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Maggie Mae’s Southern Buttermilk Cornbread

Southern Buttermilk Cornbread

Maggie Mae's Southern Style Buttermilk Cornbread

This is the home version of a southern staple. Southern cooks had to use what they had around the farms and pantries.
Prep Time 14 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American


  • ½ cup butter melted and cooled
  • cup white sugar
  • 2 ea large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt


  • Preheat the oven to 375 degrees. Grease an 8 inch square pan or 10 inch iron skillet.
  • If you want an extra crispy bottom and sides, place 2 tablespoons of butter in the sqaure pan or iron skillet and place it in the oven.
  • In a medium size bowl, place the flour, cornmeal, soda, sugar and salt and mix thoroughly.
  • In a separate bowl place the buttermilk and eggs and whisk together. Add the melted butter and whisk slightly.
  • Pour the wet ingredients into the dry ingredient and mix with a spatula just until a thick batter comes together.
  • Pour the batter into the heated pan with the melted butter.
  • Bake for 30-35 minutes until the toothpick test comes out clean. If using a convection oven, reduce temperature to 360 degrees.


This cornbread is sweet, southern cornbread tends to be that way. You can easily reduce the sugar to 1/2 cup or less. Like most baking recipes, don't over mix it and always mix the wet into the dry.Buttermilk Cornbread
Keyword buttermilk, cornbread, COUNTRY, southern
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