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.
How to Make Buttermilk Cornbread
For a little bit of added heat, try my jalapeno cornbread recipe!
Buttermilk Cornbread Recipe
- 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
- 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.