Spiced Cornbread with Chive and Buttermilk
A tender, slightly sweet cornbread infused with fresh chives and buttermilk, baked until golden with a delicate crumb. This american-inspired vegetarian (vegetarian) 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.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup fresh chives
Instructions
- Step 1: Preheat oven to 375°F and grease an 8x8-inch baking pan.
- 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.
- 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.
- Step 4: Fold in 1/4 cup chopped fresh chives, pour batter into the prepared pan, and smooth the top.
- Step 5: Bake 25-30 minutes until a toothpick inserted into the center comes out clean and edges are golden brown.
Frequently asked questions
How long does Spiced Cornbread with Chive and Buttermilk take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Cornbread with Chive and Buttermilk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.
Can I substitute ingredients in Spiced Cornbread with Chive and Buttermilk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Cornbread with Chive and Buttermilk for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Cornbread with Chive and Buttermilk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this! The spiced cornbread with chive is a hit every time I make it.
- ★★★★★
This cornbread is a game-changer! The chive and buttermilk make it so moist and flavorful. Served with a hearty stew, it was perfect.
- ★★★★☆
Great texture and the buttermilk really shines. My family loved it!
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