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:
- Sugar – I use half white and half brown to enhance the dark molasses flavor)
- Butter – room temperature
- Eggs – room temperature
- Buttermilk – This is a star ingredients for this recipe. IT’s what will help keep the cornbread moist rather than dry and crumbly.
- Baking soda
- Cornmeal – This is the other star of the dish. Cornbread wouldn’t be cornbread without cornmeal.
- All-purpose flour
- Salt
Can you substitute 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
Why Choose This Recipe?
- Buttermilk!
- Moist, not dry and crumbly
- It makes great muffins, too!
Easy Moist Cornbread in 5 steps:
- Melt butter in large skillet. 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.
- 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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Grandmother's Buttermilk Cornbread
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
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
Nutrition
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.
Jodi says
I tried this cornbread recipe and it is DEFINITELY my new favorite recipe. It’s sweet yet not too sweet. My family loved it. No more packaged jiffy mix for us.
Lauren Allen says
Thanks Jodi! I’m so glad you think it’s a winner!
Logan says
I’m going to try this in my crockpot…on low. I’m assuming I wouldn’t want to add the bacon until the end. Any other words of wisdom?
Lauren Allen says
That sounds great! I hope you enjoy it!
Haley says
Can I use a 9×9 pan instead ?
Donna says
The BEST cornbread EVER! I have made cornbread from scratch for at least 30 years! Always looking for a moist cornbread with perfect texture. This is it! Thank you so much for sharing your recipe!?
Donna Dickerson says
The BEST cornbread ever! Thanks for sharing!
Aurora says
Seriously the best! Doesn’t even compete with other recipes I have tried. My family and I absolutely love it. It tastes just like the cornbread at our favorite barbecue place (which is divine) and it is so easy to make! What a winner. Thank you for sharing it! 🙂
Danielle says
Can I double this recipe and cook in a larger pan?
Lauren Allen says
Yes you can! Enjoy!
Lakin says
When making this recipe into muffins, does it yield 12 or 24 muffins?
Lauren Allen says
It would make approx. 10-12 muffins.
Janice says
I have made this recipe twice now and it was great both times. The first time for corn bread stuffing and the next for eating with maple syrup and butter, yum so good. This is definitely a keeper. Thank you Lauren!
Grace says
This is definitely the best cornbread of have ever eaten!
Mary says
Wonderful cornbread! My husband loved it! He said the taste was great and he liked it didn’t break apart when picked up.
I baked it in a cast iron loaf pan…it took about 35/40 minuits. The out side was nice and crisp the inside was moist with just a little crumb.
This will be my go to cornbread from now on.