Basic Buttermilk Corn Bread

Recipe Rating:
 1 Rating
Serves: 6-8 serving
Prep Time:
Cook Time:


1 1/2 c yellow cornmeal
1 c all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 c buttermilk
1 large egg, beaten
2 Tbsp corn oil
4 Tbsp sugar

The Cook

Sheila Hinds Recipe
Lightly Salted
Turlock, CA (pop. 68,549)
Member Since Feb 2012
Sheila's notes for this recipe:
This recipe is 27years old. I have been making it for 20years now. The buttermilk in this recipe, gives this bread a wonderful flavor, and the touch of sugar added, enhances the flavor as well.
My husband loves to have this cornbread with my chili, on cold winter nights.
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In large bowl blend the cornmeal, flour,baking soda,salt, and sugar. Stir in buttermilk, egg and oil
In a 9- or 10-inch pan, spray sides and bottom with oil. Then spread batter in pan and bake 30 minutes. In a 400 degrees oven. Serve hot with butter!

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user Sheila Hinds Shinds - Mar 15, 2012
Sheila Hinds [Shinds] has shared this recipe with discussion groups:
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user Peggi Anne Tebben cookiequeen - Mar 15, 2012
Shelia, I'm gonna try this next time I make cornbread. I have been trying every buttermilk cornbread recipe to try & duplicate my Great Uncle Nothel's cornbread & haven't succeeded yet. His had the great tangy taste of buttermilk & was so moist.
user Sheila Hinds Shinds - Mar 15, 2012

Thank you for your comment! This bread is very good the next day,warm with butter and jam.

Thank again
user Sheila Riser sweetaddict2 - May 31, 2012
I went by the recipe & the cornbread came out of the iron skillet & looked pretty. The taste was AWFUL! I don't know if it was the yellow corn meal or adding the cup of flour that made it so dry it about choked you. It didn't taste at all like any corn bread I ever had! I wanted to try it because I've been looking for a good buttermilk corn bread recipe but was very disappointed with this one! "Packy" corn bread (not moist at all).

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