This is an easy, quick, buttermilk cornbread recipe that can be mixed up in minutes.
Slightly sweetened (without being too sweet) and moist (thanks to the buttermilk), this cornbread is the perfect side dish for your favorite soup or other dinner recipe.
Allow me to introduce you to one half of my current favorite summertime dinner: Buttermilk cornbread.
I know it’s usually delegated as a side dish (and trust me, this cornbread recipe works great that way, too) but one of my favorite meals this summer has been to set and forget a crock pot full of pulled chicken or pork and allow it to cook away all day. Then, just before dinnertime I’ll whip up a quick and easy batch of buttermilk cornbread.
Drop a warm square of buttermilk cornbread on my plate (or in a bowl, because sometimes things get messy), pour the pulled chicken/pork overtop and break everything up with my fork… voila, an easy, perfect summertime dinner and comfort food at its finest.
Why did I not take a picture of this?
While I love enjoying this cornbread recipe paired with BBQ (or white chicken chili) it’s a great standalone, too. This recipe is slightly sweetened (which shouldn’t shock you because sugar is literally in my name up there), but it’s not too sweet or cakey.
Should Cornbread be Sweet?
Obviously, the answer to this question depends on personal preference, which has likely been influenced by which part of the US you call home. Northerners prefer it sweeter, while southerners leave out the sugar (which I find interesting, because with deviled eggs the preference is for them to be sweeter in the South!).
Having spent my whole life hopping back and forth over the Mason Dixon Line, I don’t consider myself to have either a southern or northern palate, but I’m going to have to side with the North here as I prefer my cornbread to be a little sweeter. If you like a more savory cornbread, you can leave out the granulated sugar and then cut back any additional brown sugar to suit your taste.
Try this cornbread recipe at least once as written, though, because it’s really so good!
Can I Make Cornbread without Buttermilk?
For this recipe, I recommend using buttermilk for the best texture, it helps keep the cornbread soft and moist. If you don’t have buttermilk on hand, you can use my easy buttermilk substitute recipe, which just requires whole milk and either lemon juice or vinegar.
If you use just regular milk for this recipe, it will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.
Enjoy!
How to Make Buttermilk Cornbread
For a little bit of added heat, try my jalapeno cornbread recipe!
Buttermilk Cornbread Recipe
Ingredients
- 1/4 cup unsalted butter melted (56g)
- 1/4 cup canola or vegetable oil (60ml)
- 1/3 cup light brown sugar (70g)
- 2 ½ Tablespoons granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- 2/3 cup buttermilk
- 1 cups all-purpose flour (125g)
- 3/4 cup cornmeal (120g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F (175C) and line an 8x8 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.
- Add sugars and stir until combined.
- Add eggs and buttermilk and stir well
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and 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.
Susan Bannon says
Hi there – can you tell me if this reheats well? I am going to a dinner Saturday night and would like to make this in the morning to take with me. I’ve never made cornbread (gag!) so didn’t want it to dry out. Thanks!
Sam says
Hi Susan! It’s best to reheat it for a few seconds in the microwave. I haven’t tried reheating the whole pan.
Denise Clarkson says
Hi Sam, I have seen recipes for cornbread used a cast iron pan but the oven is set at 425. If I were to try a cast iron, should I up the temp on this recipe?
Sam says
Hi Denise! It can be baked in a cast iron pan, but you won’t need to adjust the temperature. I hope you love it! 🙂
Tejaswini says
Hello Sam!
I happened to have self-rising corn meal. Can I substitute that instead?
Sam says
I’m not sure how it would work here. It may not turn out. 🙁
Denise Clarkson says
Made this just a short time ago, had a nice warm piece with a little butter….delicious!! Your recipes never disappointment Sam. Thanks for sharing this awesome recipe 🙂
Sam says
I am so glad you enjoyed it so much, Denise! 🙂
Deborah A Barnes says
Can I use a cast iron skillet instead
Sam says
Hi Deborah! I haven’t tried it but that should be just fine. 🙂
Yasmin Falik says
I tried your apple cake and was left with 2/3 cup of buttermilk so I thought Id try this recipe. Ive never had cornbread before and this one is sooo good. It came out of the oven an hour ago and the pan is already half empty. Amazing! Thank you so much for sharing!!
Sam says
I am so glad you enjoyed it so much, Yasmin! 🙂
Heather says
This was so fast and easy. It was a very last minute idea with dinner tonight. Took no time at all. Very moist and delicious. I added a bit of jalapeno pepper as well!
Sam says
I am so glad you enjoyed it so much, Heather! 🙂
Clare says
Looks great but could you use gluten free flour instead of wheat flour ?
Sam says
Hi Clare! Unfortunately I haven’t baked it with gluten free flour so I’m not sure how it would turn out. If you try it I would love to know how it goes. 🙂
samantha says
another perfect result! so light and fluffy, just the right amount of sweet. thank you!
Sam says
I am so glad you enjoyed it os much, Samantha! 🙂
Deirdre says
This cornbread is wonderful. I made it about a week ago and everybody loved it. Will be making it again
Sam says
I am so glad you enjoyed it so much, Deirdre! 🙂
Aya says
Can I use cornflour instead of cornmeal?
Sam says
Hi Aya! That won’t work here unfortunately. 🙁
carin says
I’ve made it a couple times now, as written, and we enjoy it! I was curious to know how it would be if used as batter in a waffle iron. I just made a half batch and tried it (netted 2 waffles in my iron). They are a little dense because they cook so quickly there really isn’t time to get any rise. But they didn’t stick and came out crunchy and cooked through in about 4 minutes per waffle.
Sam says
I’m glad you enjoyed it so much, Carin! I actually have a really good waffle recipe if you are looking for some good waffles. 🙂