Parmesan Buttermilk Cornbread is moist, tangy and super delicious! It’s also super easy to prepare – no electric mixer or blender required. Don’t have (or can’t find) buttermilk? No problem – I provide substitutions!
My mom loved cornbread, especially this recipe for Parmesan-Buttermilk Cornbread, which came from her mom. The buttermilk and Parmesan cheese give this bread a nice tangy flavor.
I like to serve this scrumptious cornbread with Award-Winning Chili or Split Pea Soup with Country Ham in the winter, and with Jeanne’s Gazpacho in the summer (recipe for Jeanne’s soup is in our cookbook).
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Parmesan Buttermilk Cornbread is moist, tangy and super delicious! Easy to make ahead, too. Don’t have (or can’t find) buttermilk? No worries – I provide substitutions in the Notes section below.
- 1 cup all-purpose flour, preferably unbleached
- 1 cup cornmeal (stone-ground)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk – see Note below
- 3/4 cup water
- 1/4 cup vegetable oil
- 2 tablespoons chopped yellow onion
- Preheat oven to 425 degrees. Grease a 7 by 11-inch baking dish and place in oven while it preheats (works best not to use a glass dish).
- In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
- In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the flour mixture all at once and stir until thoroughly blended.
- Pour the batter into the hot baking pan and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
- Cut into 10 squares and serve warm.
Buttermilk substitutions: Can use powdered buttermilk. Alternatively, in a small mixing bowl, stir together 1 cup regular milk and 1 tablespoon lemon juice Let stand at room temperature for 5 minutes before using.
High altitude: No adjustments are necessary.