This quick and easy Buttermilk Cornbread Recipe can be mixed up in minutes. My version is slightly sweetened and moist, and it makes the perfect side dish! Recipe includes a how-to video!
Better-Than-Box Mix Cornbread Recipe
Are you still making your cornbread from a box mix? If so, let me introduce you to homemade buttermilk cornbread. Incredibly moist, perfectly soft, and just as quick and easy to make, my cornbread recipe will make you swear off the boxed stuff forever.
My buttermilk cornbread is slightly sweetened (by now, this shouldn’t shock you), but it’s not too sweet or cakey. It pairs well with pulled pork or my faavorite chili recipe, but it’s a great standalone, too. However you serve it, make sure you have some butter nearby–you simply can’t beat a square of warm cornbread topped with butter!
What you’ll love:
- Takes just 10 minutes to prep
- Uses buttermilk for a super soft, tender crumb
- Can be made in a baking pan, muffin tin, or cast iron
- Use a combination of butter AND oil for flavor and moisture (like my vanilla cake!)
What You Need
Here are the key ingredients you’ll need for this homemade cornbread recipe:
- Buttermilk. For the best cornbread, I highly recommend using real buttermilk. If you don’t have any on hand, you can use my buttermilk substitute. I don’t recommend using plain milk (see the FAQ below for details!).
- Sugar. I use a blend of brown sugar and granulated sugar for a slightly sweet–but not too sweet–cornbread recipe.
- Cornmeal. Traditionally, southern style cornbread uses white cornmeal and northern style uses yellow. Since my cornbread recipe leans more towards northern style (with the addition of sugar), I stick with yellow cornmeal. You can really use either type though!
SAM’S TIP: Slather your buttermilk cornbread in honey butter for a sweeter, more indulgent bite!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!b
How to Make Buttermilk Cornbread
- Combine the melted butter and and oil until incorporated.
- Stir in the sugars, then add in the eggs and buttermilk and stir well.
- Combine the dry ingredients in a separate bowl, then gently stir them into the wet ingredients.
- Pour the batter into a parchment-lined pan and bake for 25 minutes.
SAM’S TIP: Be gentle with your batter! Like any quick bread (or pancakes, muffins, or vanilla cake, etc.), this batter is susceptible to over-mixing and can turn out dense, dry or crumbly if it’s overworked.
Frequently Asked Questions
I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.
Obviously, the answer to this question depends on your personal preference, and if you live in the US, the geographical region you live in also has some influence. Northerners prefer their cornbread to be sweeter, while southerners leave out the sugar (which I find interesting, because sweet tea and deviled eggs are sweeter in the South!).
I prefer mine on the sweeter side, but if you like a more savory cornbread, you can leave out the granulated sugar and reduce the brown sugar to suit your taste. Try this cornbread recipe at least once as written, though, because it’s really so good (especially paired with my chicken tortilla soup — yum!)!
If you overmixed your batter or over-measured your flour, your buttermilk cornbread could turn out dense. Be gentle with your batter and make sure you know how to properly measure flour.
For a little bit of added heat, try my jalapeno cornbread recipe!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Buttermilk Cornbread Recipe
Ingredients
- ¼ cup (56 g) unsalted butter melted
- ¼ cup (60 ml) neutral cooking oil use avocado, canola, or vegetable oil
- ⅓ cup (70 g) light brown sugar
- 2 ½ Tablespoons granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- ⅔ cup buttermilk
- 1 cups (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line an 8×8 metal pan with parchment paper or lightly grease and flour. Set aside.
- Combine the melted butter and canola oil in a large bowl and stir well.¼ cup (56 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil
- Add sugars and stir until combined.⅓ cup (70 g) light brown sugar, 2 ½ Tablespoons granulated sugar
- Add eggs and buttermilk and stir well2 large eggs, ⅔ cup buttermilk
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.1 cups (125 g) all-purpose flour, ¾ cup (120 g) cornmeal, 2 teaspoons baking powder, ½ teaspoon salt
- Add dry ingredients to wet and stir until just combined.
- Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
Storing
Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kim
Sam – what is your opinion on using sour cream or plain yogurt in place of oil? I’ve heard of these substitutes over the years and wondered what you thought of them.
My understanding is that bakers who use these subs are looking for moistness without having to resort to oil. Thanks very much.
Sam
Hi Kim! Honestly it depends on the recipe. While it might work as a substitute for the buttermilk in this recipe, I’m not sure that I’d recommend substituting it for the oil. If you did it would alter the final flavor of the cornbread (making it more tangy) and it would likely affect the outcome of the texture as well. I do know that some people use it as a substitute for oil (applesauce is another popular substitute) but having not tried it in this recipe I’m hesitant to say how it will work. My personal preference is to use the ingredient that will yield the best result and in this case I think that would be oil (though I totally understand that substitutions must sometimes be made due to dietary restrictions etc). If you do try it out, I’d love to hear how it turns out for you, though!
Katie
Very good! This is my new go-to cornbread recipe!
Sam
I am so glad you enjoyed the cornbread, Katie! 🙂
Katharine B Love
It’s the best,the brown sugar and Buttermilk is What make it aknockout thank you
Sam
I am so glad you enjoyed the cornbread, Katharine! 🙂
Sarah
Most of the cornmeal’s at walmart say “self rising”… Is this ok? Or do I need to find a kind that does not say that?
Sam
Hi Sarah! You need just plain cornmeal for this recipe. 🙂
Leslee
I made this cornbread last night as a side to homemade soup. This is incredibely delicious. In fact, I made a second one today, as last night we had company and there was no leftover cornbread.
Thank you for this amazing recipe
Sam
I am so glad everyone enjoyed the cornbread so much, Leslee! 🙂
Sarah
Would it make a difference if I used baking soda instead?
Sam
Hi Sarah! I don’t recommend it.
Marci
This was my first attempt at making homemade cornbread. It is the best! Thanks so much!
Sam
I am so glad you enjoyed it, Marci! 🙂
Kkm
I’m struggling finding a good corn meal do you have a brand preference?
Sam
I use a brand called “Indian Head.” It comes in a yellow package. 🙂
Kerrie
I love Geechie Boy Mill! They also make the best grits I’ve been able to find!!
Heather
Truly the BEST cornbread recipe hands down!!!
Sam
I’m so glad you liked it, Heather!! Thank you for commenting 🙂
Susan Hale
By far this is the best cornbread recipe I have ever tried and I have been cooking for 55 years. Moist &vflavorful. I did have to bake for 35 min. This is now my go to recipe. Next time I will put my New Mexico twist with jalapenos and cheese. Thanks!
Sam
I am so glad you enjoyed it, Susan! 🙂
Allison
How does this freeze?
Sam
Hi, Allison. I have not frozen it so I can’t give you a good answer on how well it does. There shouldn’t be any issue freezing it though, you would need to wrap it tightly in aluminum foil or cling wrap, and then I would place it in a freezer bag. 🙂
Madeleine
What’s the difference for cornbread muffins?
Sam
Hi Madeleine! They would need to bake for less time. Enjoy!
dfields
Really tasty!
Tabatha King
Can I make this using cast iron instead? Surely I can but I’m not sure 😅
Sam
Yes that will be fine! It may need to bake for slightly less time that way. Enjoy!
Engracia
This is the best cornbread recipe. ***** stars
Sam
Thank you very much, Engracia! ☺️