Best Buttermilk Cornbread

Buttermilk Cornbread

If you only hear one thing about this cornbread recipe, then hear this: this recipe has been tried and tested and will not disappoint!

Good cornbread is a lot like a good Buttermilk Biscuit.  When it’s made well, with the right recipe, it has a beautiful golden crust on the outside and is extra soft and moist on the inside.  This one is full of that rich flavor that we all love from a good cornbread recipe, and it’s easy to adapt to make into muffins or even to bake as skillet cornbread.

What you’ll need for easy cornbread:

Why Choose This Recipe?

• Buttermilk!
• Moist, not dry and crumbly
• It makes great muffins, too!

Easy Moist Cornbread in 5 steps:

1. Melt butter in large skillet. Remove from heat and stir in sugar.
2. Add eggs and beat until well blended.
3. Combine buttermilk with baking soda and stir into mixture in pan.
4. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
5. Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

TIP: Please don’t over-mix the cornbread batter! We’re trying to get that perfect soft and tender crumb. You don’t want any big lumps of flour or cornstarch, but the batter also shouldn’t be completely smooth.

Muffins instead?  Absolutely!

You can easily make this recipe into muffins if you’d prefer individual portions.  I especially love to freeze cornbread when it’s in muffin form so that I can grab one and pop it right in the microwave for a few minutes. To make cornbread muffins, fill the muffin cups 2/3 full (using muffin liners, if you like, for easy release).  Bake at 400 for 15-20 minutes

What to EAT with Cornbread:

• Classic Homemade Chili
• Slow Cooker Ribs
• BBQ Chicken Drumsticks
• Baked beans

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5 from 1 vote

Grandmother's Buttermilk Cornbread 

Grandmother's Buttermilk Cornbread is everything you'd hope from the perfect cornbread recipe including a tender crumb, slightly sweet, and extremely easy to make with just 8 simple ingredients.  It turns out moist and perfect every time!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: side course

Cuisine: American

Servings: 9

Calories: 282kcal

Author: Lauren Allen

Ingredients

• 1/4 cup white sugar
• 1/4 cup 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

US Customary - Metric

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, until combined.
• 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 for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

Notes

*Buttermilk substitution - if you don't have buttermilk, no problem! Add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the cup with milk to the 1 cup line. 

Muffins: You can easily make muffins with this recipe! Grease muffin tin or line with muffin liners. Fill muffin cups 2/3 full with batter and bake at 400 degrees for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Storing: Leftover cornbread can be stored in an airtight container at room temperature for up to one week. (It will dry out the longer it sits out, so I think it's best enjoyed the day of baking.)

Freezing: You can freeze cornbread in an airtight, freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm gently in the microwave. 

 

Nutrition

Calories: 282kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 332mg | Potassium: 121mg | Fiber: 2g | Sugar: 13g | Vitamin A: 412IU | Calcium: 41mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience. 

*I originally shared this recipe in September 2010. Updated August 2019.