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



  • 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.


*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. 
  • 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.


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.

5 from 131 votes (108 ratings without comment)

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Recipe Rating


  1. 5 stars
    This cornbread is delicious and super easy to make. My husband LOVED it! I will definitely be making it again!

  2. 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 🙂

  3. 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.

  4. 5 stars
    Hello!!! I made it with my family and loved it. I def recommend also adding a 1/2 tsp of baking powder, makes it much better!!

  5. 5 stars
    The BEST and easiest cornbread recipe ever. I use home ground popcorn as my cornmeal and it is wonderful! I get so many compliments with this recipe!

  6. Hi lauren.
    Oh my gosh !!that was the best cornbread i have ever had!! I madeit for my wife and one daughter. They loved it and said that is our , “go to “to corn bread from now on. I saved the recipe in notes !!!

  7. 5 stars
    The best! I am not a cornbread fan, but I decided to try this one, knowing the TBFS recipes are wonderful. I made it exactly as written, no changes. It is delicious and I will make it more often now.

  8. 5 stars
    I got lots of compliments from my husbands family! Doubled the recipe with no problems. Very moist and sweet. Thanks!

  9. 5 stars
    I usually don’t like cornbread, however I had a large meal of chili and needed a great recipe. I did tweak it a bit by adding baking powder same measurement as the baking soda, and 1tsp of cinnamon. I did the 3x recipe since I need a large amount. I love the sweetness with the brown sugar, still moist and would definitely make this again. I had to make the 1x batch just for us and could eat just this. I’m now a cornbread lover.

  10. 4 stars
    This cornbread recipe has now replaced our go to recipe that we have been making for years. Thanks for the great recipe!

    1. I don’t recommend that. Self rising cornmeal has too much baking soda in it. It might turn out ok, try omitting the baking powder in the recipe.

  11. 5 stars
    Absolutely wonderful! It went down a treat, with butter and honey on top! Delicious, would highly recommend this recipe… Try it!!

  12. 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.

    1. When you change the recipe and call it blah etc., you are calling your own cooking disappointing. It’s not nice to redo something and when it doesn’t turn out to your liking you then give a bad review.
      That’s your own creation you don’t like.

    2. Yep! Totally agree! I am so glad he didn’t bring down the ratings because this was super delicious! Love all of the recipes I’ve made here so far! She is turning me into the cook I never knew I could be!

  13. 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!

  14. 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.

  15. 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!

  16. 5 stars
    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! 🙂

  17. 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!?

  18. 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?

  19. 5 stars
    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.

  20. I first made this cornbread years ago and is definitely my all time best go to cornbread recipe. I took it to my office and they can not get enough of it.
    It’s requested regularly for family dinners. I took it to another level by adding diced jalapeno peppers.

  21. Marking this tonight for the 2nd time. The 1st time is was so awesome and was a real hit with my hubby. Tonight I don’t have enough butter so am going to have to use margarine and sure hope it still tastes the as great as the first time.

  22. This is my go-to cornbread since finding it here! It is SO good! I double the recipe and use a 9×13 pan. I have even made it with 1 cup of honey in place of the sugar and einkorn flour in place of the regular flour which is a lot gentler especially for those who can’t do gluten.

  23. I’m looking forward to tasting this! I have a question.. I am making this for a large group and I am wondering if I could mix it up ahead of time and store the batter in the fridge overnight so I can bake it the morning of the party?

    1. Hi Bethany, I would not recommend making the batter ahead of time–You could try it, but I don’t think it will turn out as great…

  24. can you sub the cornmeal in the cornbread recipe for a box of cornbread mix like jiffy or aunt jemima?

    1. Hi Stephanie! We’ve never used one of those mixes as a substitute but I imagine it will work just fine! Let us know how it turns out!

  25. I am making this this Friday!
    Can you subsitute the cornmeal for like jiffy or just aunt jemima cornbread mix?