This easy Buttermilk Cornbread recipe has been our go-to for years because of its perfect moist and tender texture and flavor. It’s made with just 8 simple ingredients and turns out wonderfully every time!
Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.
Why I love this Buttermilk Cornbread:
- Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
- Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
- Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Ingredients Needed:
How to make Buttermilk Cornbread:
Melt butter in skillet or in the microwave. Remove from heat and stir in sugar and then add eggs and beat until well blended.
Combine buttermilk with baking soda and then stir into mixture.
Stir in cornmeal, flour, and salt until combined, but don’t over-mix the batter. You don’t want any big lumps of flour or cornmeal, but the batter doesn’t need to be completely smooth.
Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
Freezing Instructions:
Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave.
Recipe Variations:
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
- Jalapeño Cornbread
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Recipe
Buttermilk Cornbread
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup butter
- 2 eggs
- 1 cup buttermilk*
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease an 8 inch square pan.
- Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
- Combine buttermilk with baking soda and stir into the bowl.
- Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn't need to be completely smooth.
- Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. I especially love to freeze cornbread muffins, so that I can easily grab one and pop it right in the microwave for a few seconds.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
Nutrition
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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
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Hello!!! I made it with my family and loved it. I def recommend also adding a 1/2 tsp of baking powder, makes it much better!!
The BEST and easiest cornbread recipe ever. I use home ground popcorn as my cornmeal and it is wonderful! I get so many compliments with this recipe!
I would need this gluten free
How about Bob’s one to one Gf flour? In place of regular flour ?
Hi lauren.
Oh my gosh !!that was the best cornbread i have ever had!! I madeit for my wife and one daughter. They loved it and said that is our , “go to “to corn bread from now on. I saved the recipe in notes !!!
Easiest and best cornbread recipe I’ve ever made.
The best! I am not a cornbread fan, but I decided to try this one, knowing the TBFS recipes are wonderful. I made it exactly as written, no changes. It is delicious and I will make it more often now.
Half a cup of sugar seems like a lot of sugar for 2 cups of cornmeal, but I will give your recipe a try.
I got lots of compliments from my husbands family! Doubled the recipe with no problems. Very moist and sweet. Thanks!
I usually don’t like cornbread, however I had a large meal of chili and needed a great recipe. I did tweak it a bit by adding baking powder same measurement as the baking soda, and 1tsp of cinnamon. I did the 3x recipe since I need a large amount. I love the sweetness with the brown sugar, still moist and would definitely make this again. I had to make the 1x batch just for us and could eat just this. I’m now a cornbread lover.
This cornbread recipe has now replaced our go to recipe that we have been making for years. Thanks for the great recipe!