By Sam 171 Comments
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
Jump to RecipeJump to VideoPrint Recipe
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 chili, 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
Is milk or buttermilk better for cornbread?
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.
Should cornbread be sweet?
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!
Why is my cornbread dense?
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 andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook
Buttermilk Cornbread Recipe
A slightly sweet, soft & moist buttermilk cornbread recipe you’ll want to make over and over again!
4.98 from 70 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 9 servings
Calories: 269kcal
Author: Sam Merritt
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 well
2 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
Serving: 1serving | Calories: 269kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 166mg | Potassium: 197mg | Fiber: 2g | Sugar: 12g | Vitamin A: 240IU | Calcium: 76mg | Iron: 1mg
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.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
Related Recipes
- Easy Drop Biscuits
- Homemade Breadsticks
- The Best Dinner Rolls
- Homemade Crescent Rolls
« Kitchen Tips: Buttermilk Substitute
Chicken Corn Chowder »
Reader Interactions
Comments
Kiyoko Soto
We love this recipe. My friends ask my mom to make it all the time.Reply
Bob
I am a 74 year-old man who just started baking. I’ve tried a half-dozen cornbread recipes. I have to admit, this is the best recipe that I’ve had. I also appreciate that you gave a tip on making a buttermilk substitute. It surprised me. To get to a store, I have to drive close to 10 miles. So, thank you for having these wonderful bread recipes available.
Be well,
BobReply
Andrzej migas
not a bad recipe but it’s so sweet you can call this corn cake instead of corn breadReply
Gayle Campbell
This is by far the best and most moist cornbread I have made. It was so good, I immediately made another pan!Reply
« Older Comments
