When I was preparing to make the white chicken chili, I thought about what might be nice to pare with it. Okay, maybe it was the other way around… what would go well with cornbread. I know it went both ways over the course of the weeks I had been mulling this idea over.

I’ve had this recipe bookmarked for a while and just needed the right time to make it. I happened to have all of the ingredients on hand so I really had no excuse not to make it. I was slightyl fearful that what appeared to be a simple recipe maybe would turn out to not be so simple afterall. Not the case!

Cornbread is beyond easy, anyone can make it. And I do really mean that. There is little chance of ruining it. I think the only way you could seriously have issues here is if you way overcooked it, but if you have a timer and are paying attention then you’ll be golden. It’s not nearly as tricky as brownies can be, trying to time it just right to take them out of the oven so they’re still gooey but cooked and not overcooked. When these start to show color, you pull them out of the oven and they’re done. The end. Delicious and a wonderful partner with any chili, soup or chowder.

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Buttermilk Cornbread

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9
A quick and easy recipe for homemade buttermilk cornbread. A must make to pair with your favorite chili!


  • 1/2 C unsalted butter, melted
  • 2/3 C granulated sugar
  • 2 large eggs
  • 1 C buttermilk
  • 1/2 tsp baking soda
  • 1 C cornmeal
  • 1 C all purpose flour
  • 1/2 tsp salt


  • Preheat oven to 375°F. Line a square baking pan with parchment paper, allowing the edges to be slightly higher than the pan itself for easy grabbing later.
  • In a medium bowl, combine warm melted butter and sugar. Add eggs and stir well. In a large measuring cup, combine buttermilk and baking soda. Pour into butter and egg mixture. Stir. Add cornmeal, flour and salt. Stir just until blended together and thick. Mixture may be slightly lumpy.
  • Pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick or cake tester inserted comes out clean or with just a few crumbs clinging on. Be sure to test the center of the pan since that has the highest point.
  • Let cool in pan for 10-15 minutes before carefully removing and slicing into squares with a serrated knife.
  • Store in an airtight container for up to several days.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Bread
Cuisine: American