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This easy Buttermilk Cornbread recipe has been our go-to for years because of its perfect moist and tender texture and flavor. It's made with just 8 simple ingredients and turns out wonderfully every time!
Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.
Why I love this Buttermilk Cornbread:
- Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
- Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
- Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Ingredients Needed:
How to make Buttermilk Cornbread:
Melt butter in skillet or in the microwave. Remove from heat and stir in sugar and then add eggs and beat until well blended.
Combine buttermilk with baking soda and then stir into mixture.
Stir in cornmeal, flour, and salt until combined, but don't over-mix the batter. You don't want any big lumps of flour or cornmeal, but the batter doesn't need to be completely smooth.
Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 22 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
Freezing Instructions:
Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave.
Recipe Variations:
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it's unique texture and flavor.
- Jalapeño Cornbread
Buttermilk Cornbread
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup butter
- 2 eggs
- 1 cup buttermilk*
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease an 8 inch square pan.
- Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
- Combine buttermilk with baking soda and stir into the bowl.
- Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn't need to be completely smooth.
- Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. I especially love to freeze cornbread muffins, so that I can easily grab one and pop it right in the microwave for a few seconds.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it's unique texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
This buttermilk cornbread, baked using the skillet cornbread instructions, delivers everything you want in a homemade cornbread. It forms a firm, buttery golden crust while keeping a moist, tender interior with just the right texture. Simple, reliable, and absolutely delicious—this has quickly become our go-to cornbread recipe.
This is the best cornbread recipe! I make it in a cast iron skillet. And it’s absolutely perfect. Not dry or too crumbly, perfect amount of sweetness. I make it for potluck and always get compliments!
I am not a big fan of sweet cornbread. But Lauren has not steered me wrong yet! Here we go, I made the recipe just as written. It is in the oven right now. I will finish this review (so I dont forget to provide an update) when it is finished and tested!
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Annnnnnd she has done it again! The cornbread came out perfect; not too sweet, perfect texture, wonderful color.
Adding another great recipe to my repertoire!
Great recipe 😀 moist and easy to make.
Friends loved it ??
This cornbread is delicious and super easy to make. My husband LOVED it! I will definitely be making it again!
AMAZING! Made it last night with your White Chicken Chili which was unbelievable as well!! I noticed your photo showing the ingredients had baking powder but recipe says baking soda. I ended up using both 😉 and it was perfection.
I am so glad you enjoyed it! Pairing it with the White Chicken Chili sounds delicious! Thanks for catching that, the text on that image has been updated 🙂
This tastes so much better than the box! I made this gluten free with Bob’s Red Mill 1-to-1 gluten free baking flour and it was delicious! The buttermilk makes it so moist but not crumbly.