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Parmesan Buttermilk Cornbread is moist, tangy and super delicious! #cornbreadrecipe #easycornbreadrecipe #cheesycornbreadrecipe #quickbreadrecipe

Parmesan Cornbread with Buttermilk

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This Southern-style Buttermilk Cornbread recipe from my grandmother (Nama) is an easy to make side dish that’s always a crowd pleaser. It’s a classic recipe that has been passed down for generations, and, like most traditional Southern cornbread recipes, doesn’t contain any added sugar. Tangy buttermilk and nutty Parmesan cheese add depth of flavor while keeping the cornbread moist and tender. And, an unusual ingredient – chopped onion – elevates the flavor and adds a bit of crunch!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x


  • 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 substitutions in Notes below
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons chopped yellow onion


  1. 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).
  2. In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
  3. In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the flour mixture all at once and stir just until blended; don’t overmix.
  4. 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.
  5. Cut into 10 squares and serve warm.


Buttermilk substitutions: In place of the buttermilk, add 1/4 cup powdered buttermilk to the dry ingredients and 1 cup water to the wet ingredients. Alternatively, King Arthur Flour recommends whisking together 1/3 cup Greek yogurt and 2/3 cup 1% milk.

High altitude: No adjustments are necessary.

Make ahead: Can be made up to 2 days ahead, well wrapped and refrigerated. Can also be frozen for up to 1 month. Bring to room temperature, wrap in foil and warm in a 325 degree oven for 10 to 15 minutes.


  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: side dishes, quick breads, easy entertaining
  • Method: Bake
  • Cuisine: Southern