The BEST Buttermilk Cornbread has a tender crumb, is slightly sweet, and extremely easy to make with just 8 simple ingredients.  It turns out moist and perfect every time!

A piece of cornbread on a plate with a piece of butter on top, syrup on top and a bite taken out by a fork resting on the plate.

Why I love this cornbread recipe:

  • Easy to make and only 8 simple ingredients!
  • Moist and tender, not dry and crumbly.
  • Versatile: It makes great muffins or skillet cornbread too!

Ingredients Needed:

  • Sugar – I use half white and half brown to enhance the flavor, and add moisture from brown sugar.
  • Butter – salted or unsalted is fine. If using salted, reduce the salt added in the recipe.
  • Eggs – room temperature.
  • Buttermilk – essential for extra moist cornbread, and I have an easy buttermilk substitute if you don’t have it on hand!
  • Baking soda.
  • Cornmeal- white or yellow will work.
  • All-purpose flour.
  • Salt.
A collage image of four process photos for making the batter for cornbread in a clear glass bowl.

How to make Buttermilk Cornbread:

  1. Melt butter in large skillet or in the microwave. 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.
    • TIP: Don’t over-mix the 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.
  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. 
Before and after photos of cornbread batter in a square glass baking pan next to the same pan with the baked cornbread.

Freezing Instructions:

Freeze baked and cooled 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. 

A white plate piled with two layers of cut cornbread slices.

Recipe Variations:

  • Muffins: fill the muffin cups 2/3 full.  Bake at 400F 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.

Serve with:

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Recipe

A white plate piled with two layers of cut cornbread slices.
Prep 10 mins
Cook 30 mins
Total 40 mins
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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, 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. 
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 Instructions: 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. 
Variations:
  • Muffins: fill the muffin cups 2/3 full.  Bake at 400F 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

Calories: 282kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 66mgSodium: 332mgPotassium: 121mgFiber: 2gSugar: 13gVitamin A: 412IUCalcium: 41mgIron: 1mg

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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 and July 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    The best! I am not a cornbread fan, but I decided to try this one, knowing the TBFS recipes are wonderful. I made it exactly as written, no changes. It is delicious and I will make it more often now.

  2. 5 stars
    I got lots of compliments from my husbands family! Doubled the recipe with no problems. Very moist and sweet. Thanks!

  3. 5 stars
    I usually don’t like cornbread, however I had a large meal of chili and needed a great recipe. I did tweak it a bit by adding baking powder same measurement as the baking soda, and 1tsp of cinnamon. I did the 3x recipe since I need a large amount. I love the sweetness with the brown sugar, still moist and would definitely make this again. I had to make the 1x batch just for us and could eat just this. I’m now a cornbread lover.

  4. 4 stars
    This cornbread recipe has now replaced our go to recipe that we have been making for years. Thanks for the great recipe!

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