Why You’ll Love This Recipe

Buttermilk Cornbread is a classic Southern staple known for its rich, buttery flavor and moist, tender crumb. Perfectly balanced between sweet and savory, it pairs beautifully with chili, barbecue, or a simple pat of butter. Made with simple pantry staples and tangy buttermilk, this cornbread is quick to prepare and always satisfying.

ingredients

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

yellow cornmealall-purpose flourbuttermilkeggsunsalted buttersugarbaking powdersaltbaking soda

directions

Preheat your oven to 400°F (200°C) and grease a cast iron skillet or baking dish.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs and mix in the buttermilk and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Pour the batter into the prepared skillet or dish and smooth the top.

Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let the cornbread cool slightly before slicing and serving.

Servings and timing

This recipe yields approximately 9 slices.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 10 minutesTotal time: 40-45 minutes

Variations

Add shredded cheddar cheese and chopped jalapeños for a spicy twist.

Use honey instead of sugar for a deeper sweetness.

Fold in cooked corn kernels for added texture and flavor.

Swap butter for bacon grease for a smoky depth.

storage/reheating

Store Buttermilk Cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Wrap tightly and freeze for up to 2 months.To reheat, warm slices in the oven at 300°F (150°C) for 10 minutes or microwave for 15-20 seconds.

FAQs

Can I use regular milk instead of buttermilk?

You can, but the texture and tanginess won’t be the same—adding a tablespoon of vinegar or lemon juice to the milk can mimic the acidity of buttermilk.

Is this cornbread sweet?

This version has a mild sweetness, but you can adjust the sugar to taste.

Can I bake it in a muffin tin?

Yes, just reduce the baking time to about 15-18 minutes.

Why is my cornbread dry?

Overbaking or too much cornmeal can dry it out—make sure to measure carefully and check for doneness early.

Can I make it gluten-free?

Use a gluten-free flour blend in place of the all-purpose flour.

Does it have to be baked in a cast iron skillet?

No, but a cast iron skillet gives it a crispier crust. Any oven-safe dish will work.

Can I double the recipe?

Yes, use a larger baking dish and adjust the baking time accordingly.

How do I know when it’s done?

It should be golden on top, pulling away from the edges, and a toothpick should come out clean.

Can I make this ahead of time?

Absolutely—just reheat before serving to bring back its warm, fresh-baked texture.

Can I make it dairy-free?

Try substituting plant-based milk and butter alternatives, but flavor and texture may vary.

Conclusion

Buttermilk Cornbread is a versatile, easy-to-make comfort food that brings a cozy, homemade touch to any meal. Whether you serve it alongside a hearty stew or enjoy it solo with a drizzle of honey, its golden crust and fluffy interior will keep you coming back for more.