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Photo Credit: Elizabeth Newman

Giada's Buttermilk Cornbread

Simple cornbread is at its very best in this recipe: moist, slightly sweet, and a bit tangy from buttermilk and sour cream. Pair it with freshly made honey butter for a seriously crowd-pleasing side dish.

Giada's Buttermilk Cornbread


Side Dish

Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Giada's Buttermilk Cornbread


  • 1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
  • 2 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/3 cup sour cream
  • 2 large eggs


  1. Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
  2. Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
  3. Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.



per serving
Amount/Serving % Daily Value
66 grams
11 grams
24 grams
Saturated Fat
13 grams
107 milligrams
876 milligrams
5 grams
16 grams
nut free

2 reviews & comments

  • Author's avatar image
    Lee Towle

    I made this recently, it was fantastic! Light and moist cornbread. We topped it with butter and honey, delicious! Even my fiance, who considers himself a cornbread expert, devoured it. Great recipe Giada.

  • Author's avatar image
    Michelle Lucchesi

    This recipe is so good! Not dry like other cornbread recipes I’ve tried to make in the past, this came out moist and tangy and a little sweet… everyone in my house loved it, even our picky 5-year-old! Since I didn’t have a metal pan, I baked it in a glass 8×8 at 375, and added 9-10 minutes to the cook time. Yummy!

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