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Buttermilk Corn Bread

This corn bread is light and was just full of corn aroma, as it should. You will taste the sweetness of the corn kernels in every bite and it was the perfect complement for the Chili con carne!

Buttermilk Corn Bread
(Printable Recipe)


1 Cup (180 g) Yellow Cornmeal (preferably stone ground)
½ Cup (80 g) All Purpose Flour
2 Tbsp Sugar
2 tsp Baking Powder
½ tsp Sea Salt
1 Large Egg, lightly beaten
¾ Cup (180 ml) Buttermilk
¼ Cup (60 ml) Corn Oil or Canola Oil
¾ Cup (180 ml) Corn Kernel (from tin corn, drained well)


Preheat the oven to 400˚F or 200˚C.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, sea salt and mix well with a whisk.

In a smaller mixing bowl, combine the egg, buttermilk, and oil and whisk until just blended. Then pour into the dry ingredients mixture. Gently stir all the ingredients until the batter almost blended. Add the corn kernels and stir until blended.

Pour the batter into the cast iron pan (8 to 10 inches pan) and bake for about 20 to 25 minutes, or until the edges of the corn bread become golden brown in color. Remove from the oven and let it cool on a wire rack. Serve warm or at room temperature.

Serves 6 to 8


  1. Ahh...soup weather here and I can almost taste a wedge of this good cornbread warm from the oven with a drizzle of honey over it! Thanks!

  2. Oh goodness this looks like all kinds of savory. Mouth is seriously salivating by the picture. I love the idea of adding kernels to corn bread, I'll definitely try this out in the future. =0D

  3. I was just looking for a buttermilk corn bread recipe to use in my cast iron!

  4. I was looking for a skillet corn bread recipe to along with a dish that I wanted to duplicate from a restaurant visit. The corn bread is grilled then topped with a spicy mixture of beans, lentils and rice. See photos here
    I plan to use your recipe for the base and wing it from there! Thanks


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