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
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?
- 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:
Grandmother's Buttermilk Cornbread
- 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
- 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.
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.