Easy Buttermilk Cornbread

This Easy Buttermilk Cornbread is a little sweet and a little savory, with a golden brown top and a moist, tender middle. The buttermilk adds so much flavor and moisture to this easy cornbread recipe.

This cornbread is my mom’s recipe. It’s delicious served with my Ground Chicken Chili on a cold night, and is a required side next to a bowl of beans and a big pile of fried potatoes. If you know, you know.

The batter comes together in two bowls. I whisk the wet ingredients in one and sift the dry ingredients in the other, then stir them together with the buttermilk and bake it all in a square baking pan.

Sweet or Southern?

I know people have strong feelings about sugar in cornbread. Traditional Southern cornbread usually has little or no sugar, and it’s often baked in a hot cast iron skillet with bacon grease.

This one is a soft, lightly sweet cornbread, and that’s how my mom’s recipe has always been. I’m not here to settle the argument. I just know we eat the whole pan.

This homemade buttermilk cornbread is the perfect side dish for a bowl of chili, and I think it’s the best cornbread recipe for a pot of beans.

Buttermilk Cornbread Ingredient Notes

This old-fashioned cornbread takes a handful of simple ingredients, and that’s how I like it. A few of them do matter, though.

Buttermilk: This is what gives you such moist cornbread. If you only have regular milk, there’s an easy fix in the FAQs.

Cornmeal and flour: I use both. You get that classic cornbread flavor from the yellow cornmeal, but it stays soft and tender.

Vegetable oil: Plain old vegetable oil keeps it from drying out, and you don’t have to melt a thing.

Sugar: There’s just enough to make it a little sweet. It still tastes like cornbread, not cake.

How to Make Buttermilk Cornbread

I preheat the oven to 400 degrees and spray a square pan with non-stick cooking spray. Then I whisk the sugar, oil and eggs in a large bowl just until they’re combined.

In a medium bowl, I sift the flour, cornmeal, baking powder and baking soda. A little of that goes into the egg mixture, then a little buttermilk, back and forth until it’s all blended.

Pour the batter into the pan and bake until the top is lightly browned and a toothpick in the center comes out clean. I put all the exact measurements in the recipe card at the bottom, so grab it before you head to the store.

How I Keep Buttermilk Cornbread Tender

• Stir it gently: Mix just until the dry ingredients are moistened. Overmixing can make tough cornbread.
• Let the chill off: Eggs and buttermilk mix more evenly at room temperature than straight from the fridge.
• Watch the top: If it’s browning too quickly, lay a piece of aluminum foil over the pan.
• Serve it warm: A pat of butter and a drizzle of honey don’t hurt anything.

How to Store Buttermilk Cornbread

Room temperature: Keep it covered or in an airtight container on the counter for up to 2 days. It’s still good the next day, but warm it up first.

Freezer: Wrap it in plastic wrap and then aluminum foil, and freeze it for up to 3 months. Thaw it overnight at room temperature.

Add-In Ideas

Leftover ham: Stir some into the batter for a savory buttermilk cornbread.

Jalapeños: A few chopped jalapeños add a little kick.

More or less sugar: Add a little more if you like a sweeter cornbread, or cut it back for a more traditional Southern cornbread.

Easy Buttermilk Cornbread FAQs

Can I Use Regular Milk Instead of Buttermilk?

Yes, with a quick fix. Stir a tablespoon of lemon juice or vinegar into a cup of regular milk and let it sit for a few minutes.

Can I Bake Buttermilk Cornbread in a Cast Iron Skillet?

I haven’t tried this recipe in a cast iron skillet. I always use a square baking pan, so that’s what I’d stick with for the best results.

Can I Use Corn Flour Instead of Cornmeal?

You can, but the texture will change. Corn flour is finer, and I prefer cornmeal for traditional cornbread.

Why Did My Buttermilk Cornbread Turn Out Dry?

Overbaking is the usual reason. Start checking it a few minutes early next time.

Can I Make Buttermilk Cornbread Ahead of Time?

You can. Keep it covered on the counter, then warm it up in the oven before dinner. Cornbread is always better warm.

What Can I Do With Leftover Cornbread?

Leftover cornbread makes great cornbread croutons and cornbread dressing. It’s also good just warmed up with a pat of butter.

This easy buttermilk cornbread recipe is truly my favorite, and the one I turn to over and over. It makes me want to cook a big pot of soup and have a piece right now. Who’s with me?

More Soups for Cornbread

• Crock Pot 15 Bean Soup
• Navy Bean and Ham Soup
• Ground Pork Chili
• Cowboy Soup