Easy Buttermilk Cornbread

My Buttermilk Cornbread recipe is a classic, comforting dish that can be enjoyed in many ways. Whether you’re pairing it with chili on a cold night, enjoying a slice with your morning coffee, or using it as a side dish at a family gathering, cornbread has a special place in the hearts and kitchens of many. This easy buttermilk cornbread recipe offers a perfect balance between sweet and savory, making it a versatile addition to any meal.

Why You’ll Love This Easy Buttermilk Cornbread Recipe

This classic cornbread recipe produces a sweet cornbread that you’re going to really enjoy. It requires just a handful of ingredients to yield a super moist cornbread with a golden brown, crispy crust. Its simplicity, combined with the perfect texture and flavor, makes it the best cornbread recipe. Trust me. It’s so yummy!

What is Buttermilk Cornbread?

Buttermilk cornbread is a type of southern-style cornbread that uses buttermilk instead of regular milk, resulting in a really moist texture. This is a great recipe is the perfect side that uses simple, wholesome ingredients like yellow cornmeal, all-purpose flour, and, you guessed it, buttermilk. Homemade buttermilk cornbread is one of my favorite things. You don’t want to eat just a little bit, you want to eat the whole pan!

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How to Make Buttermilk Cornbread

Making this buttermilk cornbread recipe starts with mixing the wet and dry ingredients separately to ensure an even distribution of the baking powder and baking soda, which helps the cornbread rise. After combining the two, the batter is poured into a greased baking dish and baked until golden brown. As a reminder, I always include a printable recipe card toward the bottom of the post that will contain a thorough list of ingredients with instructions for making this recipe. 

Here’s what you’ll need to get started:

Ingredients

• ⅓ cup sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 1 ⅓ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup cornmeal
• 1 cup buttermilk

Step-by-Step Instructions

Step One: Preheat your oven to 400 degrees. Prepare a 9×9 inch pan by spraying it with non-stick cooking spray. This step ensures that your cornbread will release easily from the pan after baking.

Step Two: In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs just until combined. It’s important to use ingredients at room temperature to ensure a smooth batter.

Step Three: Sift together the all-purpose flour, baking powder, baking soda, and cornmeal into a medium bowl. This helps to aerate the dry ingredients, contributing to a lighter texture in the finished cornbread.

Step Four: Gradually add about ⅓ of the dry ingredients to the wet ingredients, alternating with ⅓ of the buttermilk. Stir until just blended. Avoid overmixing to ensure your cornbread remains tender.

Step Five: Pour the batter into the greased baking pan. Bake for 25 to 30 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.

Substitutions and Variations

• If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for a few minutes.
• For a sweeter cornbread, increase the sugar to ½ cup. Alternatively, for a less sweet, more traditional southern cornbread, you can reduce or omit the sugar.
• Add-ins like leftover holiday turkey, ham, or even jalapeños can be mixed into the batter for a savory twist.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Best Tips

• Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before starting. This helps the ingredients mix more evenly, resulting in a better texture.
• Don’t Overmix: Mix the batter just until the dry ingredients are moistened. Overmixing can lead to tough cornbread.
• Check for Doneness: Cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. If it’s browning too quickly, cover it with aluminum foil.
• Serve Warm: Cornbread is best enjoyed warm, with a pat of butter and a drizzle of honey for added flavor.

Storage Instructions

To keep your cornbread moist and fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Frequently Asked Questions

• Can I use corn flour instead of cornmeal? Corn flour is finer than cornmeal and can be used for a different texture. However, cornmeal is preferred for traditional cornbread.
• How can I make my cornbread more moist? Using buttermilk and vegetable oil, as in this recipe, helps to create a moist cornbread. Avoid overbaking, as this can dry out the bread.
• Can leftover cornbread be used for anything else? Absolutely! Leftover cornbread makes great croutons, cornbread dressing, or can simply be enjoyed reheated with a pat of butter.

This easy buttermilk cornbread recipe is a great side dish, offering a perfect balance of sweetness and savory flavor. This is truly my favorite cornbread recipe, and the one that I turn to over and over. In my book, there’s nothing better than a pan of cornbread with some melted butter oozing on top. It makes me want to cook a big pot of soup and have a piece of cornbread right now. Who’s with me?

More Delicious Recipes

• Crock Pot 15-Bean Soup
• Navy Bean and Ham Soup
• Chicken Cobbler
• Ground Pork Chili

Rate this Recipe

4.43 from 19 ratings

Easy Buttermilk Cornbread

Author: Crissy Page

Servings: 9 large servings or more smaller

A quick and easy buttermilk cornbread recipe that you’ll make over and over again!

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Ingredients

• ⅓ cup sugar
• ½ cup vegetable oil
• 2 eggs beaten
• 1 ⅓ cups all-purpose flour
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup cornmeal
• 1 cup buttermilk

Instructions

 

• Preheat oven to 400 degrees. Spray a 9×9 inch pan with non-stick cooking spray.
• Whisk together the sugar, oil and eggs just until combined. Sift together the flour, baking powder, baking soda and cornmeal.
• Add about ⅓ of the dry ingredients and about ⅓ of the buttermilk to the sugar, oil and egg mixture and stir, continue until all is blended together.
• Pour into the greased baking pan and bake for 25 to 30 minutes or until top the is lightly browned.

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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Quick Bread & Muffins

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