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Buttermilk Cornbread

Buttermilk Cornbread

You can make this a day ahead. If you're using it as a side (not in the dressing), then add 1/2 tsp. salt with the flour.


This recipe goes with Cornbread, Chestnut, and Country Ham Dressing

Southern Living NOVEMBER 2012

  • Yield: Makes 10 servings
  • Hands-on:10 Minutes
  • Total:1 Hour, 45 Minutes


  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 cup fresh corn kernels
  • 1 1/2 cups fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted


Preheat oven to 350°. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter. Pour batter into a buttered 10-inch cast-iron skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool completely on a wire rack (about 1 hour).


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Buttermilk Cornbread recipe