Buttermilk Cornbread

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic buttermilk cornbread is a versatile vegetarian staple that brings a touch of comfort to any dinner table. With its golden crust and tender, crumbly interior, it offers a sophisticated balance of sweetness and a gentle kick from the freshly ground black pepper. The use of buttermilk ensures a moist texture, while the medium-grind cornmeal provides that traditional, slightly grainy bite that makes homemade bread so satisfying.

Perfect as a side dish for hearty vegetable chillis, thick soups, or a Sunday roast, this recipe is a reliable addition to your baking repertoire. It is particularly convenient for busy households as it can be prepared up to two days in advance. Simply store it wrapped tightly in cling film at room temperature to maintain its fresh flavour and soft texture.

Ingredients for Buttermilk Cornbread

Nonstick vegetable oil spray
475ml plain flour
250g medium-grind cornmeal
50g sugar
1 matsked bakpulver
2 1/2 teaspoons kosher salt
3/4 teskedar nymalen svartpeppar
4 stora ägg
475ml buttermilk
120ml (1 stick) unsalted butter, melted, slightly cooled

How to make Buttermilk Cornbread

Preheat oven to 204°C. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.

Bake cornbread, rotating dish halfway through, until a tester inserted into the centre comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.

Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

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