Moist Northern Cornbread (Cornbread Buttermilk)

Total Time
Prep 10 mins
Cook 20 mins

I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Melt butter in the microwave. Set aside to cool.
  3. Mix together dry ingredients in one bowl.
  4. Mix together milk and eggs in a second bowl.
  5. Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
  6. Fold in warm, melted butter.
  7. Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
  8. Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!


Most Helpful

This is a great recipe. I did make some changes as follows. I used 1 cup of regular yellow cornmeal and 1/4 cup of stone ground corn meal. I used 1/2 cup of pastry flour and 1/4 cup of whole grain cake flour. Instead of butter, I used unsalted margarine and I used carnation milk. I also substituted 1/2 cup of liquid eggs for the whole eggs called for. My daughter loved it so did I. Not dry at all.

chef lisae June 24, 2010

I found the first two ingredients in this recipe to have the ratio of cornmeal to flour incorrect. I made the recipe as written and found it to be very dry but the texture was tender like a cake. When I reversed the ratios 1 1/4 cups flour to 3/4 cups of cornmeal it came out perfectly moist and tender.

borntoocook March 22, 2010

Hi wyojess: good cornbread recipe. I was looking for a buttermilk recipe that used powdered buttermilk and more cornmeal than flour. YOurs fit the bill. It was moist, with a firm crumb that doesn't crumble all over . That is what I was looking for. the fact that it tastes really good doesn't hurt either. I think the reason for 4 stars was that it doesn't really rise and tastes a little like baking powder. Reducing the powder wouldn't do. So maybe as another review said, just double the recipe. What I did do was cook in a pan I preheated in the oven It did cook quickly, with a nice crum, moist and with definite corn flavor. Thanks Judy in WA

godbreathed01 October 10, 2008

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