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Buttermilk Cornbread

Buttermilk Cornbread
Our cornbread is moist and flavorful thanks to the addition of The Spice House Green Chile Ranch Mix. Serve with your favorite chile or a drizzle of honey.

Yield: 8 slices


Featured in this Recipe


  • 8 tbsp unsalted butter, melted
  • 2 eggs
  • 3/4 cup whole milk yogurt or sour cream
  • 1/2 cup buttermilk
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda

Preparation Instructions:

Preheat oven to 425F. Heavily grease a 10-inch cast iron skillet or 9-inch cake pan with butter.

Whisk butter, eggs, yogurt and buttermilk together in a medium bowl. Set aside.

In a separate bowl, combine flour, sugar, Green Chile Ranch Mix, baking powder and baking soda.

Add butter mixture to flour mixture and mix until just combined. Pour into greased pan. Bake in preheated oven for about 20 minutes or until a cake tester can be pulled out with no crumbs attached. Allow to cool 10 minutes before serving.



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