Classic Buttermilk Cornbread

"Sweet Northern Style Corn Bread"
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1 10




  • Preheat oven to 400°F.
  • Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
  • Mix first 6 ingredients in a food processor.
  • Cut in butter until mixture resembles coarse meal.
  • Beat buttermilk, vanilla and eggs in a large bowl.
  • Add milk mixture to dry ingredients and process until just blended.
  • Transfer to prepared pan.
  • Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
  • Cool in pan on rack.

Questions & Replies

Got a question? Share it with the community!


  1. I thought I would take a walk on the Wild Side and see how those Yankees were fixin' their cornbread ;) Well, I have to tell you, I was very pleasantly surprised!! Delicious texture with just the right amount of sweetness! The only substitution I made was using salted butter instead of unsalted. Otherwise, followed your directions to the letter. It was so easy preparing this in the food processor! I will definitely make this recipe again!
  2. I tried this recipe tonight and it was fantastic. The cornbread was moist, light and not too sweet - just the recipe I was looking for. My friends also loved it. I will definitely be making this again. This recipe is a keeper!
  3. All four of us gave this recipe the 5 star rating! Even my husband who dosen't really like cornbread... Easy to make. I used salted butter, and made small individual loaves.
  4. This cornbread was really good! I made it according to the directions except I don't have a food processor, so I just did it the old fashioned way. It still turned out wonderfully, really moist and very fluffy. I think next time I'll leave out the vanilla - although my kids really liked that flavor. I also decreased the sugar by a tablespoon and nobody noticed. I made it in a 8x8 pan. This is a great recipe for a good sweet, fluffy, soft cornbread.
  5. This is the best cornbread I've had in years. I only used 2 tbls. sugar, though, since we don't like it sweet. Still turned out good! Had a nice crispy crust from cooking it in the cast iron. Using the food processor made it fast and easy! Thanks for posting this!


  1. Excellent cornbread! Very nice texture, not too crumbly, perfect crust. The only change I made was to use sour milk instead of buttermilk. I'm a northerner so this is exactly suited to my tastes! I'll definitely keep this recipe!



Find More Recipes