Why You’ll Love This Recipe

Buttermilk Cornbread is a warm, comforting side dish that perfectly balances sweetness with a slight tang from the buttermilk. With its golden crust, soft interior, and delicious crumb, this cornbread is the ideal complement to chili, soups, BBQ, or just enjoyed with a pat of butter. Simple to make and irresistibly good, this cornbread will quickly become a favorite!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornmeal (yellow or white)
all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk
unsalted butter (melted)
eggs

directions

Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan, cast-iron skillet, or baking dish with butter or cooking spray.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as that can make the cornbread dense.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before slicing and serving.
Serve warm, with extra butter if desired!

Servings and timing

This recipe yields about 8 slices.
Preparation time: 10 minutes
Baking time: 20-25 minutes
Total time: about 35 minutes

Variations

Add a cup of corn kernels or diced jalapeños for a fun twist.
For a sweeter version, increase the sugar to 1/2 cup or drizzle with honey after baking.
Stir in shredded cheddar cheese for a cheesy cornbread.
Top with a few pats of butter and a sprinkle of coarse sea salt before serving.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Reheat in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.
Cornbread also freezes well for up to 2 months; wrap tightly in plastic wrap and foil before freezing.

FAQs

Can I make this cornbread ahead of time?
Yes, you can bake it ahead and store it in an airtight container. It will keep fresh for 1-2 days at room temperature.

Can I use regular milk instead of buttermilk?
You can use regular milk, but for the best flavor and texture, buttermilk is recommended. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Can I make this cornbread gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour, though the texture may vary slightly.

How do I make the cornbread extra moist?
Make sure to use buttermilk and don’t overmix the batter, as overmixing can make it dry. Adding a little extra melted butter can also enhance moisture.

Can I make cornbread muffins instead of a loaf?
Yes, you can pour the batter into a muffin tin. Bake for about 15-18 minutes or until golden brown and a toothpick comes out clean.

Conclusion

Buttermilk Cornbread is a warm, fluffy, and flavorful side dish that pairs beautifully with hearty meals or can stand alone as a comforting snack. With its slight tang from the buttermilk and sweet, tender crumb, it’s sure to become a staple in your kitchen. Enjoy it fresh from the oven with a pat of butter for the ultimate cornbread experience!