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Best Buttermilk Cornbread

By Lauren Allen on , Updated

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The BEST 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!
Cornbread is just meant to be enjoyed with Classic Homemade Chili, don’t you think?  It’s like spaghetti and meatballs; they just fit together so perfectly.  However, I also love to enjoy cornbread alongside my favorite Slow Cooker BBQ ribs.
A piece of cornbread on a plate with honey and a piece of butter on top, and a bite taken out by a fork resting on the plate.

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  

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

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:

  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. 

A collage image of four process photos for making the batter for cornbread in a clear glass bowl.

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.

Before and after photos of cornbread batter in a square glass baking pan next to the same pan with the baked cornbread.

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

A square piece of cornbread on a white plate with honey on top of it and a fork in the background.

What to EAT with Cornbread:

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

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!
5 from 13 votes
Print Pin Rate Add to My Meal Plan
Course: side course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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
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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.

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Comments

  3. Andrea Busacca says

    5 stars
    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!

    Reply

  4. Sunny says

    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.

    Reply

  5. Aimee says

    5 stars
    Absolutely wonderful! It went down a treat, with butter and honey on top! Delicious, would highly recommend this recipe… Try it!!

    Reply

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