013

"I made this gluten free by substituting gluten free flour blend for the flour. I also reduced the sugar to 1/2 cup. I used oil instead of butter. It was light and sweet and beautiful!!"

jmkasprak User ID: 2880256 70538
Reviewed Dec. 16, 2012

"I've been trying different corn bread recipes trying to find one more like the moist sweet breads we get in restaurants. This one is the closest so far. I used a square glass pan and baked it for around 30 minutes. baking times are different for glass and aluminum pans."

Gailentia User ID: 6383749 69328
Reviewed Dec. 4, 2011

"I made the recipe exactly as listed, but agree the batter didn't fill the 8x8 square I used and mine took 30 minutes. Family loved it, but said it was a dessert corn bread. It is so sweet you can eat it alone. If you're looking for a savory to pair with soups, this recipe isn't it. It is great for special occasion dinners and could even be done as a breakfast bread for a brunch."

s_pants User ID: 174050 149748
Reviewed Oct. 25, 2011

"Very kids ate it up! The recipe says the pan will be full once you pour in the batter...mine was no where near full and I still had to cook it over the 25 minutes to get the center done. Not sure why my pan wasn't full; the measurements were correct and I used a 21 cm square pan (about 8.5 in) so it was even smaller than the 9-in. Still, it turned out good and I would make it again."

sherrywilson959901 User ID: 3930974 69325
Reviewed Jan. 4, 2010

"Really good, I used butter instead oil though, and reduced sugar and flour a bit. Will definitely make again."

Bratrattery User ID: 1029483 149747
Reviewed Dec. 2, 2009

"This corn bread has a very pretty presentation. It did come out of the pan with ease, which was a plus. It was moist and sweet. The flavor wasn't quite what I like in a corn bread, though... I think if I were to make it again, I might substitute some butter for the oil."

amychris1 User ID: 544326 158764
Reviewed Nov. 10, 2009

"I have even used this recipe to make muffins; I have doubled it for potluck; and I have baked it in a skillet in my fireplace insert over the coals. Of course, I have made it as written too. Definitely, the best corn bread recipe around."

lemsky User ID: 2013986 154205
Reviewed Nov. 10, 2009

"This is by far the best cornbread I have ever had!"

lemsky User ID: 2013986 154204
Reviewed Oct. 13, 2009

"This is delicious! Much better texture than regular corn bread. Just make sure you use a big enough pan."

angelina50 User ID: 4367905 65883
Reviewed Aug. 25, 2009

"This recipe is fantastic! This is the only corn bread recipe I use. It is super moist (most other recipes I've tried have always been too dry) with just the right amount of sweetness. I usually take it out of the oven closer to 20 minutes leaving it somewhat gooey in the center so as not to overbake it."

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