This easy Buttermilk Cornbread recipe has been our go-to for years because of its perfect moist and tender texture and flavor. It’s made with just 8 simple ingredients and turns out wonderfully every time!
Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.
Why I love this Buttermilk Cornbread:
Ingredients Needed:
How to make Buttermilk Cornbread:
Melt butter in skillet or in the microwave. Remove from heat and stir in sugar and then add eggs and beat until well blended.
Combine buttermilk with baking soda and then stir into mixture.
Stir in cornmeal, flour, and salt until combined, but don’t over-mix the batter. You don’t want any big lumps of flour or cornmeal, but the batter doesn’t need to be completely smooth.
Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
Freezing Instructions:
Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave.
Recipe Variations:
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
- Jalapeño Cornbread
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Recipe
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Preheat oven to 375 degrees. Grease an 8 inch square pan.
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Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
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Combine buttermilk with baking soda and stir into the bowl.
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Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn’t need to be completely smooth.
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Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Storing: Leftover cornbread can be stored in an airtight container at room temperature for up to one week. (It will dry out the longer it sits out, so I think it’s best enjoyed the day of baking.)
Freezing Instructions: You can freeze cornbread in an airtight, freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm gently in the microwave.
Variations:
- Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. I especially love to freeze cornbread muffins, so that I can easily grab one and pop it right in the microwave for a few seconds.
- Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
- Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
Calories: 284kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 316mgPotassium: 133mgFiber: 2gSugar: 13gVitamin A: 412IUCalcium: 48mgIron: 1mg
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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
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