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Buttermilk Cornbread

The classic! Soft cornbread made easy at home with the added flavor of buttermilk and maple syrup. Delicious by itself or as a side to any meal.

Buttermilk Cornbread #buttermilk #cornbread #bread #tableforsevenblog

We are back to blogging today!

As mentioned in my last post, life here is crazy, crazy, crazy. I’ve barely had time to sit down and do my regular blogging, let alone get anything done when it comes to the “technical stuff” that also has to be done on the site. There has been a long laundry list of tasks that had to get done for the working of the site. A long list that I have been completely avoided getting done.

Buttermilk Cornbread #buttermilk #cornbread #bread #tableforsevenblog

This is mostly due to my busy home schedule. I’ve just been too darn tired to get the other things done. So, I decided to take a few days off from regular blogging and get that list taken care of. I’m happy to’s done! Yippee!!

It’s such a weight off my shoulders and I’m glad to be back to, hopefully, a regular blogging schedule again. Yes,that means, the weekly meal plan post will be back this weekend. 🙂

Buttermilk Cornbread #buttermilk #cornbread #bread #tableforsevenblog

For now, we have cornbread.

This is my favorite, go-to recipe for cornbread. It’s very simple and tastes amazing. It a perfect bread for a snack or a side to your dinner.

Your Supplies + Ingredients:

  •  9 inch baking pan or oven safe skillet
  • Mixing bowl.
  • Rubber spatula or mixing spoon.
  • Flour.
  • Cornmeal
  • Maple syrup
  • Butter.
  • Baking powder.
  • Salt
  • Eggs.
  • Buttermilk.
Buttermilk Cornbread #buttermilk #cornbread #bread #tableforsevenblog

Recipe Notes:

  • I make our cornbread in my iron skillet. This isn’t required. Any 8-9 inch baking pan or skillet will work fine. Just be sure your skillet is oven safe.
  • If you don’t have any buttermilk on hand, mix 1 cup of milk with 1 TBSP of vinegar. Let the mixture sit for 5 minutes, then, add to the batter, as noted.
  • Don’t over mix your batter. It’s ok for it to be a little lumpy. Just be sure their are no dry spots in your batter.
  • This cornbread freezes very well. I like to slice it, then, store the pieces in the freezer to have for lunch or snacks. Store them in a freezer safe storage bag or container and use within a few weeks.
Yield: 8-10 slices

Buttermilk Cornbread

Buttermilk Cornbread #buttermilk #cornbread #bread #tableforsevenblog

Soft classic cornbread made with buttermilk and maple syrup.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 cup flour
  • 1 cup cornmeal
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 4 TBSP (1/2 stick) butter, melted
  • 1 cup buttermilk
  • 1/4 cup maple syrup


  1. Preheat oven to 425 degrees. Grease a 9 inch pan or oven safe skillet.
  2. In a mixing bowl, mix together flour, cornmeal, baking powder and salt.
  3. Then, add in eggs, buttermilk, maple syrup and melted butter.  Mix until combined. Don't over mix the batter.  It's ok for it to be a little lumpy.
  4. Spread batter into prepared pan.
  5. Bake 20-25 minutes or until toothpick inserted comes out clean.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 169Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 411mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Miz Helen

Tuesday 6th of November 2018

There is nothing like a hot slice of buttermilk cornbread! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday! Miz Helen

Erin Table for Seven

Thursday 8th of November 2018

Thanks Miz Helen!

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