This Buttermilk Cornbread is perfect for soup or chili. I never realized cornbread was this easy!

Buttermilk Cornbread

This Buttermilk Cornbread is perfect for soup or chili.
Course Side Dish
Cuisine American
Keyword cornbread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 squares
Calories 368kcal
Author Emily Grace


  • 6 tbsp butter softened
  • 1 1/2 cups cornmeal
  • 1 1/2 cups flour
  • 1 1/4 tsp baking soda
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups buttermilk


  • Preheat oven to 400 degrees and grease a 9x13 baking dish.
  • Combine the flour, cornmeal, baking soda, and salt in a medium bowl; set aside.
  • Cream butter and sugar in a mixing bowl on medium speed.
  • Add in the eggs one at a time mixing completely after each one.
  • Add in half the flour mixture followed by half the milk, mix completely.
  • Add in remaining milk and flour mixture, beat until combined.
  • Pour the batter evenly into the prepared baking dish.
  • Bake for 20 minutes, or until edges are lightly golden brown.


Serving: 1square | Calories: 368kcal | Carbohydrates: 54g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 337mg | Potassium: 197mg | Fiber: 3g | Sugar: 15g | Vitamin A: 400IU | Calcium: 66mg | Iron: 2.2mg