Buttermilk Sweet Cornbread Recipe


Southern American comfort food has always attracted me. Maybe because I was so fond (and I am still) of Southern Gothic literature. Or maybe because the so called “soul food” reminds me the way Italian people see and experience food. I’ve tried cooking fried green tomatoes, gravy and pecan pies. But I’m particularly proud of this buttermilk cornbread.

My friend Cara lives in San Diego, but she’s originally from Roanoke, Virginia. She still misses Southern cooking so much! And I mean family cooking. The cooking you instantly connect with memories and traditions from the past. Eating warm cornbread on the porch is definitely one of her dearest childhood memories. Spread with butter, of course!

I want to share this recipe for Cara, but also for me. Southern United States and the Emilia Romagna region in Northern Italy have never been closer. Two foodies, amazing comfort food and great cooking traditions to share.

Traditional Buttermilk Cornbread 

115 gr. unsalted butter

130 gr. caster sugar

2 eggs

250 ml. buttermilk

1/2 tsp baking soda

1/2 tsp sea salt

180 gr. corn flour

130 gr. all-purpose flour



Preheat the oven at 175°C (375°F) and grease a 20 cm pan with some butter.

Melt the butter in a small casserole. When it’s completely melted, pour it into a large bowl and add the sugar. Mix, then add one egg at a time. Finally, pour the buttermilk and give it a gentle whisk. If you don’t have the buttermilk, add a tsp of lemon juice to simple whole milk. Rest for 30 minutes before using it.

At this point, add the flours, then the salt and the baking soda. Then, pour the mixture into the greased pan, then bake for 30 to 40 minutes.

You can cut the cornbread in squares. Better to serve it warm.



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