5 from 5 votes
This Buttermilk Cornbread recipe is the best cornbread ever!! Choose to make it sweet or savory by adjusting the sugar. It has a tender moist crumb and is perfect drizzled with honey! #cornbread #easyrecipe #sweetcornbread
Buttermilk Cornbread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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!

Course: Bread
Cuisine: American
Keyword: cornbread, moist cornbread, sweet cornbread
Servings: 9
Calories: 285 kcal
Author: Countryside Cravings
Ingredients
  • 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
Instructions
  1. 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. 

  2. 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! 

  3. 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 Notes
  1. Tightly wrap any leftovers with plastic wrap. Or wrap in plastic wrap and foil and freeze for up to 3 months. 
  2. 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.
  3. 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. 
  4. Can substitute sugar with brown sugar for a slightly different flavor. 
  5. Nutrition Values Calculated using 2 Tablespoons sugar.

 

Nutrition Facts
Buttermilk Cornbread
Amount Per Serving
Calories 285 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 53mg18%
Sodium 220mg10%
Potassium 251mg7%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 260IU5%
Calcium 81mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.