Buttermilk Cornbread Recipe

Buttermilk Cornbread is a classic homemade bread with a golden crust, tender center, and mildly tangy flavor. Made with yellow cornmeal, all-purpose flour, butter, and buttermilk, it has a soft crumb with a balanced amount of sweetness.

This easy cornbread recipe uses simple baking ingredients and takes about 25 minutes in the oven. The batter comes together quickly without a mixer, making it a convenient side dish for chili, soups, barbecue, and other comforting meals.

What Makes This Buttermilk Cornbread a Great Side Dish

• Quick baking time: The cornbread bakes in about 20–25 minutes, making it suitable for meals that need a simple homemade side.
• Easy preparation: You only need basic mixing bowls and a whisk to prepare the batter.
• Tender texture: Buttermilk and melted butter help create a soft interior with a lightly crisp top.
• Balanced sweetness: The modest amount of sugar complements the cornmeal without making the bread taste like dessert.
• Versatile serving options: Serve it with savory dishes or enjoy a warm square with butter and honey.
• Easy to portion: Baking in a square pan makes it simple to cut the bread into nine servings.

Ingredients You’ll Need

1. Yellow cornmeal: Cornmeal gives the bread its characteristic corn flavor and slightly grainy texture. Fine or medium-ground yellow cornmeal works well for this recipe.
2. All-purpose flour: Flour provides structure and balances the texture of the cornmeal, helping the bread hold together when sliced.
3. Buttermilk: Buttermilk adds a mild tang and moisture to the batter. Its acidity also works with the baking soda to help the cornbread rise.
4. Unsalted butter: Melted butter adds richness and helps keep the crumb tender. Let it cool slightly before mixing it with the eggs and buttermilk.
5. Eggs: Eggs bind the ingredients and help the bread maintain its shape after baking.

Chef’s Tip: Let the melted butter cool slightly before adding it to the buttermilk and eggs. Very hot butter can partially cook the eggs and make the wet mixture uneven.

Buttermilk Cornbread Recipe

Buttermilk Cornbread is a classic homemade bread with a golden crust, tender center, and slightly tangy flavor. Made with cornmeal, flour, butter, and buttermilk, it has a soft crumb with just the right amount of sweetness.

This easy cornbread recipe comes together in one bowl with simple baking ingredients and takes less than 30 minutes in the oven. Serve it alongside chili, soups, barbecue, or your favorite comfort food for a satisfying addition to the meal.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course bread, Side Dish

Cuisine American, Southern

Servings 9 servings

Calories 225 kcal

Equipment

• 8-inch square baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk at room temperature
• 2 large eggs
• 1/3 cup unsalted butter melted and slightly cooled

Instructions

 

• Prepare the Baking Pan: Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or nonstick cooking spray. You can also line it with parchment paper for easier removal.
  
• Combine the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure the baking powder and baking soda are evenly distributed.
  
• Mix the Wet Ingredients: In a separate bowl, whisk the buttermilk and eggs until smooth. Slowly add the melted butter while whisking to combine.
  
• Make the Batter: Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined. A few small lumps are fine, so avoid overmixing.
  
• Transfer to the Pan: Pour the batter into the prepared baking pan. Spread it evenly with a spatula, making sure the corners are filled.
  
• Bake the Cornbread: Place the pan in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  
• Cool Slightly: Remove the pan from the oven and let the cornbread rest for 10 minutes. This allows the crumb to settle and makes it easier to cut into neat squares.
  
• Slice and Serve: Cut the cornbread into nine squares and serve warm with butter, honey, or your favorite savory dish.
  

Notes

• Use room-temperature ingredients: Buttermilk and eggs at room temperature mix more evenly into the batter.
• Avoid overmixing: Stir only until the dry ingredients are moistened. Overmixing can make the cornbread dense.
• Adjust the sweetness: Reduce the sugar to 2 tablespoons for a more savory Southern-style cornbread.
• Check the texture: The batter should be thick but spreadable. Avoid adding extra flour unless the measurements were inaccurate.
• Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition Information

Easy Ways to Customize Buttermilk Cornbread

• Cheddar Cornbread: Fold in 1/2 cup shredded cheddar cheese for a savory, cheesy variation.
• Honey Cornbread: Replace part of the granulated sugar with honey for a different sweetness and aroma.
• Corn and Herb Cornbread: Add 1/2 cup corn kernels and a little chopped fresh parsley or chives.
• Southern-Style Savory Cornbread: Reduce the sugar to 2 tablespoons, following the recipe note, for a less sweet result.
• Buttermilk Cornbread with Green Onions: Add sliced green onions to the batter for extra savory flavor.

What to Serve with Buttermilk Cornbread

1. Homemade Chili: Serve a warm square alongside beef chili or vegetarian bean chili. The bread is useful for soaking up the thick sauce.
2. Chicken Soup: Pair it with a bowl of chicken noodle soup or creamy chicken soup for a comforting meal.
3. Barbecue Ribs: Cornbread works well alongside barbecue ribs, pulled pork, or grilled chicken.
4. Collard Greens: Serve it with slow-cooked greens and beans for a traditional Southern-inspired plate.
5. Baked Beans: Pair the bread with baked beans for a simple combination of sweet, savory, and hearty flavors.

Frequently Asked Questions

1. What does buttermilk do in cornbread?
   Buttermilk adds moisture and a mild tang that balances the cornmeal and sugar. Its acidity also reacts with baking soda, helping the batter rise during baking.
2. Can I make buttermilk cornbread without buttermilk?
   Yes. You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to reach 1 cup. Let it stand for about 5–10 minutes before using. The flavor and texture may vary slightly.
3. Is Southern cornbread supposed to be sweet?
   It depends on the regional recipe and personal preference. Some Southern-style versions contain little or no sugar, while others include a small amount. This recipe uses 1/4 cup granulated sugar, which gives it mild sweetness.
4. Can I use white cornmeal instead of yellow cornmeal?
   Yes. White cornmeal can be used in the same quantity. The main difference is the color and sometimes the flavor, depending on the grind and brand.
5. Why does my cornbread have a crumbly texture?
   Cornmeal naturally creates a more crumbly texture than wheat flour. However, too much cornmeal, inaccurate measurements, or cutting the bread while it is very hot can make it fall apart more easily.
6. Can I bake this cornbread in a cast-iron skillet?
   Yes. A cast-iron skillet can be used, although the baking time may vary depending on its size and how well it retains heat. Grease the skillet thoroughly and check the center for doneness.
7. How do I know when buttermilk cornbread is done?
   The top should be golden brown, and a toothpick inserted into the center should come out clean. The edges will also begin to pull slightly away from the sides of the pan.