Buttermilk Cornbread

This cornbread is sweet and moist to be served along with stews, chili(pulse and veggie mix) and salads or can be eaten alone. It has a soft cake like texture as it makes use of buttermilk.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    40 minutes
  • Servings
    6-10 People


  • 2 cup Cornmeal
  • 2 tbsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tsp Granulated white sugar (optional)
  • 1/4 cup All-pupose flour
  • 1 stick Butter (8 tbsp, melted)
  • 3 tbsp Honey (optional)
  • 2 cup Buttermilk


  • 1 Mix all the dry ingredients in a bowl.
  • 2 Add 7 tbsp melted butter.
  • 3 Add the buttermilk. Mix well.
  • 4 Add the honey.
  • 5 Preheat oven to 400 def F (200 deg C). Add the remaining 1 tbsp butter in the baking dish.
  • 6 Pour in the batter.
  • 7 Bake for 20 minutes or so until you see the top of the cornbread getting browned.
  • 8 Cover with a foil and bake for further 20 minutes or so until a knife inserted in center of cornbread comes out clean. Do not over bake the cornbread as later once cooled up turns out to be dry.
  • 9 Cut when warm. (Not while still hot as it tends to crumble and break apart). Serve as desired. See recipe notes below.

Recipe Notes

  • You can also add green chilies finely chopped to make it a chili cornbread.
  • You can add blueberries in the mixture to make it a blueberry cornbread. It really tastes good.

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