25+ Irresistible Buttermilk Cornbread Recipes for Every Taste

Cornbread is a cherished staple in many kitchens, known for its delightful texture and versatile flavor.

Among the various cornbread recipes, buttermilk cornbread stands out as a particularly rich and moist variation.

The tangy flavor of buttermilk enhances the natural sweetness of cornmeal, resulting in a cornbread that is not only delicious but also incredibly versatile.

Whether you prefer it sweet, savory, or with a touch of heat, buttermilk cornbread can be customized to suit any meal or occasion.

In this blog article, we present 25+ buttermilk cornbread recipes that will inspire you to create the perfect side dish or snack.

From classic versions to unique twists, these recipes will elevate your cornbread game and leave your guests asking for seconds.

25+ Irresistible Buttermilk Cornbread Recipes for Every Taste

With its rich flavor and delightful texture, buttermilk cornbread is a versatile addition to any meal.

Whether you serve it alongside a hearty stew, as part of a festive spread, or simply enjoy it warm with a pat of butter, the possibilities are endless.

The 25+ buttermilk cornbread recipes we’ve shared showcase the breadth of flavors and ingredients that can be incorporated, from sweet variations featuring honey and fruit to savory options loaded with cheese and herbs.

We hope these recipes inspire you to experiment and make buttermilk cornbread your own.

So grab your mixing bowl, and get ready to enjoy the deliciousness of homemade cornbread that will surely impress family and friends alike!

Classic Buttermilk Cornbread

Classic Buttermilk Cornbread is a timeless favorite, offering a moist, fluffy, and golden brown crumb that complements any savory meal. The tangy flavor of buttermilk mixed with the sweetness of cornmeal creates a comforting dish perfect for family gatherings, barbecues, or holiday dinners. This recipe is simple to prepare, requiring minimal ingredients, making it a go-to for cornbread lovers.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons sugar (optional)
• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup melted butter (or vegetable oil)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In a separate bowl, whisk the buttermilk and egg until well combined. Slowly add the melted butter while whisking.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are okay.
5. Pour the batter into the prepared dish or skillet, spreading it evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for 10 minutes before slicing and serving.

Classic Buttermilk Cornbread is a perfect accompaniment to soups, chili, or a Thanksgiving feast. Its simple ingredients and straightforward method make it an easy and versatile side dish that never disappoints.

Sweet Honey Buttermilk Cornbread

Sweet Honey Buttermilk Cornbread takes traditional cornbread up a notch by adding a touch of honey. The honey gives this cornbread a rich sweetness that pairs beautifully with the tangy buttermilk, creating a moist and flavorful bread. This version is great for those who enjoy a hint of sweetness in their cornbread, making it an excellent addition to both savory and sweet meals.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup honey
• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch round cake pan or skillet.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, egg, and honey until smooth. Slowly drizzle in the melted butter while continuing to whisk.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool slightly, then slice and serve warm.

The addition of honey gives this cornbread a delightful sweetness that contrasts perfectly with the tanginess of buttermilk. It’s a great choice for serving alongside spicy dishes or as a sweet treat on its own with a pat of butter.

Cheesy Jalapeño Buttermilk Cornbread

Cheesy Jalapeño Buttermilk Cornbread brings a fun and flavorful twist to traditional cornbread by adding a bit of heat from jalapeños and creaminess from cheddar cheese. This cornbread is perfect for those who enjoy bold flavors, making it a fantastic side dish for BBQs, chili, or even served on its own as a snack.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2-3 fresh jalapeños, seeded and diced
• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup melted butter (or vegetable oil)

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Stir in the shredded cheddar and diced jalapeños, making sure they’re evenly distributed throughout the dry mixture.
4. In another bowl, whisk together the buttermilk, egg, and melted butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared skillet, spreading it out evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.

The Cheesy Jalapeño Buttermilk Cornbread offers the perfect balance of spicy, savory, and tangy flavors. The cheddar cheese melts into the cornbread, while the jalapeños provide a bit of heat, making this a memorable and bold addition to any meal.

Southern Skillet Buttermilk Cornbread

Southern Skillet Buttermilk Cornbread is a rustic, no-frills recipe that captures the essence of traditional Southern cooking. Baked in a cast-iron skillet, this cornbread has a crisp, golden crust with a tender, slightly crumbly interior. The use of buttermilk brings a mild tang, while the cornmeal offers a hearty texture. It’s a perfect accompaniment to comfort foods like beans, stews, and fried chicken.

Ingredients:

• 1 ½ cups yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup vegetable oil or melted butter
• 2 tablespoons bacon drippings or additional oil for the skillet

Instructions:

1. Preheat the oven to 425°F (220°C) and place a cast-iron skillet in the oven to heat while you prepare the batter.
2. In a large bowl, whisk together the cornmeal, flour, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, eggs, and oil or melted butter until smooth.
4. Slowly combine the wet ingredients into the dry ingredients, stirring just until incorporated.
5. Carefully remove the hot skillet from the oven and add the bacon drippings (or oil). Swirl to coat the bottom and sides.
6. Pour the batter into the skillet, spreading it evenly. The hot skillet will create a crispy crust on the bottom and edges.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Allow the cornbread to cool slightly before serving directly from the skillet.

Southern Skillet Buttermilk Cornbread delivers that perfect contrast between a crispy crust and tender inside, making it a favorite for fans of authentic, old-fashioned cornbread. It’s ideal for soaking up sauces and gravies or enjoying with a simple pat of butter.

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins are a convenient, individually-portioned take on classic cornbread, making them great for serving at parties, potlucks, or holiday gatherings. The muffins are light, fluffy, and have a slightly sweet flavor, with a golden brown crust on the outside and a soft, moist crumb inside. This recipe is easy to make and bakes up quickly in a muffin tin, perfect for when you need a quick and versatile side.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar
• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup unsalted butter, melted
• ¼ cup honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk the buttermilk, egg, and melted butter. If you prefer a sweeter muffin, add honey to the wet mixture.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Buttermilk Cornbread Muffins are a great addition to any meal and perfect for on-the-go snacking. They offer the same comforting flavors as traditional cornbread but in a portable, fun-sized form.

Buttermilk Cornbread with Fresh Herbs

Buttermilk Cornbread with Fresh Herbs adds an elegant twist to classic cornbread by incorporating fresh herbs like rosemary, thyme, or parsley. The herbs provide a burst of fresh, aromatic flavors that make this cornbread unique and sophisticated, ideal for special dinners or holiday gatherings. The combination of the herbs, buttermilk, and cornmeal creates a bread that is moist, flavorful, and visually appealing.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon chopped fresh rosemary (or thyme, parsley)
• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup melted butter or olive oil
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and grease an 8-inch baking dish or skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and chopped herbs.
3. In a separate bowl, mix the buttermilk, egg, melted butter, and honey (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

The addition of fresh herbs transforms this Buttermilk Cornbread into a sophisticated side dish that pairs wonderfully with roasted meats or hearty vegetable dishes. The herbs add both fragrance and flavor, making it a standout choice for holiday meals or special occasions.

Savory Buttermilk Cornbread with Bacon and Chives

Savory Buttermilk Cornbread with Bacon and Chives is a hearty twist on the classic recipe, making it perfect for breakfast or as a side dish for lunch and dinner. The crispy bacon adds a deliciously salty crunch, while the fresh chives provide a mild onion flavor that elevates this cornbread to a new level. This recipe is a fantastic way to incorporate more flavor into your meals and will surely be a hit with family and friends.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar (optional)
• 1 ¼ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• ½ cup cooked bacon, crumbled
• ¼ cup chopped fresh chives

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In a separate bowl, whisk the buttermilk and eggs until combined. Stir in the melted butter.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crumbled bacon and chopped chives.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool slightly before cutting into squares or wedges.

Savory Buttermilk Cornbread with Bacon and Chives is a flavorful addition to any meal. It pairs beautifully with soups and salads, or you can enjoy it on its own as a satisfying snack. The combination of bacon and chives adds a delightful twist, making this cornbread a memorable dish that’s perfect for gatherings or cozy family dinners.

Buttermilk Cornbread with Blue Cheese and Walnuts

Buttermilk Cornbread with Blue Cheese and Walnuts introduces a gourmet flair to traditional cornbread. The rich, tangy blue cheese combines beautifully with the earthy crunch of walnuts, creating a unique flavor profile that stands out at any dinner table. This cornbread is perfect for special occasions or simply when you want to impress your guests with something different and delicious.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ cup crumbled blue cheese
• ½ cup chopped walnuts (toasted for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, egg, and melted butter. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Fold in the blue cheese and toasted walnuts.
5. Pour the batter into the prepared baking dish, smoothing the top.
6. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing.

Buttermilk Cornbread with Blue Cheese and Walnuts offers a delightful balance of flavors and textures. The tangy blue cheese and crunchy walnuts provide depth and sophistication, making it an ideal pairing for roasted meats, stews, or enjoyed as a savory snack. This recipe is perfect for those looking to add a touch of elegance to their cornbread experience.

Pumpkin Buttermilk Cornbread

Pumpkin Buttermilk Cornbread is a seasonal delight that blends the rich flavors of pumpkin with the comforting essence of cornbread. This recipe is perfect for fall gatherings, Thanksgiving, or whenever you crave a warm, spiced bread. The addition of pumpkin not only adds moisture but also infuses the cornbread with a lovely orange hue and a subtle sweetness, making it a unique twist on the classic.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• ¼ cup brown sugar

Instructions:

1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, buttermilk, eggs, melted butter, and brown sugar. Mix until well blended.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

Pumpkin Buttermilk Cornbread is a delightful addition to your fall menu. Its warm spices and pumpkin flavor make it a fantastic side for chili, soups, or holiday dinners. Enjoy it warm with a bit of butter or as a standalone treat for a cozy autumn snack. This cornbread is sure to become a seasonal favorite!

Honey Buttermilk Cornbread

Honey Buttermilk Cornbread is a sweet and moist version of the classic cornbread that pairs wonderfully with both savory and sweet dishes. The natural sweetness of honey enhances the cornmeal’s flavor while keeping the texture light and fluffy. This cornbread is perfect for breakfast, as a snack, or served alongside your favorite soups and stews.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ⅓ cup unsalted butter, melted
• ⅓ cup honey

Instructions:

1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the buttermilk, eggs, melted butter, and honey until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing.

Honey Buttermilk Cornbread is a delightful treat that can be enjoyed in various ways. It’s perfect with a drizzle of additional honey on top or served warm with a dollop of butter. Whether you’re serving it at a holiday gathering or enjoying it at breakfast, this cornbread is sure to please everyone at the table.

Chili-Cheese Buttermilk Cornbread

Chili-Cheese Buttermilk Cornbread is a hearty, savory twist on traditional cornbread that makes for a fantastic accompaniment to chili and other savory dishes. The combination of melted cheese and spicy jalapeños (or bell peppers, if you prefer a milder flavor) creates a rich, flavorful cornbread that is sure to satisfy. This recipe is perfect for game days, family gatherings, or any occasion that calls for a comforting side.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• ½ cup diced jalapeños (fresh or pickled, depending on heat preference)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.
4. Gradually combine the wet ingredients with the dry ingredients, stirring just until mixed. Fold in the shredded cheese and diced jalapeños.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before cutting into wedges or squares.

Chili-Cheese Buttermilk Cornbread is a flavorful addition to your meal, perfect for pairing with a steaming bowl of chili or soup. The combination of cheese and spices brings a delightful warmth and richness, making it a standout dish at any gathering. Serve it warm with a bit of butter for an extra treat!

Spicy Jalapeño Buttermilk Cornbread

Spicy Jalapeño Buttermilk Cornbread is a zesty variation that packs a punch. The combination of cornmeal, buttermilk, and fresh jalapeños creates a moist, flavorful cornbread that is ideal for anyone who enjoys a bit of heat in their dishes. This recipe is great for barbecues, chili nights, or as a standalone snack.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup vegetable oil or melted butter
• 1 cup diced fresh jalapeños (seeds removed for less heat)
• ½ cup corn kernels (fresh or frozen)

Instructions:

1. Preheat the oven to 425°F (220°C) and grease a 9-inch square baking pan or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, eggs, and oil or melted butter until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Fold in the diced jalapeños and corn kernels.
5. Pour the batter into the prepared baking dish, smoothing the top.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool for a few minutes before cutting.

Spicy Jalapeño Buttermilk Cornbread is perfect for those who enjoy a little heat. It complements spicy dishes beautifully and can be served warm with butter or even alongside your favorite salsa for an extra kick. This cornbread is a fun and flavorful addition to any meal, sure to be a crowd-pleaser!

Sweet Potato Buttermilk Cornbread

Sweet Potato Buttermilk Cornbread combines the sweetness of roasted sweet potatoes with the rich, tangy flavor of buttermilk. This recipe not only adds a lovely color to the cornbread but also infuses it with moisture and a subtle sweetness, making it a wonderful addition to any meal. It pairs perfectly with soups, stews, or even as a side for a festive dinner.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and mashed)
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• ¼ cup brown sugar

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the mashed sweet potato, buttermilk, eggs, melted butter, and brown sugar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing.

Sweet Potato Buttermilk Cornbread is a delightful twist on traditional cornbread, offering a unique flavor profile and added nutrition. The natural sweetness of the sweet potatoes pairs beautifully with savory dishes, making it an excellent side for chili, barbecue, or even as part of a Thanksgiving feast. This cornbread is not only delicious but also visually appealing, adding a warm, autumnal hue to your table.

Herb and Garlic Buttermilk Cornbread

Herb and Garlic Buttermilk Cornbread takes the classic recipe to a savory level, infusing it with aromatic herbs and garlic for a delightful flavor. This version is perfect for those who love a savory bread to accompany their meals. The fragrant herbs and garlic complement dishes like roasted meats, soups, and salads, making it an excellent choice for any occasion.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 tablespoons fresh chopped parsley (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, oregano, thyme, and garlic powder.
3. In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Fold in the chopped parsley if using.
5. Pour the batter into the prepared baking dish, smoothing the top.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before cutting.

Herb and Garlic Buttermilk Cornbread is a flavorful and aromatic addition to your meal. The combination of herbs and garlic makes it a standout side dish, perfect for enhancing the flavors of your main courses. Enjoy it warm, smeared with butter, or alongside a hearty soup for a satisfying meal.

Lemon Zucchini Buttermilk Cornbread

Lemon Zucchini Buttermilk Cornbread is a refreshing and light take on the classic cornbread, perfect for summer gatherings or any time you want a bright, flavorful bread. The combination of lemon zest and shredded zucchini adds moisture and a delightful citrus flavor, making this cornbread a unique addition to your bread repertoire.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 lemon
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, combine the grated zucchini, buttermilk, eggs, melted butter, and lemon juice, mixing until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared baking dish, smoothing the top.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing.

Lemon Zucchini Buttermilk Cornbread is a bright and flavorful bread that pairs wonderfully with grilled meats, salads, or simply enjoyed on its own. The refreshing lemon flavor combined with the moist zucchini creates a light, delicious cornbread that’s perfect for summer picnics or potlucks. It’s a delightful way to enjoy seasonal produce while savoring a classic dish!

Note: More recipes​ are coming soon!