Easy Buttermilk Cornbread

This easy buttermilk cornbread is a classic, delicious side dish with a perfectly moist and tender crumb. Made with simple ingredients, it comes together quickly and pairs wonderfully with soups, stews, and barbecue. Whether you enjoy it with a drizzle of honey or a pat of butter, this homemade cornbread will become a staple in your kitchen.

Why You’ll Love This Recipe

  • Quick and Easy – Comes together in just minutes with simple pantry staples.
  • Moist and Flavorful – Buttermilk keeps the cornbread soft while adding a slight tangy richness.
  • Perfect Side Dish – Ideal for serving alongside chili, soups, or roasted meats.
  • Customizable – Easily adapt with add-ins like cheese, jalapeños, or honey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cornmeal
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar (optional, for a slightly sweet cornbread)
  • Buttermilk
  • Eggs
  • Butter (melted)

Directions

  1. Preheat Oven – Set your oven to 400°F (200°C) and grease a baking pan or cast-iron skillet.
  2. Mix Dry Ingredients – In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
  3. Combine Wet Ingredients – In another bowl, whisk the buttermilk, eggs, and melted butter until well blended.
  4. Mix Batter – Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
  5. Bake – Pour the batter into the prepared pan and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve – Let it cool slightly before slicing and serving.

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes

Variations

  • Sweet Cornbread – Add a few tablespoons of honey or extra sugar for a sweeter taste.
  • Cheesy Cornbread – Mix in shredded cheddar or Parmesan cheese for added flavor.
  • Spicy Cornbread – Stir in chopped jalapeños for a spicy kick.
  • Corn Kernels – Fold in fresh or canned corn for extra texture.
  • Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

  • Storage – Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing – Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
  • Reheating – Warm in the oven at 300°F (150°C) for about 10 minutes or microwave individual slices for 15-20 seconds.

FAQs

How do I make my cornbread more moist?

Using buttermilk and melted butter helps keep the cornbread moist. Avoid overbaking to prevent dryness.

Can I use milk instead of buttermilk?

Yes, buttermilk adds tanginess and tenderness. If substituting, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

What type of cornmeal should I use?

Use medium or fine-ground cornmeal for a balanced texture. Coarse-ground cornmeal will result in a more rustic, crumbly cornbread.

Can I make this recipe without sugar?

Yes, sugar is optional. Traditional Southern cornbread is often made without it.

Can I bake cornbread in a cast-iron skillet?

Absolutely! A preheated, greased cast-iron skillet gives cornbread a crispy, golden crust.

Why did my cornbread turn out crumbly?

Overmixing, too much cornmeal, or insufficient fat (butter or oil) can lead to crumbly cornbread.

How do I make cornbread fluffier?

Use fresh baking powder and baking soda, and avoid overmixing the batter.

Can I add mix-ins like cheese or jalapeños?

Yes! Stir in shredded cheese, chopped jalapeños, or even cooked bacon for extra flavor.

How do I prevent cornbread from sticking to the pan?

Grease the pan well with butter or oil before adding the batter, and use parchment paper if needed.

Can I make this cornbread ahead of time?

Yes, bake it a day ahead and store it at room temperature or in the fridge. Reheat before serving.

Conclusion

This easy buttermilk cornbread is a simple yet delicious side dish perfect for any meal. Whether you enjoy it sweet, savory, or with a twist, it’s a versatile recipe that’s sure to please. Try it with your favorite toppings or alongside a hearty bowl of chili for a comforting treat.

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Easy Buttermilk Cornbread

Easy Buttermilk Cornbread

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30–35 minutes
  • Yield: 9 servings 1x
  • Category: Bread, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Buttermilk Cornbread is moist, fluffy, and full of rich, buttery flavor. It has a slight tang from the buttermilk, a crisp golden crust, and a soft, tender crumb. Perfect as a side dish for chili, barbecue, or a cozy family meal!


Ingredients

Units Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract (if using) until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  5. Pour the batter into the prepared pan or skillet and spread evenly.
  6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite toppings!

Notes

  • If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using.
  • For a more savory version, reduce the sugar to 2 tablespoons and add ½ cup shredded cheese or diced jalapeños.
  • Cornbread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

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