Mom's Quick Buttermilk Cornbread

5 from 8 votes

Mom’s Quick Buttermilk Cornbread is fluffy, sweet, and so easy to put together. Use this one recipe to make a pan of cornbread, cornbread muffins, or even skillet cornbread. All you need is a bowl, a whisk, and a handful of ingredients – most of which you likely already have at home!

Prep Time5

Cook Time20

Total Time25

Course: Bread

Cuisine: American

Keyword: Cornbread

Servings: squares

Author: Rachel Farnsworth

Ingredients

1/2 cup melted butter
2/3 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Instructions

Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x9 baking pan.
In a medium-sized mixing bowl whisk together melted butter and sugar until smooth, about 60-90 seconds. Whisk in the eggs until well blended, about 30 seconds.
Add in the baking soda, stir to combine, and then slowly pour in the buttermilk while you stir. Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into prepared pan.
Bake in the 375 degree oven for about 20 minutes, until the top starts to brown.

Video

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Notes

For skillet cornbread, preheat an 8 or 10-inch cast iron skillet in the oven. Once batter is prepared, pour into the hot skillet and return to the oven and bake as directed, about 20 minutes, up to 25 minutes for an 8-inch skillet.

For cornbread muffins, line a muffin tin with cupcake liners or lightly grease with nonstick cooking spray. Divide prepared batter up amongst the 12 muffin cups. Bake in the 375 degree oven for 20 minutes.

Nutrition