Parmesan Buttermilk Cornbread

Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
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


  1. 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.
  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 dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This allows the ingredients to activate.
  4. Pour the batter into the hot skillet and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
  5. Cut into wedges and serve warm with honey and butter.

Recipe Notes

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

Nutrition Facts
Parmesan Buttermilk Cornbread
Amount Per Serving
Calories 154 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 307mg 13%
Potassium 127mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 1.4%
Vitamin C 0.1%
Calcium 6.9%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.