Buttermilk Cornbread is tender and buttery with a hint of sweetness! This from-scratch recipe beats any box mix and uses coarse cornmeal, buttermilk, butter, and sugar, and packs an incredible texture and flavor.
It’s a delicious side for comfort foods like pulled pork and you can even turn stale leftovers into Southern Cornbread Dressing!
This cornbread is such a great recipe is made with pantry staples like cornmeal, flour, and sugar, it has a hint of sweetness to compliment warm, savory dishes.
Luckily, it’s super easy, too. I find myself making it often in the fall and winter because it goes so well with warm meals like soups, stews, and chowders.
Another perk of this sweet cornbread recipe? Any leftovers that go stale can be made into Southern Cornbread Dressing, a delicious side dish that’s perfect for Thanksgiving!
Why This Recipe Works:
- Flour & Cornmeal: By using a mix of the two, you’ll get a perfectly tender and only slightly crumbly cornbread. It’s easy to butter and doesn’t fall apart.
- Mixed By Hand: This recipe requires a gentle touch. So ignore the impulse to use a stand or hand mixer and stick to a rubber spatula and mixing bowl.
- Buttermilk: This gives flavor and moisture to the bread while working with the baking soda for a perfect rise and texture!
- Salted Butter: I tested this recipe with both salted and unsalted and much preferred the salted version. It was everything a salty, buttery, and delicious piece of cornbread should be!
Buttermilk Cornbread Ingredients:
The base of this homemade cornbread is cornmeal and all-purpose flour. Next, baking powder and baking soda, which help the bread rise, are added to the dry ingredients. You’ll also add a pinch of salt.
The butter is melted for this recipe, then added to the other wet ingredients, which are buttermilk and an egg. As opposed to regular milk, buttermilk gives this Southern Cornbread recipe a distinctive tang while making everything tender and moist.
Last, sugar is added for a touch of that signature sweetness!
How To Make Southern Cornbread From Scratch:
Preheat the oven to 400 degrees F and line an 8×8-inch baking pan with parchment paper; set aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Melt the butter and allow it to cool.
Then beat together the butter, buttermilk, egg, and sugar until combined. Make a well in the cornmeal mix and pour in the wet ingredients.
Gently stir together the wet and dry ingredients, just until combined. The batter will be lumpy.
Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Bake until a toothpick inserted into the center of the bread comes out clean.
Frequently Asked Questions:
Can you make it in a cast iron skillet instead of a baking pan?
Yes! Pop the skillet in the preheating oven with a tablespoon of butter for a couple of minutes so it warms up.
Pull out the hot skillet then spread the melted butter along the bottom and up the sides. Use a basting or pastry brush to make sure the pan is fully and evenly coated.
What’s the difference between cornmeal and corn flour?
Cornmeal is coarser than cornflour and has more corn flavor. Corn flour should not be used as a substitute in this recipe because it will yield a much different texture. Look for stone-ground cornmeal for the best results.
How long does cornbread last?
This particular recipe will hold its texture and flavor for about 4 days when stored in an airtight container at room temperature. However, the best flavor and texture will be the day of and after baking.
Can I freeze cornbread?
Yes. Allow the cornbread to cool completely to room temperature, then wrap in plastic wrap and place in a freezer bag and freeze for up to 3 months. Unwrap and thaw at room temperature.
What do you eat with it?
Cornbread tastes delicious with a number of toppings and is especially tasty when served with comfort food meals. Try serving it with:
- Butter and honey
- Herb Butter
- Jalapeno dips or spreads
- Beef, Vegetarian, or Turkey Chili
- Pozole (Mexican stew)
- Beef Stew
- Spicy Little Smokies
- Macaroni and Cheese
- Corn Chowder
- Baked Beans
…and so much more!
Buttermilk Substitute Ideas
Don’t have buttermilk? That’s okay! Luckily, this ingredient can easily be substituted in a few different ways:
- Milk + acid: Mix roughly one cup of whole milk with 1 tbsp of lemon juice or vinegar. Let sit for 10 minutes before using it.
- Milk + sour cream: Use milk to thin sour cream; about ¾ cups sour cream with ¼ cup milk.
- Milk + plain Greek yogurt: Similar to the combination above, you can mix ¾ cups sour cream with ¼ cup milk.
I have personally tested this Buttermilk Cornbread recipe with the milk and lemon juice method and it worked great. This recipe requires 1¼ cups of buttermilk so it’s best to make 1½ the substitute, then just use the amount you actually need.
More Bread Recipes:
- Perfect Yeast Rolls – Soft, golden brown, and bakery perfect!
- Cheddar Drop Biscuits – Simply drop this simple biscuit dough on a pan, then bake!
- Garlic Parmesan Breadsticks – These dippable sticks are delicious when dunked in marinara.
- Garlic Parmesan Monkey Bread – This easy pull-apart bread is made with canned buttermilk biscuit dough!
- Best Easy Monkey Bread – The original Monkey Bread recipe is sticky, sweet, and full of ooey-gooey goodness!
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Buttermilk Cornbread
Ingredients
- 1½ cups all-purpose flour
- 1 cup coarse yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup salted butter melted and cooled
- 1¼ cup buttermilk room temperature
- 1 large egg room temperature
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 400°F and line an 8×8-inch baking dish with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
- In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar. The mixture may be slightly lumpy, that's okay.
- Create a well in the dry ingredients and pour the wet ingredients in. Use a rubber spatula to fold together, do not overmix. It's okay if the batter is a little lumpy.
- Bake for 22 to 25 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Top with butter immediately after coming out of the oven, if desired. Slice and serve warm.
Video
Notes
- Do not use an electric mixer for this recipe.
- The melted butter should cool and the buttermilk and egg should sit out on the counter for 30 minutes or so. The goal is to bring everything to room temperature before combining.
- I have tested this recipe with both salted and unsalted butter. I personally preferred it with salted, but you can use unsalted too, however, I would recommend increasing the salt to 1 teaspoon if you do.
- Do not let the batter sit after mixing. Get it in the oven as soon as possible for the best texture.
- I like to add a tablespoon or two of butter to the top of the cornbread after baking and cover with aluminum foil for 5 minutes.
- Don’t have buttermilk? That’s okay! Luckily, this ingredient can easily be substituted in a few different ways:
-
- Milk + acid: Mix roughly one cup of whole milk with 1 tbsp of lemon juice or vinegar. Let sit for 10 minutes before using it.
- Milk + sour cream: Use milk to thin sour cream; about ¾ cups sour cream with ¼ cup milk.
- Milk + plain Greek yogurt: Similar to the combination above, you can mix ¾ cups sour cream with ¼ cup milk.
Nutrition
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Adapted from Sweet Home Cafe.
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