Buttermilk Cornbread

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This recipe came out of necessity. After making buttermilk pancakes last weekend, I found myself with a few cups of leftover buttermilk in my fridge. I had no idea what to do with it.

We already had s’mores bars in the house, so I didn’t need another dessert, and I wasn’t sure what else to prepare.

Since we were having Italian Sausage soup for dinner, I decided a tasty quick bread would be perfect.

Don’t let the name Buttermilk Cornbread fool you, however. This is not your typical sweet cornbread. Rather, it has a very mild flavor with a moist, chewy texture, and is the perfect addition to any meal.

What do you do with leftover buttermilk? Let me know below; I am always looking for new ideas!

Paula’s Notes: This bread freezes wonderfully!

Buttermilk Cornbread

Yield: 12 slices
Time: 10 minutes prep; 45 minutes bake – 60 minutes total


  • 1 1/2 cups flour – spoon flour into measuring cup and level with a knife
  • 1/2 cup cornmeal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbls. butter, melted
  • 2 tbls. honey
  • 1 1/2 cups buttermilk
  • 1 egg
  • cooking spray


  1. Preheat oven to 350 degrees.
  2. In a medium bowl whisk together flour through salt.
  3. In a separate bowl whisk together melted butter through egg.
  4. Make a hole in the center of the flour and pour in wet ingredients.
  5. Gently mix together until wet and dry ingredients are just combined.
  6. Transfer batter to a 8×4 or 9×5 glass bread pan sprayed with cooking spray.
  7. Bake in oven for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Place foil over the top of the bread if it darkens too quickly.
  8. Remove bread from over. Let rest for ten minutes. Remove from pan and let cool completely on a wire rack.
  9. Enjoy!