In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Quick Buttermilk Cornbread Tips
Is it OK for some lumps to remain in the buttermilk cornbread batter?
It's OK if some lumps remain because the priority is not to overmix the batter. Overmixing can lead to a tough texture. (Psst! Here are our favorite cornbread mixes if you don't have time to make it from scratch.)
How do you store buttermilk cornbread?
While we prefer the taste of fresh-baked cornbread, you can store this recipe for up to two days at room temperature in an airtight container; you may also store it in the fridge in an airtight container for up to five days. Finally, it will hold in the freezer for up to four months.
Can you make this buttermilk cornbread into muffins?
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.