Buttermilk Cornbread Recipe

There is nothing that can compare to or beat the comfort of a warm slice of buttermilk cornbread straight from the oven. This is also one of my favorites because it’s quick and so simple, and it goes with just about anything-soups, chili, or sometimes just a little butter and honey. If you’ve never tasted homemade buttermilk cornbread, you’re in for a surprise.

What is Buttermilk Cornbread All About?

Buttermilk corn bread is a traditional type of bread that is Southern in nature, made with cornmeal and tangy, rich buttermilk. It is, in most cases, moist-tender and slightly tangy, which brings a satisfying appreciation of the natural sweetness of the cornmeal. It is golden, fluffy on the inside, just perfect in crumb.

Ingredients

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus more for greasing)

Instructions

1. Preheat oven to 400°F (200°C). Grease a 9-inch baking pan or cast-iron skillet with butter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together buttermilk, eggs, and melted butter until they form an even liquid.
4. Pour the wet ingredients into the dry ingredients. Stir just until barely combined—do not overmix.
5. Transfer batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes or until a toothpick comes out clean from the center.
7. Allow for a slight cooling period before slicing and serving.

Storage Tips

• Put leftovers in an air-tight container for up to 2 days on a counter.
• For storage surpassing this point, put it in the refrigerator for up to 5 days.
• Slice your cornbread and then freeze it for up to 2 months. Before anyone can have a taste of the bread, reheat it in the oven or microwave.

Serving Suggestions

• Truly good with chili and some hot soup.
• Or enjoy eating a slab of cornbread with butter and honey served warm.
• Try adding it to a casserole or stuffing.

Pro Tips

• If you want it a little sweet, add another tablespoon of sugar.
• If you want it to have a buttery taste, swap the melted butter for bacon drippings.
• For a spicy cheese touch, insert sliced jalapeños or grated cheese.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, to 1 cup of milk, just add 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

2. Is buttermilk cornbread without gluten?

Not this version, but you can replace the flour with gluten-free all-purpose mix.

3. Can I do it with no sugar?

Yes, as it is optional, only for the sweet taste.

4. What is the best pan to use?

A cast-iron skillet will yield the greatest golden crust, but any 9-inch baking dish will do.

Try It!

Buttermilk cornbread is one of those very uncomplicated, no-fail recipes that will never become out of style. It is quick to whip up, highly versatile, and always a sure crowd-pleaser. Try it once, and it will be more than certain to become a staple in your side dish repertoire. For now, get out that cast-iron skillet and bake yourself some warm, golden comfort!