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.
![Moist buttermilk cornbread on a plate topped with butter and a drizzle of honey.](images/buttermilk-cornbread-1.jpg)
Why I love this Buttermilk Cornbread:
- Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
- Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
- Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Ingredients Needed:
![All of the ingredients needed to make easy Buttermilk Cornbread.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/01/Buttermilk-Cornbread-Ingredients-2.jpg)
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.
![Two images showing granulated sugar and brown sugar in a bowl with melted butter, then after it's mixed together.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Buttermilk-Cornbread-3.jpg)
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.
![Cornmeal and flour before and after it's incorporated into a southern cornbread recipe.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Buttermilk-Cornbread-5.jpg)
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.
![An easy cornbread recipe before and after it's baked and cut into squares.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Buttermilk-Cornbread-6.jpg)
Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
![Three squares of buttermilk cornbread with one stacked on top, all topped with butter and honey.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Buttermilk-Cornbread-7.jpg)
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
![Moist buttermilk cornbread on a plate topped with butter and a drizzle of honey.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Buttermilk-Cornbread-1-500x500.jpg)
Buttermilk Cornbread
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup butter
- 2 eggs
- 1 cup buttermilk*
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease an 8 inch square pan.
- Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
- Combine buttermilk with baking soda and stir into the bowl.
- Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn't need to be completely smooth.
- 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.
Notes
- 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.
Nutrition
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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
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This cornbread is delicious and super easy to make. My husband LOVED it! I will definitely be making it again!
AMAZING! Made it last night with your White Chicken Chili which was unbelievable as well!! I noticed your photo showing the ingredients had baking powder but recipe says baking soda. I ended up using both 😉 and it was perfection.
I am so glad you enjoyed it! Pairing it with the White Chicken Chili sounds delicious! Thanks for catching that, the text on that image has been updated 🙂
This tastes so much better than the box! I made this gluten free with Bob’s Red Mill 1-to-1 gluten free baking flour and it was delicious! The buttermilk makes it so moist but not crumbly.