Go Back
+ servings
cornbread baked in a cast iron skillet with a pat of butter on top

Easy Old Fashioned Cornbread

This delicious classic cornbread recipe made with buttermilk and whole grain cornmeal has a crispy crust and a tender inside.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 105kcal
Author Amee


  • 1 cup unbleached white wheat flour
  • ½ cup whole grain corn meal
  • 2 tablespoon sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole cultured buttermilk
  • 2 tablespoon melted butter, separated I used a butter/olive oil blend
  • 1 egg beaten


  • Preheat oven to 375 degrees. 
  • Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl. Add beaten egg to flour mixture and stir.  Stir in buttermilk and 1 tablespoon melted butter until completely blended
  • Place 1 tablespoon olive oil butter blend (or regular butter) in a small (8") cast iron skillet and transfer skillet to the preheated oven. When butter has melted but not browned, remove skillet from oven and pour batter into the skillet. Return skillet to the oven.
  • Bake at 375 degrees for 20-25 minutes, or until cornbread is set and lightly golden on top.  Slice into triangles and serve.


*Per slice: Calories: 105, Carbs: 15 g; Fat: 3 g; Protein: 3 g


Calories: 105kcal