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.
This cast iron 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.
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.
FAQs
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
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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
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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 9×9 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.
Recipe Video
- 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.
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.
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!!
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!
Corn bread makes for an amazing side to any meal – breakfast, lunch or dinner! Looks great!
I agree!! Thanks Danielle!
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!! 🙂
I’m a sucker for good cornbread. This looks amazing!
Me too, especially when it’s smothered in butter and honey!! 🙂
Another winner , perfectly scripted recipe. I had to make the buttermilk which was fine. Hubby loved it, he’s still celebrating his birthday week. My cast iron is 12″ so it came out about a third lower. Surprisingly, we both kinda liked it that way too. 😉 Needless to say it went perfectly with our pan fried ham steak , browned sauteed sweet potatoes & butternut squash chunks served with maple syrup drizzle . Plus parmesan roasted zucchini/squash/eggplant & shallots were on the side. Yummo ! Thanks so much. Don’t even want to say how much we ate. 🙄
Thank you so much!! I really appreciate your comment and sharing with us your changes!! And your dinner sounds absolutely delicious!
You’re so sweet & talented . I just love young women like yourself who are bringing some traditional women’s lifestyles back &with a fresh new twist ! Be proud of yourself 🥰 . Ciao .
Ahhhh! Thank you so much!!
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!