Spiced Cornbread with Chive and Buttermilk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, slightly sweet cornbread infused with fresh chives and buttermilk, baked until golden with a delicate crumb. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs cornmeal, all-purpose flour, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and grease an 8x8-inch baking pan.
  2. Step 2: Whisk 1 cup cornmeal, 1/2 cup all-purpose flour, 1/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, whisk 1/2 cup buttermilk, 1/4 cup vegetable oil, and 1 large egg until smooth, then pour into dry ingredients and stir until just combined.
  4. Step 4: Fold in 1/4 cup chopped fresh chives, pour batter into the prepared pan, and smooth the top.
  5. Step 5: Bake 25-30 minutes until a toothpick inserted into the center comes out clean and edges are golden brown.

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