Buttermilk cornbread is a timeless comfort food that brings warmth and simplicity to any table. With its golden crust, tender crumb, and subtle tang, it perfectly balances sweetness and savory flavor in every bite. This classic Southern style bread is loved for its rustic charm and its ability to complement both hearty meals and light dishes alike.
The magic of buttermilk lies in the texture it creates. It keeps the cornbread moist while adding a gentle acidity that enhances the flavor of cornmeal. When combined with butter, eggs, and a touch of sugar or honey, the result is a loaf that is soft inside with a lightly crisp edge. Each slice feels rich without being heavy.
Buttermilk cornbread is incredibly versatile. It pairs beautifully with vegetarian chili, soups, stews, and barbecue, soaking up sauces and juices with ease. It is also delicious on its own, served warm with a pat of butter that melts into the crumb. For a slightly sweeter treat, a drizzle of honey or maple syrup makes it even more irresistible.
What makes this bread especially loved is its simplicity. It requires only a handful of pantry ingredients and comes together quickly, making it perfect for both busy weeknights and relaxed weekend cooking. You can bake it in a skillet for a traditional touch or in a simple pan for easy slicing and serving.
Beyond its flavor, buttermilk cornbread carries a sense of home and tradition. It is the kind of recipe passed down through generations, always welcome on the table and never out of style.
Whether served alongside a hearty meal or enjoyed as a comforting snack, buttermilk cornbread remains a true classic that delivers warmth and satisfaction in every bite.
Ingredients
- 1 cup all-purpose flour sifted
- 1 cup cornmeal yellow, medium grind for texture
- 1/2 cup sugar to taste
- 1 teaspoon baking powder for leavening
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk for moisture
- 2 pieces large eggs beaten
- 1/4 cup butter melted
Instructions
- Preheat your oven to 400°F (204°C). Grease a 9×9 inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk and beaten eggs. Add the melted butter, stirring until combined.
- Pour the wet ingredients into the dry ingredients, stirring just until blended. Do not overmix.
- Pour the batter into the prepared baking dish, using a spatula to spread it evenly.
- Bake for 20-25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the dish for 10 minutes before slicing and serving.
Nutrition
This is the best cornbread I’ve ever made! Super moist and delicious.
What a flop! My cornbread was a total mess. I bet it was the baking powder.
I dunno, I always thought cornbread is hard to mess up. Maybe there’s another issue, like the eggs were off? Just a thought.
Sounds like you rushed it! Cornbread needs some love. Maybe try again, and make sure to sift the flour and measure the baking powder right!
Who needs buttermilk? I just used regular milk and it was still fine. Not sure what buttermilk even does!
You might think that, but buttermilk adds a tangy flavor and helps keep it moist! It really makes a difference.
Yum! This was a hit at our BBQ. Thank you!
I don’t like sweet cornbread. Is there a way to make it not sweet?
It turned out kinda dry for me… maybe I overbaked it. I’ll try again!
Maybe you put too much flour? That can make it dry too. Just sayin.
Yeah, it can get dry if you leave it too long. Try checking it a few minutes sooner next time! Good luck!
Simple recipe and easy to follow! I had all the ingredients at home. 👍