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
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
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Paula
One of the best cornbread recipes I’ve made to date (and I’ve made a bunch over the years). Super-easy, moist, with a nice touch of sweetness. Came out perfectly at the stated 25-minute mark. I ate a couple slices tonight with a late dinner of a spicy bean dish, and it was a good pairing. … but I will also be pairing up the cornbread with scrambled eggs or assorted soups in the days ahead. Thanks for the great recipe! 🙂
Heidi
This is our go-to recipe! These are so tasty. Going to make them again tonight.
Emily @ Sugar Spun Run
We are so happy you like it, Heidi! Thanks for the review 🥰
Karen
Easy recipe. I had the distinct flavor of baking powder though once these were baked. Not sure if I should use less next time? I do use a good quality organic baking powder.
Sam
Hi Karen! I’m so sorry this happened! That is not an expected outcome. 🙁 The 2 teaspoons of baking powder won’t make your cornbread taste like baking powder. Is yours old? It may need replacing. I have also found that some brands of baking powder just leave a taste no matter how fresh they are. 🙁
Ana
Hi Sam,
Can i increase the ingredients in the recipe for a 9×13 pan? If so, how much of each would i have to add?
Thank you. I really enjoy your recipes
Sam
Hi Ana! It will work in a 13 x 9. You’d need to likely increase the recipe by 50%. I’m not sure on the bake time though. 🙂
JASON C RUPP
Thank you for this recipe. This is the first time I made your recipe and it is the cornbread I have been searching for. I am making your Chili recipe for Halloween tonight and wanted to give the cornbread a test so I made some last night and could not stop eating it. I followed the recipe to a T and it turned out delicious. This one is a keeper for me. Thank you!!
Sam
I’m so glad you enjoyed it so much, Jason! I hope the chili is just as much of a hit! 🙂
Donalane Cameron
Can I add fresh whole corn and if so how much?
Sam
Hi Donalene! I have not personally done it, but others have done so with success. I’m not sure exactly how much to stir in. I would probably just eyeball it. You will want to be careful to not over-mix it. Let me know how it goes if you try it! 🙂
Donalane Cameron
I tried it and it was a smashing success. I added 1cup of frozen corn kernels de thawed. I’ll def make this again
Enes
Deliscious
Bruce
I’m giving this 5 stars, even though it isn’t my favorite, because it’s a winner for moistness and ease. However, I prefer a denser cornbread, with more cornmeal and less flour. Crumbled in your chili (which is how I’m eating it now) or pinto beans, it’s perfect, so it earned the 5 stars.
If you want to make corn muffins, grease and flour the muffin tin, or use papers, and fill 3/4 full, to make 10 muffins. Bake at 325° F for 25 minutes. Remove from pan immediately.
Beth
I can’t have corn based foods due to an allergy so I substituted Cream of Wheat cereal (uncooked) for the cornmeal. Other than this substitution, I followed the recipe exactly as given to make muffins. They turned out wonderfully!
Emily @ Sugar Spun Run
Great idea! Thanks for letting us know how that substitution worked for you Beth 😊
Sherrill
I have tried many cornbread recipes..ths one is the best. Thank-you.
Emily @ Sugar Spun Run
We’re so happy you think so, Sherrill! Enjoy ☺️
Gail Rausch
I saw someone else made muffins and baked at 325. Is that what you would recommend?
Sam
Hi Gail! I think it’s probably best if you don’t change the temperature.
Lisa
This is my go-to cornbread recipe. So delicious and turns out perfect even when I only have milk and have to create my own buttermilk (lemon/vinegar).
My question is –
Is it possible to substitute the buttermilk for kefir milk? I made vanilla cupcakes the other day and the recipe said I can either use buttermilk or kefir. Since I have a bottle of kefir leftover I was wondering if I could use the same substitution for other recipes that called for buttermilk. I wanted to use it for your cornbread, but if it alters the taste/texture then I will avoid it.
Looking forward to your advice. Thanks in advance!
Sam
Hi Lisa! I honestly haven’t tried it or done much research on. it so I can’t say for sure how it would work. I would love to know how it goes if you do try it. 🙂
Kiyoko Soto
We love this recipe. My friends ask my mom to make it all the time.
Bob
I am a 74 year-old man who just started baking. I’ve tried a half-dozen cornbread recipes. I have to admit, this is the best recipe that I’ve had. I also appreciate that you gave a tip on making a buttermilk substitute. It surprised me. To get to a store, I have to drive close to 10 miles. So, thank you for having these wonderful bread recipes available.
Be well,
Bob
Bruce
Welcome to the world of baking, Bob. Look through Sam’s website and trust all of her baking recipes (and all the others, too, while you’re at it). Watch her videos, because they are carefully prepared to teach beginners. You’ll learn a lot, and have some great baked goods, too.
Andrzej migas
not a bad recipe but it’s so sweet you can call this corn cake instead of corn bread
Gayle Campbell
This is by far the best and most moist cornbread I have made. It was so good, I immediately made another pan!