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
- Preheat Oven – Set your oven to 400°F (200°C) and grease a baking pan or cast-iron skillet.
- Mix Dry Ingredients – In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients – In another bowl, whisk the buttermilk, eggs, and melted butter until well blended.
- Mix Batter – Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- 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.
- 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.
PrintEasy Buttermilk Cornbread
- 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
- 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
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Pour the batter into the prepared pan or skillet and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- 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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