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 chili, 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!
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!
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
- ¼ cup unsalted butter melted (56g)
- ¼ cup canola or vegetable oil (60ml)
- ⅓ cup light brown sugar (70g)
- 2 ½ Tablespoons granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- ⅔ cup buttermilk
- 1 cups all-purpose flour (125g)
- ¾ cup cornmeal (120g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 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.
- 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.
StoringButtermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.
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.
Would semolina work in place of cornmeal?
Emily @ Sugar Spun Run
We wouldn’t recommend that substitution here 🙁
Sweet baby Jesus this was so good! It was rich tasting and just perfect! Thank you for the great recipes!
Hi, Can I add honey?
Hi Cynthia! You could probably substitute some of the sugar for honey, but you may also have to adjust the flour. I can’t say exactly how to do it without having tried it. If you do try it I would love to know how it goes. 🙂
This is a delicious cornbread recipe! We put strawberries over the leftovers as a “strawberry shortcake” and that was delicious too!
Last night I decided last minute that the best way to use our leftover corn on the cob was the cut the kernels off and fold them into your cornbread batter. What a treat that was! Adding the fresh corn did mean it needed a little longer in the oven and gave the center an almost pudding like texture. It was really tasty! Tonight I’ll be making the recipe completely as written to accompany our chicken and summer veggie soup. This recipe has replaced the one printed on the back of the cornmeal bag!
I’m so glad you enjoyed it so much, Valerie! 🙂
I love your recipes! I know they will always be delicious. I have a question, the recommended equipment states 9×9 square pan and the instructions state grease a 8×8 pan. I used the 9 inch based on the volume of batter.
It’s cooling now. I had blueberries to use up, so added a cup. Happy smells.
Thanks again for making a better baker.
Hi Martha! I’m sorry for the confusion! I’ll update that link. The instructions given are for an 8 x 8. You can use a 9 x 9 your bake time will just be a few minutes shorter. 🙂
Can you make this in a Dutch oven camping and just follow the amount of coals are required to get the temp you bake it in the oven…..
Hi Desiree! I have never tried it, but I think it could work. Let me know how it goes. 🙂
Could you use this recipe in a muffins tin? Also, would love to see your take on a cheddar jalapeno cornbread.
Hi Nathanial! This should work just fine in cupcake tins. I’m not sure on a bake time though. Enjoy! 🙂
I made this last night to go with BBQ ribs. It was SO good. My husband kept saying, “This is like cake!” Then he added, “I sure do love this Jiffy cornbread!”. I glared at him. He then said, “it’s a compliment that the recipe replicated it so well” LOL. Now I know how my mom felt when she’d go the extra mile for homemade and we would say we liked the boxed better. Anyway, the texture and flavor of Sam’s cornbread is 10x better than boxed cornbread. I will continue to go the extra mile.
I’m so glad everyone enjoyed it so much, Terri! There’s just something about making it at home that gives it that extra great flavor. 🙂