Buttermilk-Parmesan Cornbread

Preparation info

  • Difficulty


  • Makes


    large loaf

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

In the South, flavored cornbreads are usually intended more for stylish dinners and elaborate buffets than for earthy barbecues and fish fries. Various cheeses are often incorporated in the batter, but I’ve also seen chopped sautéed scallions, minced bell pepper, and even a few fresh herbs. Cooks up in Mayland, Delaware, and parts of Virginia would most likely add a little sugar to this particular recipe, a practice deemed nothing less than sacrilege in the Deep South. I do recommend that you use genuine Parmesan cheese (or a well-aged extra-sharp cheddar) for this cornbread.


  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese
  • cups regular buttermilk
  • 2 large eggs


Preheat the oven to 350°F. Grease a large baking pan with butter and set aside.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pepper, add the cheese, and stir till well blended. In another bowl, whisk together the buttermilk and eggs, add to the dry mixture, and stir till just blended (Do not over mix; the batter should be slightly lumpy.) Scrape the batter into the prepared baking pan and bake till a knife inserted in the center of the loaf comes out clean, 20 to 25 minutes. Serve hot.