The Best Buttermilk Cornbread Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
This quick and easy Buttermilk Cornbread Recipe can be mixed up in minutes. My version is slightly sweetened and moist, and it makes the perfect side dish! Recipe includes a how-to video!
Better-Than-Box Mix Cornbread Recipe
Are you still making your cornbread from a box mix? If so, let me introduce you to homemade buttermilk cornbread. Incredibly moist, perfectly soft, and just as quick and easy to make, my cornbread recipe will make you swear off the boxed stuff forever.
My buttermilk cornbread is slightly sweetened (by now, this shouldn’t shock you), but it’s not too sweet or cakey. It pairs well with pulled pork or my faavorite chili recipe, but it’s a great standalone, too. However you serve it, make sure you have some butter nearby–you simply can’t beat a square of warm cornbread topped with butter!
What you’ll love:
- Takes just 10 minutes to prep
- Uses buttermilk for a super soft, tender crumb
- Can be made in a baking pan, muffin tin, or cast iron
- Use a combination of butter AND oil for flavor and moisture (like my vanilla cake!)
What You Need
Here are the key ingredients you’ll need for this homemade cornbread recipe:
- Buttermilk. For the best cornbread, I highly recommend using real buttermilk. If you don’t have any on hand, you can use my buttermilk substitute. I don’t recommend using plain milk (see the FAQ below for details!).
- Sugar. I use a blend of brown sugar and granulated sugar for a slightly sweet–but not too sweet–cornbread recipe.
- Cornmeal. Traditionally, southern style cornbread uses white cornmeal and northern style uses yellow. Since my cornbread recipe leans more towards northern style (with the addition of sugar), I stick with yellow cornmeal. You can really use either type though!
SAM’S TIP: Slather your buttermilk cornbread in honey butter for a sweeter, more indulgent bite!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!b
How to Make Buttermilk Cornbread
- Combine the melted butter and and oil until incorporated.
- Stir in the sugars, then add in the eggs and buttermilk and stir well.
- Combine the dry ingredients in a separate bowl, then gently stir them into the wet ingredients.
- Pour the batter into a parchment-lined pan and bake for 25 minutes.
SAM’S TIP: Be gentle with your batter! Like any quick bread (or pancakes, muffins, or vanilla cake, etc.), this batter is susceptible to over-mixing and can turn out dense, dry or crumbly if it’s overworked.
Frequently Asked Questions
I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.
Obviously, the answer to this question depends on your personal preference, and if you live in the US, the geographical region you live in also has some influence. Northerners prefer their cornbread to be sweeter, while southerners leave out the sugar (which I find interesting, because sweet tea and deviled eggs are sweeter in the South!).
I prefer mine on the sweeter side, but if you like a more savory cornbread, you can leave out the granulated sugar and reduce the brown sugar to suit your taste. Try this cornbread recipe at least once as written, though, because it’s really so good (especially paired with my chicken tortilla soup — yum!)!
If you overmixed your batter or over-measured your flour, your buttermilk cornbread could turn out dense. Be gentle with your batter and make sure you know how to properly measure flour.
For a little bit of added heat, try my jalapeno cornbread recipe!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Buttermilk Cornbread Recipe
Equipment
Ingredients
- ¼ cup (56 g) unsalted butter, melted
- ¼ cup (60 ml) neutral cooking oil, use avocado, canola, or vegetable oil
- ⅓ cup (70 g) light brown sugar
- 2 ½ Tablespoons granulated sugar
- 2 large eggs, lightly beaten, room temperature preferred
- ⅔ cup buttermilk
- 1 cups (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and line an 8×8 metal pan with parchment paper or lightly grease and flour. Set aside.
- Combine the melted butter and canola oil in a large bowl and stir well.¼ cup (56 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil
- Add sugars and stir until combined.⅓ cup (70 g) light brown sugar, 2 ½ Tablespoons granulated sugar
- Add eggs and buttermilk and stir well2 large eggs, ⅔ cup buttermilk
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.1 cups (125 g) all-purpose flour , ¾ cup (120 g) cornmeal , 2 teaspoons baking powder, ½ teaspoon salt
- Add dry ingredients to wet and stir until just combined.
- Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
Storing
Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This Northerner somehow has an addiction to Corn Bread as if I were born and raised in the deep South. There was a time that I would try every recipe I would see, and then I realized I’ll never make them all in a regular rotation. I decided to whittle down 23 recipes to my top 3. I’ve got a Sour Cream rendition, and also one that uses heavy cream and honey. This “buttermilk” version with 2 sugars, both butter and oil wowed me like all get out. There is no need for me to search further. My only change, is that I like 6 larger pieces from this recipe :). When I reheat room temp slices of cornbread in a 350° oven, I always go a little longer than the norm. I give a full 15 minutes and then sometimes even turn off the oven for a little “dwell” time. I find that the the edges, develop a crispy texture that screams for salted butter. I’ve been buying the Cultured Salted Butter from T.J.’s. I think it’s from France. All I know is that it is divine with your creation. Thank you Sam. HUGE thank you.
Way too sweet for cornbread and didn’t rise like other recipes I’ve tried! More like a flat cake. Not for me