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Quick Buttermilk Cornbread

The tattered recipe card for this cornbread 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.
  • Makes
    9 servings

Ingredients

  • 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, room temperature
  • 1 cup buttermilk
  • 3/4 cup canola oil

Directions

  • 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).
  • Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts
1 piece: 390 calories, 19g fat (3g saturated fat), 25mg cholesterol, 314mg sodium, 50g carbohydrate (25g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • oreo95
    Apr 13, 2020

    Very good! who doesn't like cornbread fresh from the oven. Made the recipe, but did cut brown sugar in half after reading the reviews, glad I did. Also used melted butter instead of canola oil. Definitely a full pan, next time I will try to bake in 11 x 7 pan. A definite keeper, thanks Judy

  • IslandWife
    Oct 29, 2019

    This was so yummy! I only added 1/3 C regular sugar, and left out the brown sugar. I also used butter instead of oil (personal preference). It was SO moist and tasty! Thank you for sharing!

  • amsm
    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
    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
    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
    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
    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
    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
    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
    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.