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:
- 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:
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
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.
Hello!!! I made it with my family and loved it. I def recommend also adding a 1/2 tsp of baking powder, makes it much better!!
The BEST and easiest cornbread recipe ever. I use home ground popcorn as my cornmeal and it is wonderful! I get so many compliments with this recipe!
I would need this gluten free
How about Bob’s one to one Gf flour? In place of regular flour ?
Yes- that flour works in this recipe and it rises like it should.
Hi lauren.
Oh my gosh !!that was the best cornbread i have ever had!! I madeit for my wife and one daughter. They loved it and said that is our , “go to “to corn bread from now on. I saved the recipe in notes !!!
Easiest and best cornbread recipe I’ve ever made.
The best! I am not a cornbread fan, but I decided to try this one, knowing the TBFS recipes are wonderful. I made it exactly as written, no changes. It is delicious and I will make it more often now.
Half a cup of sugar seems like a lot of sugar for 2 cups of cornmeal, but I will give your recipe a try.
I got lots of compliments from my husbands family! Doubled the recipe with no problems. Very moist and sweet. Thanks!
I usually don’t like cornbread, however I had a large meal of chili and needed a great recipe. I did tweak it a bit by adding baking powder same measurement as the baking soda, and 1tsp of cinnamon. I did the 3x recipe since I need a large amount. I love the sweetness with the brown sugar, still moist and would definitely make this again. I had to make the 1x batch just for us and could eat just this. I’m now a cornbread lover.
This cornbread recipe has now replaced our go to recipe that we have been making for years. Thanks for the great recipe!
Can you use self rising cornmeal in this recipe?
I don’t recommend that. Self rising cornmeal has too much baking soda in it. It might turn out ok, try omitting the baking powder in the recipe.
My only cornbread recipe, my family insists on it!
Delisius!
This will be my go-to cornbread!
Delicious. Will definitely be making again.
Absolutely wonderful! It went down a treat, with butter and honey on top! Delicious, would highly recommend this recipe… Try it!!
Disappointing because it was so bland. Followed the recipe with the exception of halving the sugar (not a fan of sweet cornbread) and doubling the salt (I use unsalted butter only) and it was just blah. The texture was good, but if I use this recipe again I’ll up the salt even more and add chiles and/or cheddar cheese. I baked it in a cupcake tin; this recipe makes an even dozen. Baked at 375 for 20 minutes. There are only two of us here so plan to freeze the rest for future use.
When you change the recipe and call it blah etc., you are calling your own cooking disappointing. It’s not nice to redo something and when it doesn’t turn out to your liking you then give a bad review.
That’s your own creation you don’t like.
@GMA EXACTLY!! Well said!!
Yep! Totally agree! I am so glad he didn’t bring down the ratings because this was super delicious! Love all of the recipes I’ve made here so far! She is turning me into the cook I never knew I could be!
Oh my gosh! I have tried so many cornbread recipes and this is BY FAR the best. So sweet and more like cake. I loved it!
AMAZING and approved by all the boys/men in my house!!! Bakes perfectly!
I only ever make this recipe now. It is incredibly good. Thank you for such a great recipe.
Wonderful cornbread! My husband loved it! He said the taste was great and he liked it didn’t break apart when picked up.
I baked it in a cast iron loaf pan…it took about 35/40 minuits. The out side was nice and crisp the inside was moist with just a little crumb.
This will be my go to cornbread from now on.
This is definitely the best cornbread of have ever eaten!
I have made this recipe twice now and it was great both times. The first time for corn bread stuffing and the next for eating with maple syrup and butter, yum so good. This is definitely a keeper. Thank you Lauren!
When making this recipe into muffins, does it yield 12 or 24 muffins?
It would make approx. 10-12 muffins.
Can I double this recipe and cook in a larger pan?
Yes you can! Enjoy!
Seriously the best! Doesn’t even compete with other recipes I have tried. My family and I absolutely love it. It tastes just like the cornbread at our favorite barbecue place (which is divine) and it is so easy to make! What a winner. Thank you for sharing it! 🙂
The BEST cornbread ever! Thanks for sharing!
The BEST cornbread EVER! I have made cornbread from scratch for at least 30 years! Always looking for a moist cornbread with perfect texture. This is it! Thank you so much for sharing your recipe!?
I’m going to try this in my crockpot…on low. I’m assuming I wouldn’t want to add the bacon until the end. Any other words of wisdom?
That sounds great! I hope you enjoy it!
Can I use a 9×9 pan instead ?
I tried this cornbread recipe and it is DEFINITELY my new favorite recipe. It’s sweet yet not too sweet. My family loved it. No more packaged jiffy mix for us.
Thanks Jodi! I’m so glad you think it’s a winner!
I first made this cornbread years ago and is definitely my all time best go to cornbread recipe. I took it to my office and they can not get enough of it.
It’s requested regularly for family dinners. I took it to another level by adding diced jalapeno peppers.
Marking this tonight for the 2nd time. The 1st time is was so awesome and was a real hit with my hubby. Tonight I don’t have enough butter so am going to have to use margarine and sure hope it still tastes the as great as the first time.
This is my go-to cornbread since finding it here! It is SO good! I double the recipe and use a 9×13 pan. I have even made it with 1 cup of honey in place of the sugar and einkorn flour in place of the regular flour which is a lot gentler especially for those who can’t do gluten.
Loved this recipe-the buttermilk truly makes the difference. It’s like eating cake for dinner.
I added 1 tbs of honey, and 1 teaspoon of vanilla extract. It was amazing. Thanks for sharing.
Thanks for coming back to comment! I’m glad you liked it!
Great cornbread. Have not tried chili yet.
I’m looking forward to tasting this! I have a question.. I am making this for a large group and I am wondering if I could mix it up ahead of time and store the batter in the fridge overnight so I can bake it the morning of the party?
Hi Bethany, I would not recommend making the batter ahead of time–You could try it, but I don’t think it will turn out as great…
can you sub the cornmeal in the cornbread recipe for a box of cornbread mix like jiffy or aunt jemima?
Hi Stephanie! We’ve never used one of those mixes as a substitute but I imagine it will work just fine! Let us know how it turns out!
I am making this this Friday!
Can you subsitute the cornmeal for like jiffy or just aunt jemima cornbread mix?
MMMMM. I LOVE CHILI. I FOR SURE WANNA TRY THIS ONE!!! SO EXCITED TO SEE YOU TOMORROW!