Homemade Buttermilk Cornbread Recipe

Why You’ll Love This Recipe

This cornbread is easy to make from scratch and has a perfect balance of sweet, tangy, and buttery flavors. The buttermilk adds a light tang and keeps the bread moist, while the cornmeal gives it that signature texture. It’s versatile, comforting, and always a crowd-pleaser.

Ingredients

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

• Cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Buttermilk
• Eggs
• Unsalted butter, melted

Directions

1. Preheat the oven to 425°F (220°C) and grease a 9-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix buttermilk, eggs, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool slightly before slicing and serving.

Servings and timing

This recipe makes about 9 servings.
Preparation time is approximately 10 minutes, with baking time of 20–25 minutes.

Variations

Add shredded cheddar cheese, jalapeños, or corn kernels for extra flavor. For a sweeter cornbread, increase the sugar slightly or drizzle honey over warm slices. You can also add herbs like chives or rosemary for a savory twist.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave until warm. Cornbread can also be frozen for up to 2 months; wrap tightly and thaw before reheating.

FAQs

Can I make this cornbread in a cast-iron skillet?

Yes, a cast-iron skillet works perfectly and gives the cornbread a nice crispy edge.

Can I use milk instead of buttermilk?

Yes, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk to mimic buttermilk.

How do I make the cornbread sweeter?

Increase sugar by 1–2 tablespoons or drizzle honey over the top.

Can I make it gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

Should I stir the batter a lot?

No, stir just until combined to keep the cornbread tender.

Can I add corn kernels?

Yes, fresh, frozen, or canned corn adds texture and flavor.

Can I make it ahead of time?

Yes, bake and store at room temperature or in the fridge; reheat before serving.

How do I prevent cornbread from being dry?

Use buttermilk, do not overmix, and avoid overbaking.

Can I add cheese or herbs?

Yes, shredded cheddar, chopped jalapeños, or fresh herbs like chives work well.

How long will it keep?

Up to 5 days in the fridge, 2 days at room temperature, and up to 2 months frozen.

Conclusion

Homemade buttermilk cornbread is a tender, flavorful, and versatile bread that elevates any meal. With its golden crust, moist interior, and rich buttery flavor, it’s a comforting classic that’s perfect for any occasion.

Homemade Buttermilk Cornbread Recipe

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Classic Southern-style homemade buttermilk cornbread with a tender, moist interior, golden crust, and buttery flavor. Perfect as a side for chili, soups, BBQ, or breakfast.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 9 servings
• Category: Side Dish / Bread
• Method: Baking
• Cuisine: Southern / American
• Diet: Vegetarian

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted

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Instructions

1. Preheat oven to 425°F (220°C) and grease a 9-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix buttermilk, eggs, and melted butter until combined.
4. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool slightly before slicing and serving.

Notes

• Add shredded cheddar cheese, jalapeños, or corn kernels for extra flavor.
• For sweeter cornbread, increase sugar slightly or drizzle honey over warm slices.
• Add herbs like chives or rosemary for a savory twist.
• Use a cast-iron skillet for a crispier edge.

Nutrition

• Serving Size: 1 slice (1/9 of the loaf)
• Calories: 180 kcal
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 35 mg