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.

Moist buttermilk cornbread on a plate topped with butter and a drizzle of honey.

Why I love this Buttermilk Cornbread:

Ingredients Needed:

All of the ingredients needed to make easy Buttermilk Cornbread.

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.

Two images showing granulated sugar and brown sugar in a bowl with melted butter, then after it's mixed together.

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.

Cornmeal and flour before and after it's incorporated into a southern cornbread recipe.

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. 

An easy cornbread recipe before and after it's baked and cut into squares.

Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.

Three squares of buttermilk cornbread with one stacked on top, all topped with butter and honey.

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

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Recipe

Moist buttermilk cornbread on a plate topped with butter and a drizzle of honey.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
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Ingredients
 
 

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

*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 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

Calories: 284kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 316mgPotassium: 133mgFiber: 2gSugar: 13gVitamin A: 412IUCalcium: 48mgIron: 1mg

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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.

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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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Comments

  1. 5 stars
    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.

    1. 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 🙂

  2. 5 stars
    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.

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