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.
Frans Schenk says
Would 2/3 cup buttermilk be 160 grams?
Sam says
It would be 160ml
norma sullivan says
Hi Sam —- just love your recipe for cornbread. Even with the two sugars, it’s also
perfect for a cornbread-sausage dressing. I just made some, so great
tasting, but I had to make the recipe twice for no.of servings I needed. Can I just
double the recipe exactly and use 9×13 pan, or do the amounts need to be tweaked a
bit? (re: eggs and fluids). I’m 84, done a lot of cooking, but this cornbread recipe is the
best (never too old to learn)–cause’ I’m using this recipe for Thanksgiving dressing.
Baking one pan instead of two saves time and energy. Thank you so much– norma
Sugar Spun Run says
Hello, Norma! Thank you so much! I am glad that you enjoyed the buttermilk cornbread. If you want to double the recipe, it will work best in a 9″ x 13″ baking pan. No additional adjustments needed. Enjoy! 🙂
Emily says
Can you bake these in an 8×8 glass casserole dish? I’m excited to try this recipe out. They look delicious!
Sugar Spun Run says
Hello, Emily! Yes, you can. The bake time will vary so I recommend just keeping an eye on it. I hope that you enjoy the cornbread. 🙂
Emily says
Thank you! Cornbread came out delicious, so moist and yummy. Baked for 27 minutes in a glass dish and came out perfect! I was curious what brand of cornmeal do you use? Thanks for another great recipe!
Sugar Spun Run says
Thank you so much, Emily! I am glad that you enjoyed the buttermilk cornbread. When making cornbread, I typically use Indian Brand Cornmeal. 🙂
Sarah says
So very good! Made this with your chili recipe-both absolute winners! Very moist and the flavor is delicious. Many compliments on this! Thanks for sharing the recipe!
Sugar Spun Run says
Thank you so much, Sarah! I am happy that you enjoy the chili and cornbread. 🙂
KAY PICKERING says
You did it again SAM !! The cornbread is WONDERFUL…with your chili, it is over the top. I thought the chili packettes were good—with a little extra effort it makes all the difference home made. My husband is a Phoenix FireFighter (30years) and they beg me to make the chili and cornbread over and over!!! P.S. The cornbread is great with plain’ol’pinto beans and ham tooooo!! Sam, having your videos really helps too. Keep it up. ALL of your recipes are great. THANK YOU. Kay
Sugar Spun Run says
Thank you so much! I am so happy that you and your husband enjoy the buttermilk cornbread. I appreciate your kind words. 🙂
Amber says
Loved this! My whole family loved it. My Dad even commented saying ” okay how did you get this to stay together? It’s also sweet enough it doesn’t need butter. It’s so good!”
Sugar Spun Run says
Thank you so much, Amber! I am so happy that you and your family enjoyed the buttermilk cornbread. Thanks for leaving a comment. 🙂
Lee says
can i make this in a cast iron pan?
Sugar Spun Run says
Hello, Lee! Yes, you can! Since I have not done it myself, I would just keep an eye on the bake time. Let me know how your cornbread turns out! 🙂
Judy says
Can I make this recipe into muffin form instead of in a pan? If so how long would I bake them and at what temperature?
Sugar Spun Run says
Hello, Judy! Yes, you can bake the cornbread in a muffin pan. Since, I haven’t done it, I can’t give you an accurate bake time. I would just keep an eye on it. I hope that you enjoy them! Let me know how they turn out! 🙂
Penny White says
I used organic coconut palm sugar
Sarah says
In your video, you say to use brown sugar, but in the recipe you sat light brown sugar. Does it make a difference, or which is better for this recipe?
Sam says
Hi Sarah! You can use either. I typically just use whatever I have on hand. 🙂