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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.
Why I love this Buttermilk Cornbread:
- Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
- Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
- Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Ingredients Needed:
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.
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.
Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 22 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
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
Buttermilk Cornbread
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.
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
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.
This is definitely the best cornbread of have ever eaten!
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!
When making this recipe into muffins, does it yield 12 or 24 muffins?
It would make approx. 10-12 muffins.
Can I double this recipe and cook in a larger pan?
Yes you can! Enjoy!
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! 🙂
The BEST cornbread ever! Thanks for sharing!
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!?
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?
That sounds great! I hope you enjoy it!
Can I use a 9×9 pan instead ?
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.
Thanks Jodi! I’m so glad you think it’s a winner!