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!
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.
How to make Buttermilk Cornbread:
- Melt butter in large skillet or in the microwave. Remove from heat and stir in sugar.
- Add eggs and beat until well blended.
- Combine buttermilk with baking soda and stir into mixture in pan.
- 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.
- 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.
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.
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
Buttermilk Cornbread
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!
Video
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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*I originally shared this recipe in September 2010. Updated August 2019 and July 2021.
Can you use self rising cornmeal in this recipe?
I don’t recommend that. Self rising cornmeal has too much baking soda in it. It might turn out ok, try omitting the baking powder in the recipe.
My only cornbread recipe, my family insists on it!
Delisius!
This will be my go-to cornbread!
Delicious. Will definitely be making again.
Absolutely wonderful! It went down a treat, with butter and honey on top! Delicious, would highly recommend this recipe… Try it!!
Disappointing because it was so bland. Followed the recipe with the exception of halving the sugar (not a fan of sweet cornbread) and doubling the salt (I use unsalted butter only) and it was just blah. The texture was good, but if I use this recipe again I’ll up the salt even more and add chiles and/or cheddar cheese. I baked it in a cupcake tin; this recipe makes an even dozen. Baked at 375 for 20 minutes. There are only two of us here so plan to freeze the rest for future use.
When you change the recipe and call it blah etc., you are calling your own cooking disappointing. It’s not nice to redo something and when it doesn’t turn out to your liking you then give a bad review.
That’s your own creation you don’t like.
Oh my gosh! I have tried so many cornbread recipes and this is BY FAR the best. So sweet and more like cake. I loved it!
AMAZING and approved by all the boys/men in my house!!! Bakes perfectly!
I only ever make this recipe now. It is incredibly good. Thank you for such a great recipe.