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Close up photo of corn bread slices stacked on top of each other on a white plate.
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5 from 1 vote

Buttermilk Cornbread

Buttermilk Cornbread is a delicious side for comforting home cookin’! Moist, crumbly, savory, and sweet, cornbread is a great recipe to make for the family! You can even turn stale leftovers into Southern Cornbread Dressing!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 9 people
Calories: 284kcal



  • Preheat the oven to 400°F and line an 8x8-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.


  • 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.
I have personally tested this recipe with the buttermilk 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.


Calories: 284kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 334mg | Potassium: 221mg | Fiber: 2g | Sugar: 8g | Vitamin A: 397IU | Calcium: 86mg | Iron: 2mg