This old-fashioned style Buttermilk Cornbread tastes just like grandma used to make with a super moist, tender texture, crisp edges, and just enough sweetness to balance out the heat from your favorite chili. The batter takes just moments to whisk together, then bake and serve. There's a reason that cornbread is a classic, and this will be your new favorite recipe!
When it comes to comfort food, few things can beat a slice of warm buttermilk cornbread. It's heaven on its own with a drizzle of maple syrup or honey, served alongside your favorite One Pot Chili, Lentil Stew, or Slow Cooker BBQ Ribs, or turned into Cornbread Stuffing for a holiday favorite. Go ahead and make an extra pan next time your family comes over for dinner because they'll definitely be coming back for seconds!
Why You'll Love This Buttermilk Cornbread
- Nostalgic flavor. Cornbread is a must for many of us, especially around the holidays or with certain dishes in the summer months (think BBQ ribs). This version has the perfect balance of sweetness, which brings out its flavor without taking over. This classic cornbread recipe tastes just like the cornbread you grew up eating!
- Super simple to make. This old-fashioned cornbread relies mostly on pantry staples, including cornmeal, flour, butter, and sugar. The only fresh ingredients are buttermilk, eggs, and butter, which many of us already have in the fridge. Just whisk everything together and bake! It's almost as easy as making cornbread from the Jiffy box, but tastes way better.
- Perfect side dish. This homemade cornbread recipe pairs well with just about anything — think hearty winter stews, meaty chilis, or slow-cooked BBQ. It goes with everything!
Ingredient Notes
To make this delicious Buttermilk Cornbread, you will need the following ingredients (full measurements in recipe card below):
- butter - adds a rich buttery flavor and keeps the cornbread moist.
- all purpose flour - the best cornbread always contains some flour, which gives it a softer, more cake-like texture.
- yellow cornmeal - this is key! Use medium or fine-grind cornmeal and save the coarse stuff for polenta.
- sugar - for just enough sweetness. Feel free to use less if you prefer.
- baking powder + soda
- salt
- buttermilk - at room temperature. This will react with the baking soda and make this cornbread nice and light.
- eggs - to bind everything together.
- maple syrup - optional, for serving. A little honey is nice, too!
You will also need measuring cups and spoons, a 9-inch square baking pan, mixing bowls, a whisk, a silicone spatula, and a toothpick.
How to Make the Best Buttermilk Cornbread
- Combine dry ingredients. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk together melted butter, buttermilk, and eggs until smooth.
- Add wet to dry. Pour the wet mixture into the dry mixture. Use a silicone spatula to stir until combined and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. For the best texture, do not overmix. The mixture will be fairly wet.
- Bake. Lightly grease a 9-inch square baking pan with some melted butter. Pour batter into the prepared baking pan. Tap the pan to release some trapped air bubbles, if any. Bake in a 400°F preheated oven for 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Serve. Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and drizzle with maple syrup (optional).
Recipe Variations
- Sweeten to taste. This recipe works great whether you like sweet or savory cornbread. If you prefer more Southern-style cornbread, feel free to use less sugar (and skip the maple syrup). You can serve your piece of cornbread with a pat of butter instead.
- Use a cast-iron skillet. Although I like to use a square pan, many people swear by using a cast iron pan. That works, too! Just be sure to butter it well.
- Play with mix-ins. Popular options for savory cornbread include shredded cheese, diced jalapeños, cooked bacon, green onions, or even whole corn kernels for extra texture. Serve it with hot honey for a little heat!
- Make cornbread muffins. Scoop the batter into a prepared muffin pan for bite-sized treats! Follow this cornbread muffin recipe to get perfect results every time.
How to Serve
This Buttermilk Cornbread is delicious served before or during dinner, paired with some of my favorite hearty mains including:
- Slow Cooker Beef Chili
- Italian Lentil Soup
- Slow Cooker BBQ Ribs
- White Chicken Chili
- Apple Cider Chicken with Butternut Squash
Recipe Tips and Tricks
- Use the right kind of cornmeal. Look for fine or medium-grind cornmeal, not the coarse stuff. This is key!
- Make your own buttermilk. Of course, homemade buttermilk cornbread requires buttermilk, but sometimes you run out! Instead, measure out the same amount of regular milk, but replace 1 tsp with white vinegar or lemon juice. Let it sit for 5-15 minutes, then use like normal.
- Preheat your pan. For extra crispy edges, preheat your baking dish in the oven before pouring the batter. This technique helps the cornbread form a delicious golden brown crust while keeping the inside moist and tender. Just make sure to grease the hot skillet carefully before adding the batter.
Storing and Freezing Instructions
How to Store
Once the cornbread has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for 4-5 days, but refrigerated cornbread tends to dry out. Works great for soup!
How to Reheat
To reheat, simply pop the cornbread in the microwave for 15-20 seconds or warm it in the oven at 350 F for 5-10 minutes until it’s heated through.
How to Freeze
For longer storage, freeze leftover cornbread in an airtight container or freezer bag for up to 3 months. Place it in the fridge overnight to thaw.
FAQ
Buttermilk is a staple in old-fashioned cornbread for several reasons. Buttermilk is naturally acidic, which helps soften the crumb and reacts with the baking soda to get a nice rise. It also adds fat, moisture, and a slightly tangy flavor, which keeps the cornbread moist, tender, and not too sweet.
It’s really a matter of personal preference. Southern cornbread is usually savory with little to no sugar, giving it a hearty, traditional flavor. Northern cornbread is often sweetened, making it more cake-like. You can always use less sugar in your favorite cornbread recipe until you find the sweet spot.
If your cornbread turned out dry and crumbly, there are a few places to check. First, did you make any modifications? Using less butter or fat-free milk will change the fat content, making the cornbread less tender and more prone to drying out. The main reason for crumbly cornbread, however, is over-baking. Once the middle is baked, get the cornbread out of the oven! The longer it bakes, the dryer it will be.
More Cornbread Recipes
- 50 Best Bread Recipes
- Pumpkin Cornbread
- Rosemary Cornbread
- Cornbread Muffins
- Vegetarian Cornbread Stuffing
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Recipe
Buttermilk Cornbread
- Total Time: 35 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This old-fashioned style Buttermilk Cornbread tastes just like grandma used to make with a super moist, tender texture, crisp edges, and just enough sweetness to balance out the heat from your favorite chili. The batter takes just moments to whisk together, then bake and serve. There's a reason that cornbread is a classic, and this will be your new favorite recipe!
Ingredients
- ½ cup butter, melted, divided
- 1 cup all-purpose flour
- 1 ½ cups yellow cornmeal
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 2 large eggs, beaten
- 2 tablespoons maple syrup (optional, for serving)
Instructions
- Preheat the oven to 400°F. Lightly grease a 9-inch square baking pan with some melted butter.
- In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, whisk together melted butter, buttermilk, and eggs until smooth.
- Pour the wet mixture into the dry mixture. Use a silicone spatula to stir until combined and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
- Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Bake for 25 minutes until golden brown and a toothpick inserted in the centre comes out clean.
- Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and drizzle with maple syrup (optional).
Notes
How to store: Once the cornbread has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for 4-5 days, but refrigerated cornbread tends to dry out. Works great for soup!
How to reheat: To reheat, simply pop the cornbread in the microwave for 15-20 seconds or warm it in the oven at 350 F for 5-10 minutes until it’s heated through.
How to freeze: For longer storage, freeze leftover cornbread in an airtight container or freezer bag for up to 3 months. Place it in the fridge overnight to thaw.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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