This Buttermilk Cornbread is so easy to make, super delicious — and it even passes muster with my Southern friends — even if it’s sweet cornbread.
I love cornbread. It’s a perfect accompaniment to chili or soup. It’s a great breakfast when you want something warm and filling. It pinch hits at snacktime, with a dab of butter. And for some wild reason, I really like to serve it with Lasagna or Asian Chicken Salad.
I like to make my cornbread with whole wheat pastry flour and whole grain cornmeal. Makes it a little bit more substantial and toothsome. Using buttermilk instead of milk or water gives it a nice tang.
A few years ago, I was making dinner to take to my friend Suzanne and mixed up a batch of this cornbread for the bread basket. It didn’t occur to me later that that might not have been the best meal plan.
Suzanne’s from Mississippi and her parents (also from Mississippi) were visiting. California girls aren’t supposed to make cornbread for true Southerners! Neither Suzanne nor her mama had ever had cornbread made with buttermilk and brown sugar.
What was I thinking?!
Well, it’s really good. And they agreed! Or they were just being polite. You’ll have to make it yourself and let me know what you think!
And yes, I know it’s not true cornbread if it’s sweet. Humor me. 😉
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Bake it yourself from scratch – Don’t buy cornbread mixes. You can make your own better and cheaper at home!
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour, cornmeal, and buttermilk can help keep the price down.
- Buying in bulk – It’s rare that I would buy one bag of flour. I usually stock up when there are good baking sales. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. The same goes for butter and other baking staples.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- wire whisk – Be sure to get one with a closed barrel so dishwater doesn’t get stuck in its innards and drip into your food. Ask me how I know.
- rubber spatula – I have two of these; I love them so much.
- square baking pan – I love the USA pans. No greasing needed and no burning!
- 1/2 cup neutral oil or melted butter
- 2 egg
- 1 1/4 cup buttermilk
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached, all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup brown sugar packed
- 1 tbsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350°. Grease an 8-inch square baking pan.
- In a large mixing bowl combine the oil, eggs, and buttermilk. Whisk to blend.
- Add the flours, cornmeal, sugar, baking powder, and salt. Mix well.
- Pour the batter into the prepared pan and bake for about 30 minutes or until golden and a tester inserted comes out with a few crumbs attached.
Are you looking for more good cheap eats?
- grab one of my deluxe meal plans
- read through the recipe archives
- check out my cookbooks
- subscribe to my weekly newsletter
- check out my recipes on Life as Mom
- follow my Good Cheap Eats pinboard on Pinterest
- subscribe to the Good Cheap Eats YouTube channel
Post updated March 25, 2017.
What’s your favorite recipe with whole grains?
Tell us about it in the comments or leave the link to your recipe below.