Elizabeth's Easy Buttermilk Cornbread

Total Time
Prep 10 mins
Cook 45 mins

I got this recipe from my best friend, one of his grandma's many recipes that were passed down to him before she left this earth. Anyhow, it's a really tasty cornbread, a little different than some others I've had, but nonetheless good. :) Enjoy.

Ingredients Nutrition


  1. Melt the shortening in a loaf pan.
  2. In a seperate bowl, combine the cornmeal, flour, and sugar.
  3. Sift together and add the yeast. Add the buttermilk and mix well.
  4. Add the melted shortening to the batter and stir to combine.
  5. Pour the mixture into the loaf pan.
  6. Bake at 365 for 45 minutes.


Most Helpful

This IS different from regular cornbread but the family enjoyed it. Lots of buttermilk gives it quite a twang, though it's still sweet and pairs well with honey. I've never used yeast for cornbread before, and the result was a cross between cake and yeast bread in texture, not crumbly the way traditional cornbread tends to be. Used recipe #60322 and recipe #5247. Thanks for sharing your recipe!

LonghornMama April 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a