Go Back
+ servings

American Buttermilk Cornbread

Cornbread is great with pulled pork, chili or the base of our Cornbread Stuffing.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Sides
Cuisine: American, Mexican
Servings: 9 servings


  • 125 grams butter softened
  • 160 grams sugar caster
  • 2 eggs
  • 284 ml buttermilk
  • 1/2 teaspoon bicarbonate of soda
  • 175 grams cornmeal NOT polenta
  • 175 grams plain flour
  • 1/2 teaspoon salt


  • Preheat oven to 170C. Grease the baking tin.
  • In KitchenAid mixer, cream together butter and sugar. Add eggs and beat until well blended.
  • Combine buttermilk with baking soda in a separate bowl. It will react and puff up so make sure there is plenty of room in the bowl. Stir into the batter.
  • Fold in cornmeal, flour, and salt until well blended. Pour batter into the prepared tin(s).
  • Bake until a toothpick inserted in the centre comes out clean. The timing will depend on the size of your baking tin.
  • Serve plain with chilli or pulled pork. Serve with fresh butter and Honeymakers honey for a brilliant side dish for spicy meals or just on its own with a cuppa.