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.
Lois Harrison
I have never made this recipe but I think my mother would turn over in her grave to see it! LOL We only use White Lily buttermilk self rising cornmeal…no eggs buttermilk & mazola oil! I usually add a little flour to mine and people have raved over my baked cornbread, as well as my MOTHERS! Yes, I’M from the South & my baby sister in Florida uses Jiffy mix.. As well as another sister..but we mostly make cornbread patties! But my one sister makes her favorite WATER bread..or hot water bread! I prefer cornbread without sugar but I’m interested in trying your recepe just to see how it tastes!
Sugar Spun Run
Thanks for sharing, Lois! I am excited to see how my recipe compares. Keep me posted on how your biscuits turn out. 🙂
Valerie
Delicious – just like everything I’ve tried on your blog!!
Sugar Spun Run
Thank you so much, Valerie! I am so glad that you enjoyed it. Thank you for being a fan of my recipes, I appreciate it! 🙂
Taylor
This was amazing!
Sugar Spun Run
I am so glad that you enjoyed the cornbread, Taylor! 🙂
Cathy Hogan
Should the recipe be a bit wet in the center? I hope I didn’t do something wrong. Maybe I need to bake it a few more minutes? Thanks! Cathy
Sugar Spun Run
Hi, Cathy! If the cornbread is still wet in the center, it sounds like it may need a few more minutes in the oven. I hope that you enjoy it! 🙂
Tammy Cranfill
I doubled the recipe and added sauteed jalapenos and crumbled bacon. I cooked it in my 12″ cast iron skillet… this is the absolute best recipe. Not too sweet and it was the perfect balance for the jalepenos. This is my go to recipe from now on. Thank you!!
Frans Schenk
Would 2/3 cup buttermilk be 160 grams?
Sam
It would be 160ml
norma sullivan
Hi Sam —- just love your recipe for cornbread. Even with the two sugars, it’s also
perfect for a cornbread-sausage dressing. I just made some, so great
tasting, but I had to make the recipe twice for no.of servings I needed. Can I just
double the recipe exactly and use 9×13 pan, or do the amounts need to be tweaked a
bit? (re: eggs and fluids). I’m 84, done a lot of cooking, but this cornbread recipe is the
best (never too old to learn)–cause’ I’m using this recipe for Thanksgiving dressing.
Baking one pan instead of two saves time and energy. Thank you so much– norma
Sugar Spun Run
Hello, Norma! Thank you so much! I am glad that you enjoyed the buttermilk cornbread. If you want to double the recipe, it will work best in a 9″ x 13″ baking pan. No additional adjustments needed. Enjoy! 🙂
Emily
Can you bake these in an 8×8 glass casserole dish? I’m excited to try this recipe out. They look delicious!
Sugar Spun Run
Hello, Emily! Yes, you can. The bake time will vary so I recommend just keeping an eye on it. I hope that you enjoy the cornbread. 🙂
Emily
Thank you! Cornbread came out delicious, so moist and yummy. Baked for 27 minutes in a glass dish and came out perfect! I was curious what brand of cornmeal do you use? Thanks for another great recipe!
Sugar Spun Run
Thank you so much, Emily! I am glad that you enjoyed the buttermilk cornbread. When making cornbread, I typically use Indian Brand Cornmeal. 🙂
Sarah
So very good! Made this with your chili recipe-both absolute winners! Very moist and the flavor is delicious. Many compliments on this! Thanks for sharing the recipe!
Sugar Spun Run
Thank you so much, Sarah! I am happy that you enjoy the chili and cornbread. 🙂
KAY PICKERING
You did it again SAM !! The cornbread is WONDERFUL…with your chili, it is over the top. I thought the chili packettes were good—with a little extra effort it makes all the difference home made. My husband is a Phoenix FireFighter (30years) and they beg me to make the chili and cornbread over and over!!! P.S. The cornbread is great with plain’ol’pinto beans and ham tooooo!! Sam, having your videos really helps too. Keep it up. ALL of your recipes are great. THANK YOU. Kay
Sugar Spun Run
Thank you so much! I am so happy that you and your husband enjoy the buttermilk cornbread. I appreciate your kind words. 🙂
Amber
Loved this! My whole family loved it. My Dad even commented saying ” okay how did you get this to stay together? It’s also sweet enough it doesn’t need butter. It’s so good!”
Sugar Spun Run
Thank you so much, Amber! I am so happy that you and your family enjoyed the buttermilk cornbread. Thanks for leaving a comment. 🙂
alexis
Hi!
Can this recipe be used for corn muffins, mini or regular size?
Sugar Spun Run
Hi, Alexis! It can be used for all. The bake time will vary for each, so I recommend keeping an eye on it. Enjoy! 🙂
Lee
can i make this in a cast iron pan?
Sugar Spun Run
Hello, Lee! Yes, you can! Since I have not done it myself, I would just keep an eye on the bake time. Let me know how your cornbread turns out! 🙂
Judy
Can I make this recipe into muffin form instead of in a pan? If so how long would I bake them and at what temperature?
Sugar Spun Run
Hello, Judy! Yes, you can bake the cornbread in a muffin pan. Since, I haven’t done it, I can’t give you an accurate bake time. I would just keep an eye on it. I hope that you enjoy them! Let me know how they turn out! 🙂
Penny White
I used organic coconut palm sugar
Sarah
In your video, you say to use brown sugar, but in the recipe you sat light brown sugar. Does it make a difference, or which is better for this recipe?
Sam
Hi Sarah! You can use either. I typically just use whatever I have on hand. 🙂