• Prep Thyme Kim

Buttermilk Cornbread

So you want some bread with dinner, but didn't plan ahead? Good news, you can make cornbread easily and don't have to spend hours letting it rise.

Goes great with soups and chili, holiday dinners, barbeque, roast chicken, pork and desserts like ice cream.


  • 1 and 1/2 cup cornmeal (I use gluten free)

  • 1 cup bread flour (or All purpose flour will do)

  • 1/2 cup sugar (I use powdered sugar, or brown sugar)

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 cups buttermilk

  • 1 egg beaten

  • 1/3 cup oil (I use olive oil, you can also use vegetable oil)

  • 4 tablespoons of melted unsalted butter

  • optional: for winter cornbread I like to add 1/2 cup dried cranberries and 1/4 cup chopped rosemary


  1. Preheat oven to 350

  2. Mix together all the dry ingredients (cornmeal, flour, sugar, baking powder, salt)

  3. Mix together in a separate bowl the wet ingredients (buttermilk, egg, oil and melted butter)

  4. Add the wet to dry, then mix (if adding additional ingredients, fold in after you mix)

  5. Oil an 10 inch cast iron skillet or 8 or 9 inch baking pan

  6. Pour batter into pan then bake 30 to 40 minutes, I recommend pulling out at 30 minutes, insert a toothpick, if it comes out wet then cook a little longer, if dry you can turn off oven and let it cool

  7. Cut into triangles or squares, no rules here, serve warm with butter