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    You are here: Home / Breads / Buttermilk Cornbread Recipe

    Buttermilk Cornbread Recipe

    August 13, 2018 By Sam 138 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Buttermilk Cornbread

    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.

    Buttermilk Cornbread

    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?

    Buttermilk Cornbread Batter

    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!

    Freshly baked buttermilk cornbread

    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.

    A piece of buttermilk cornbread with butter melting on top

    Enjoy!

    How to Make Buttermilk Cornbread


    For a little bit of added heat, try my jalapeno cornbread recipe!

    Buttermilk cornbread slice on silver plate

    Buttermilk Cornbread Recipe

    A slightly sweet, soft & moist buttermilk cornbread recipe you'll want to make over and over again!
    4.97 from 33 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 9 servings
    Calories: 269kcal
    Author: Sam Merritt

    Ingredients

    • 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
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1serving | Calories: 269kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 166mg | Potassium: 197mg | Fiber: 2g | Sugar: 12g | Vitamin A: 240IU | Calcium: 76mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Desiree

      June 07, 2022 at 11:59 pm

      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…..

      Reply
      • Sam

        June 08, 2022 at 8:50 am

        Hi Desiree! I have never tried it, but I think it could work. Let me know how it goes. 🙂

        Reply
    2. Terri White

      June 01, 2022 at 6:44 pm

      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.

      Reply
      • Sam

        June 03, 2022 at 2:36 pm

        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. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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