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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.