Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 154 kcal


  • 1 cup all-purpose flour
  • 1 cup cornmeal stone ground
  • 1/4 cup parmesan cheese freshly grated
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg beaten
  • 1 cup buttermilk
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 2 tbsp yellow onion chopped


  • Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking 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 dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This allows the ingredients to activate.
  • Pour the batter into the hot skillet and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
  • Cut into wedges and serve warm with honey and butter.


Modified from A Well-Seasoned Kitchen by Sally Clayton and Lee Clayton Roper for use in the Function Junction Culinary Studio


Calories: 154kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 307mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 70IUVitamin C: 0.1mgCalcium: 69mgIron: 1mg
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