Buttermilk Cornbread

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There I was, staring at a perfect pot of chili (recipe to come tomorrow) trying to decide what to have with it.  Of course there would have to be the ubiquitous accompaniments-shredded cheese, diced onion, sour cream, avocado and fritos.  But, I still wanted something else.  Now I know what you’re already saying.  Cornbread is probably right at the top of your list.  But I’m not kidding you when I tell you it didn’t come to me for at least a 1/2 hour.

When it did finally trickle into my somewhat thick brain I did the requisite slap to the forehead, followed by uttering of the only words that described my total lack of the obvious- “I’m such a DORK.”  So after finishing my selfmocking and grabbing my ingredients I got to cooking.  Enjoy!

In a large bowl I added all my dry ingredients – 1 cup corn meal, 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 cup sugar and 1/4 teaspoon kosher salt then whisked to combine.

In a separate bowl I added my wet ingredients – 1/2 cup sour cream, 2/3 cup buttermilk, 1 beaten egg, 1/4 cup salted butter melted, 6 drops of hot sauce and 1/4 teaspoon fresh ground nutmeg then whisked to combine.

I folded the wet ingredients into the dry ingredients until incorporated.

And poured the batter into a well greased 8 x 8 pan.  I placed it in a preheated 400 degree oven and let cook for 20 minutes then stuck a toothpick in the center to check for doneness.  Mine needed 2 more minutes but yours may take up to 25 mins.

I took it out and let it cool slightly on a rack before the kids were hounding me to cut it.

And this was the result.  Moist, melt in your mouth cornbread.  The perfect side for my chili.  Enjoy!

4.0 from 1 reviews
Buttermilk Cornbread
Prep time
Cook time
Total time
This cornbread will quickly become a favorite. The buttermilk adds richness and the sour cream keeps everything moist with the suttle sweetness of sugar and nutmeg keeping everything in check.
Serves: 8
  • 1 cup corn meal
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • ¼ teaspoon kosher salt
  • ½ cup sour cream
  • ⅔ cup buttermilk
  • 1 egg beaten
  • ¼ cup salted butter melted (if using unsalted butter, increase salt above to ½ teaspoon
  • ¼ teaspoon fresh ground nutmeg
  • 6 drops hot sauce
  1. Preheat oven to 400 degrees. Combine first 6 dry ingredients in a large bowl and whisk. Combine the rest of the ingredients in a separate bowl and whisk. Fold the wet ingredients into the dry until incorporated. Grease an 8 x 8 pan well. Pour the batter into the pan and spread evenly. Bake 20-25 minutes until a toothpick inserted in the center comes out clean. Always start at the lowest time period then check.
  2. Serve with honey butter. ¼ cup softened butter mixed with 1 tablespoon honey.





Buttermilk Cornbread — 4 Comments

  1. Followed the recipe exactly, baked as directed for 22 minutes at which point tester came out clean. Flavor was yum but – it was totally crumbly. Couldn’t get a large enough chunk to put butter on??? Any thoughts why this might be and how to correct it?

    • It could be a number of things. Every oven heats a little different so my best guess would be to cook it slightly less as your oven may run hotter than mine. Try using a glass pan rather than a metal one. The type of flour you are using could be different. This recipe should be all purpose (preferably King Arthur’s) flour – not cake flour as it has lower protein content and therefore gluten that is needed. One of these or a combo is likely the culprit.

  2. Pingback: FYB House Chili | FillYourBelly

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