Buttermilk Cornbread

Buttermilk cornbread is a timeless Southern staple, known for its moist, tender crumb and slightly tangy flavor. It’s the perfect companion to hearty dishes like chili or fried chicken, and just as satisfying served warm with a pat of butter and a drizzle of honey. With simple ingredients and easy preparation, this golden bread is a must-have recipe in any home cook’s collection.

Why You’ll Love This Recipe

• Moist and fluffy with a rich, buttery flavor
• Tangy buttermilk gives it a slight zing
• Quick and easy to make with pantry staples
• Versatile—great as a side, snack, or base for stuffing
• Delicious warm, at room temp, or reheated

ingredients

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

• Butter
• White sugar
• Eggs
• Buttermilk
• Baking soda
• Cornmeal
• All-purpose flour
• Salt

directions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or cast iron skillet.
2. Melt the butter in a skillet or saucepan over medium heat. Remove from heat and stir in the sugar.
3. Whisk in the eggs until well combined.
4. Mix the buttermilk and baking soda in a small bowl, then stir into the wet mixture.
5. Add dry ingredients (cornmeal, flour, and salt) and stir just until blended. Avoid overmixing.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool slightly before slicing and serving warm or at room temperature.

Servings and timing

• Servings: 9
• Prep time: 10 minutes
• Cook time: 30–40 minutes
• Total time: 40–50 minutes

Variations

• Savory version: Add chopped jalapeños, shredded cheddar, or crumbled bacon
• Sweet twist: Mix in a handful of corn kernels and a touch of honey
• Skillet-style: Bake in a hot, greased cast iron skillet for a crispier crust
• Vegan alternative: Use plant-based butter, non-dairy milk with vinegar or lemon juice, and flax eggs

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
To reheat, warm slices in the oven at 350°F (175°C) for 10 minutes or microwave for 20–30 seconds until warm.

FAQs

What does buttermilk do in cornbread?

Buttermilk adds a slight tang and helps the cornbread rise, resulting in a tender and moist texture.

Can I make this without buttermilk?

Yes—substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per cup.

What type of cornmeal should I use?

Use medium-grind cornmeal for the best texture—fine grind makes it more cake-like, coarse adds more crunch.

Can I use a cast iron skillet?

Absolutely. Preheat the skillet in the oven with a bit of oil for a crisp, golden crust.

Is this cornbread sweet?

It has a mild sweetness. You can reduce or increase the sugar to taste.

Can I add corn kernels?

Yes—fold in about ½ cup of fresh, canned, or frozen (thawed) corn for texture and sweetness.

How do I prevent dry cornbread?

Don’t overbake and be sure to measure your ingredients accurately. Buttermilk also helps keep it moist.

Can I freeze buttermilk cornbread?

Yes—wrap tightly and freeze for up to 3 months. Thaw and reheat as needed.

What should I serve this with?

It pairs perfectly with chili, soups, BBQ, or fried chicken. Also great with butter and jam for breakfast.

Can I double the recipe?

Yes—use a 9×13-inch pan and adjust baking time as needed (typically 5–10 minutes longer).

Conclusion

Buttermilk cornbread is warm, hearty, and packed with nostalgic comfort. Whether you’re pairing it with a steaming bowl of chili or simply slathering it in butter, this recipe delivers a fluffy, flavorful result every time. Keep it classic or add your favorite mix-ins to make it your own—you really can’t go wrong.

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