Buttermilk Cornbread

Buttermilk Cornbread

Buttermilk Cornbread

Yields: One 8-inch square pan



  • Preheat oven to 375°
  • In bowl, combine all ingredients
  • Pour into greased 8-inch square pan and bake for 23 to 35 minutes
  • To Make Muffins:
  • Fill muffin tin 3⁄4 full and bake for 15-17 minutes
  • To re-heat cornbread, wrap in paper towels and re-heat in microwave, or wrap in foil and re-heat in oven


  • Sugar substitute: Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute 1⁄4 cup honey or agave liquid to replace the sugar.
  • Butter substitute: Equivalent butter substitute or 1⁄3 cup oil can replace the butter.

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