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!
*Originally published August 2016. Text and photos updated*
Buttermilk Cornbread
I have a confession– I am a 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, cornbread is a comfort food. 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.
This cornbread would go great with these BBQ Marinated Chicken Kabobs, topped with Homemade Ground Beef Taco Meat, or Homemade Oven Roasted Rotisserie Chicken just to name a few.
Moist Cornbread Recipe
It’s perfect to pair with hearty meals, soups, and stews. Now, not all cornbread recipes are equal, trust me on this one guys. I have made a lot of cornbread in my time and there are some things that just can’t be changed in the recipe.
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 just don’t substitute on this recipe to try and make it “healthier” because it will disappoint you, I promise!
Southern Cornbread or Sweet Cornbread
Now, for the sugar. Are you team sweet cornbread or more on the southern less sweet cornbread team??? For me, it just depends on what I am going to pair my cornbread with.
If I am making it to go with a nice rich, thick and hearty stew I tend to go less sweet with my cornbread. If I am just having a cornbread craving and pretty much know I am going to be eating at least half of the pan I go the sweeter route.
So, you will see that I give a range for the sugar quantity in this recipe. That way the choice is yours. Sweet or savory.
Watch our video on how to make Buttermilk Cornbread
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 - 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup (236ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) butter, melted
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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 9x9 baking pan, set aside.
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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!
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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.
- Tightly wrap any leftovers with plastic wrap. Or 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.
I’m a sucker for good cornbread. This looks amazing!
Me too, especially when it’s smothered in butter and honey!! 🙂
I told my husband of 35yrs that I would make great northern beans & connecuh sausage, one of his favorites, in the crockpot this week with cornbread. Though I still cook full meals throughout the week, I haven’t made scratch cornbread in 30 years… I meant Jiffy muffins. He was so disappointed when he saw the jiffy box, he told me he had a dream about northern beans and real cornbread. I looked thru pinterest & found your recipe & it reminded me of my grandmother’s recipe. I made a half recipe in my little cast iron skillet with self-rising flour (instead of salt & baking powder), & canola oil because I already had those items.
I am embarrassed to tell you that we ate all but 2 small pieces & hubby was lucky he had any to go with his beans for lunch the next day.
Thank you for making my husband’s dream come true. I will be using this recipe again!
THANK YOU for your wonderful comment!! I am so pleased you both enjoyed the cornbread! And don’t be embarrassed….I’ve almost polished off a pan myself, especially when slathered in butter and honey!
I made this to enjoy with my favorite Crock Pot Chili and we devoured it! So delicious!
Thank you so much! I am so glad you enjoyed it!! 🙂
Corn bread makes for an amazing side to any meal – breakfast, lunch or dinner! Looks great!
I agree!! Thanks Danielle!
Hello! Thanks for sharing this. I made this using honey instead of the sugar, rice flour in place of the all purpose and walnut oil instead of butter! It turned out pretty well in my view but next time I’ll try it with butter as you specify (I just didn’t have any). I don’t do so well with wheat so I might try substituting coconut flour for the plain flour and see how that goes, although might need to add more liquid… great recipe though! 🙂
Thank you so much for sharing this!! It will greatly help others looking for a gluten-free option!! Thanks again and so glad you liked it!
I would only make one change to step 1 in the directions. “If you don’t have a cast iron skillet…get one!” Love your recipes. This is a great one for cornbread.
Lol, I love my cast iron skillets and I love making cornbread in them, it just makes a nice crust I feel. Thanks for sharing and so glad you liked it!!
I made this and it turned out delicious !! Just one question, Can this be made into muffins?
I am so glad you liked them!! Yes, they can be made into muffins. They won’t take quite as long to bake. I would start checking them around 14-15 minutes.