Buttermilk cornbread recipe for a deliciously moist bake

Ingredients for Buttermilk cornbread

• nonstick vegetable oil spray

• 240 g plain flour

• 300 g medium-grind cornmeal

• 50 g caster sugar

• 15 g baking powder

• 12 g kosher salt

• 2 g freshly ground black pepper

• 4 large eggs

• 480 ml buttermilk

• 115 g unsalted butter, melted, slightly cooled

How to make Buttermilk cornbread

1. Preheat the oven to 200°C (fan 180°C).  

2. Lightly coat a 33 x 23 cm baking dish with non-stick spray or butter.  

3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.  

4. In a medium bowl, whisk the eggs, buttermilk, and melted butter until well combined.  

5. Make a well in the centre of the dry ingredients and pour in the egg mixture.  

6. Stir the mixture with a wooden spoon until just combined.  

7. Scrape the batter into the prepared baking dish and smooth the top.  

8. Bake the cornbread for 20–25 minutes, rotating the dish halfway through, until a skewer inserted into the centre comes out clean.  

9. Allow the cornbread to cool slightly in the dish, then cut it crosswise into 4 large pieces.  

10. Transfer the pieces to a wire rack using a large spatula and let them cool completely.  

11. The cornbread can be baked up to 2 days in advance. Store it tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.