This Cornbread with Buttermilk is light, tender, and has a beautifully moist crumb! It’s easy to make in a skillet or baking dish and only uses one bowl!
Cornbread with Buttermilk
I have a confession– I am a sweet cornbread addict! Especially when it is warm, slathered with butter, and has a healthy drizzle of honey.
There is no holding me back from devouring at least half of the pan.
For me, buttermilk cornbread is one of my ultimate comfort foods. Maybe not comforting in the sense that I just ate my daily allowance of calories in cornbread, butter, and honey when I ate half of the pan for breakfast…..ooops 🙂 But comforting because it’s one of those foods that soothe the soul and makes everything better.
Why You’ll Love Buttermilk Cornbread
- Only 10 minutes prep!
- Great for holidays
- Easy & delicious
- Goes well with soups & all your favorite main dishes
- Cast iron cornbread can easily be customized
- This is the ultimate cornbread from scratch recipe
How To Make Cornbread with Buttermilk
Step 1: Prep the skillet
Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven and add a pat of butter. Let it melt and coat the pan.
Step 2: Prepare the batter
Add the cornmeal, flour, baking powder, sugar, and salt to a large bowl and mix. Then add in the buttermilk, eggs, and butter.
Step 3: Bake
Pour the batter into the skillet and bake for 18-22 minutes. Remove from oven and enjoy!
Cornbread From Scratch Expert Tips
- Don’t overmix – The reason why many cornbreads are dry and dense is because the batter gets overmixed. Instead, stop mixing as soon as the ingredients are barely combined.
- Let it rest – While it’s not required, if you have the time, allowing the batter to rest for 15 minutes before baking gives the baking powder a chance to activate. This will make the cornbread with buttermilk even more fluffy.
- Add variety – This cornbread from scratch recipe is easy to adjust. Mix in some chopped jalapenos, green onions, or cheddar cheese. Don’t add more than 1/2 cup or the texture will be off.
No, please don’t make this sweet cornbread without buttermilk! We want a moist, tender yet slightly crumbly cornbread. It also has to have some flavor and the only way to get that is with butter and buttermilk. There can be no substitute!
Oil will make a really tender and moist cornbread, but it will lack in flavor and that’s why the butter is paired with buttermilk. The butter gives some flavor and the buttermilk keeps it moist and tender.
So, please don’t substitute buttermilk for something else in this recipe to try and make it “healthier” because it will disappoint you, I promise!
No, you can make buttermilk cornbread without a cast iron skillet. Instead, use a 9×9 baking dish. You can skip adding butter and simply grease it lightly instead.
Cornbread with buttermilk will last 4-5 days at room temperature. Store in a sealed container and eat at room temperature or warm it in the microwave for 10-15 seconds.
Yes, you can freeze this sweet cornbread too. Cover each piece in plastic wrap and place inside of a freezer safe bag or container. Freeze for up to 3 months. Thaw before serving.
More Delicious Recipes For You:
- Green Chile Stew
- Easy Taco Soup
- 30 Minute White Chicken Chili
- Chicken Tamale Pie
- Homemade Hamburger Helper
This Buttermilk Cornbread is light tender and has a beautifully moist crumb! It's easy to make in a skillet or baking dish and only uses one bowl!
- 1 cup (190g) cornmeal
- 1 cup (130g) all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons – ½ cup sugar (depending on how sweet you like it)
- ½ teaspoon salt
- 1 cup (236ml) buttermilk
- 2 large eggs
- ¼ cup (60ml) butter, melted
Preheat oven to 400 degrees F (204 degrees C). Place a pat of butter (about 1/2 tablespoon) in a 10″ cast iron skillet. Place in oven to allow skillet to warm up and melt the butter. Or if you don’t have a cast iron skillet lightly grease a 9×9 baking pan, set aside.
Meanwhile, In a large bowl combine the cornmeal, flour, baking powder, sugar, and salt. Add in the buttermilk, eggs, and butter. Stir just until combined, don’t overmix!
Spoon into prepared pan and spread into an even layer. Bake for 18-22 minutes or just until a toothpick inserted in the center comes out clean. Don’t overbake.
- STORAGE: Tightly wrap any leftovers with plastic wrap.
- FREEZER FRIENDLY: Wrap in plastic wrap and foil and freeze for up to 3 months.
- If you do not keep buttermilk on hand, you can make your own by adding 3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (I strongly recommend whole milk for moist cornbread) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
- Don’t replace the buttermilk with just plain milk though and don’t replace the melted butter with oil. It will drastically change the outcome of the cornbread.
- Can substitute sugar with brown sugar for a slightly different flavor.
- Nutrition Values Calculated using 2 Tablespoons sugar.