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. 👍
I think I forgot the baking powder… it didn’t rise at all! Oops.
Don’t worry, it happens to everyone! Just make sure to double check next time. At least it still tastes good, right?
Yuck! Didn’t like this at all. Too sweet for my taste.
I had a problem with the baking time. Mine came out a bit too dry. Maybe I overcooked it?
I had the same issue once! I think it really depends on your oven. Some run hotter than others. Maybe try a lower temp next time?
Simple recipe, easy to follow. Perfect side for chili nights! 😊
Sounds good but I don’t trust recipes with buttermilk. Isn’t it just sour milk? 🤔
I made this cornbread last night! It was so fluffy and went great with my chili 🍲. Thanks for sharing! 🙌
I don’t understand why you’d put sugar in cornbread. Isn’t it supposed to be savory?
This turned out super moist and the crumb is perfect. I used a little less sugar and it still tasted great with chili. Will make again!
Yes!! The moist crumb is the best part of cornbread, and chili pairing is genius. 😄
Quick question: is 1 cup cornmeal medium grind actually the same as polenta? I used polenta and it was kinda grainy.
Tastes just like my grandma’s recipe! Brings back memories. Will make again!
My toothpick test worked! Clean in the center and the edges were golden. Great base cornbread recipe for soups/chili.
Not gonna lie, I don’t get the point of melted butter in this—seemed like it just made it oily. Flavor was okay though.
Yum! Best cornbread ever! My grandma always made hers with corn kernels added, I think I’ll try that next!
Too sweet for my liking. I think I’ll cut the sugar in half next time.
Really good, but my oven runs hot. I almost burned mine! Next time I’ll lower the temp a bit.
I was skeptical about this recipe, but wow! It came out fluffy and delicious! Thanks for sharing!
I don’t usually trust recipes with “to taste” sugar, but it turned out fine. However, my batter looked thicker than expected—maybe my cornmeal grind was different? Still delicious with butter.
I’m not sure about “1/2 cup sugar to taste.” I used a full 1/2 cup and it was kinda sweet for me. Still tasty, but I’d dial it back.
I loved the texture! But mine got a little burnt on the edges. Might need to lower the temp next time.
I tried this with gluten-free flour and it kinda held together. Corn flavor came through, but it was more crumbly. Still worth it.
I overmixed like the instructions warned me not to, so it got kinda tough. Still edible, but the lesson was clear 😅
400°F seems high? I baked it and the top browned fast while the center was slightly dense. Still tasty though.
Super easy and honestly smelled amazing while baking. Next time I’ll cool it a bit longer before slicing so it doesn’t crumble as much.
I don’t know… I cooled mine the full 10 minutes and it still kinda crumbled. Maybe my cornmeal was too fine? Or I baked it a little too long? Either way, flavor was good though.
Yes!! The crumbly part is usually from slicing too soon. I cool mine a bit longer too—like 15-20 minutes—then it holds together way better. Smells amazing while baking is so real.
Not gonna lie, I think the baking soda + baking powder is overkill. My cornbread rose weird and had a slightly bitter note. Might be my buttermilk being old? Idk.
Not bad, but I think it could use more sugar. It was a bit bland for my taste.
I totally agree! I added a bit more sugar and it was way better. Sweet cornbread rocks!
Made this today and it came out really tender. The cornmeal texture is perfect, not gritty. I used slightly less sugar since my buttermilk was already tangy—still great!
Cornbread with only 20 minutes? I dunno. I expected it to be denser and I also thought it needed more butter. The flavor was fine but not mind-blowing.
Needs more butter.
I don’t know what I did wrong but mine came out like a rock! Maybe my baking soda was old?
It could be your baking soda! Make sure it’s fresh next time. I’ve had rock-hard cornbread too. Don’t give up!
Maybe you mixed it too much? Overmix can make it tough. Just stir till combined next time.
Super easy to make and turned out perfect! I paired it with chili and it was a hit at dinner.
I don’t trust recipes with buttermilk, too sour for me. I used regular milk and it still came out okay.
This cornbread recipe is amazing! So easy to follow and it came out perfect. Will make it again for sure!
Made this for dinner and it turned out really tender. The buttermilk vibe is legit. I baked mine closer to 23 minutes—perfect golden top.
Hmm I tried it and it was kinda sweet for me (I used the full 1/2 cup sugar). Still not bad, but the inside felt a little dense. Did you use medium grind cornmeal or fine? Maybe I overmixed too.
Yes! “Buttermilk vibe” is spot on 😂 Mine also came out super tender, and I love that golden top. I followed the bake time pretty close but next time I’ll try your ~23 minutes.
Made this today and it came out super tender. The buttermilk really helps—mine was golden and the toothpick test worked perfectly.
I didn’t sift the flour and mine got a bit clumpy in spots. Still edible, but I think this recipe really needs the whisking/sifting step.
I’m skeptical about the sugar “to taste.” I used 1/2 cup exactly and it was almost dessert-y with chili, so adjust if you’re serving savory.
LOVE LOVE LOVE this cornbread! Best I’ve ever tasted!
I might be doing something wrong, but 9×9 is small—mine overflowed a little in the dish. Also, 400°F feels too high? Still tasty though.
Can I use regular milk instead of buttermilk? I don’t have any right now.
Not bad, but cornbread should be sweeter and more crumbly. This one was more like a soft cake texture. I’d probably use more sugar next time.
The instructions say 9×9 dish, but my batter seemed thick—almost like a paste. Still baked up fine, just not the crumb I expected.
This cornbread is sooo good! I made it for a family gathering and everyone loved it.
This cornbread recipe was just amazing! So fluffy and sweet. I will definitely make it again!
I’m so glad you liked it! Cornbread is the best side for chili! 😊
Just made this. It’s alright – not my favorite, but my kids gobbled it up. So I guess it was a success?
Cornbread meh. I prefer muffins. 🥱
Why call it cornbread when it’s basically cake? 😅 Still tasty though. I’ll make it again with less sugar and maybe add corn kernels for more bite.
I get what you mean 😄 But I think cornbread can be a little sweet—this one’s just more “tender” than the savory kind. Cutting the sugar and adding kernels sounds like a perfect upgrade!
lol it *is* basically cake 😂 I made it once and it was sweet sweet. If you add corn kernels won’t it get too wet though? Maybe use less buttermilk? Not sure.
Cornbread is not supposed to be sweet! This is just wrong. Can’t believe people like this.
Yummy! My kids loved it 💕. So much better than store-bought!
Glad to hear your kids enjoyed it! Cornbread is super easy to make and so much healthier than store-bought options. 💕
Why 9×9? I accidentally used 8×8 and it was thicker. Tasted good but needed longer bake time—like 35 minutes.
Made this last night and it came out perfectly golden. The crumb is tender and not too sweet—exactly what I wanted for chili night. Followed the “don’t overmix” step and it really helped.
I had to tweak it a bit, used honey instead of sugar. Still turned out okay, but not sure if I’ll make it again.
Not sure if you should mess with the classics. Cornbread needs sugar, or it ain’t the same! But if you liked it, that’s cool too.
Honey instead of sugar? That’s interesting! I wonder how it changed the taste. I’ve only ever used sugar in cornbread. But glad it still turned out okay for you!
Okay this is actually good. The texture is nice from the medium cornmeal, not gritty like some recipes. Will make again for sure.
I don’t understand why people add so much sugar to cornbread. It’s not a cake! Just use less sugar next time.
The texture was awesome—medium-grind cornmeal gives it that little crunch. I did overmix once and it got tougher, so don’t do that.
I forgot to sift the flour (oops). Also used low-fat buttermilk and it turned out okay, but not as rich. Still would make again.
I think I underbaked—middle was a bit gummy after 20 minutes. Maybe my oven runs cool. Still, it tasted buttery and good.
That gummy center usually points to underbaking or the oven running a bit cool. I’d give it another 5–8 minutes and keep an eye for golden edges + a clean toothpick. Also, make sure you’re using a 9×9 pan (not bigger), since that changes thickness.
Pretty good, but mine came out a little dry at 25 minutes. Next time I’ll check at like 18-20. Flavor is solid though!
Why 9×9? I used an 8×8 and it took longer—like 30 minutes. But flavor is legit, so I’m not mad.
Not gonna lie, I’m skeptical of the “don’t overmix” part because I always stir. It was slightly dense, but still edible and flavorful.
This turned out super golden and fluffy for cornbread—love the buttermilk tang. I baked mine about 23 minutes and it was perfect.
Yes! The buttermilk tang is everything—mine also came out super golden. I’m usually skeptical with cornbread but this one’s legit. 🙌
I think 23 min might be long? Mine started getting too dark around 18, so I pulled it early. Still tasty though, kinda sweet and fluffy. Next time I’ll watch it closer 😅
Pretty solid, but my oven must run hot because it was done closer to 18 minutes. Next time I’ll start checking early. Flavor is sweet and buttery, though.
I followed everything except I forgot to sift the flour (oops). Still came out good, just a bit denser. Will make again.
I tried this with “regular” milk because I didn’t have buttermilk… it wasn’t the same. Could taste it immediately. Don’t substitute unless you have a proper method.
I’m not a big baker but this was easy. I didn’t overmix like the recipe said and that probably saved me. Tastes like comfort food.
Wow, 20-25 minutes is fast. I was skeptical but the toothpick came out clean and it’s golden. Great recipe, I’ll make it again.
Easy and delicious. 10/10 with honey butter. Also, who knew cornbread could be this tender.
This is my new go-to. The butter + buttermilk combo is perfect. I served it with chili and everyone went back for seconds.
Question: is it 2 large eggs or 2 pieces large eggs? like… does anyone measure ‘pieces’ lol. I used 2 eggs anyway and it worked.
This came out so tender and not too sweet. The cornmeal texture is perfect. I baked mine 23 minutes and it was spot on!
23 minutes sounds right, but I usually have to go closer to 28 in my oven. Still, the buttermilk makes it way more tender than regular mixes. Might try adding a little more butter next time.
Yes!! I love that it’s not overly sweet—this is exactly how cornbread should be. I’m glad the cornmeal texture worked out for you too. 😊
Yum!
I used buttermilk I made with vinegar (I know, not exactly the same) and it still turned out decent. The crumb was a little tighter but flavor was there.
Honestly I’m skeptical of “just whisk and bake” cornbread, but wow. Very easy and the toothpick test was spot on.
Idk i tried it and i think my cornmeal was too fine? Still edible but more like cake. Maybe i overmixed cuz i was rushing. Your post makes me wanna try again with medium grind
Same—“just whisk and bake” sounds a little too simple for cornbread. But the texture turned out great for me too. The toothpick test really does work here.
Pretty solid recipe, but I think 20 minutes was a hair short for my oven (closer to 27). Also, don’t skip the “don’t overmix” part—mine got tough when I over-stirred.
I swear I measured the baking soda wrong or something, because it didn’t rise much. Maybe my eggs were too cold. Anyone else?
I had the same problem once. Turned out my “1/2 tsp baking soda” was more like a pinch because I keep the measuring spoon loose 😅. Could you be a little under? Cold eggs might contribute, but wrong dose is my bet. 400°F too, right?
Yes! I’ve noticed if the eggs (or buttermilk) are too cold, the batter behaves weird and the rise is less. I usually let everything sit out 10-15 minutes before mixing. Also—make sure your baking soda is fresh; that stuff loses power fast.
Made this tonight and it came out perfectly golden. The crumb is tender but still has that nice cornmeal texture. I didn’t overmix like the recipe says—big difference!
The instructions say don’t overmix, and I definitely almost did because I was rushing. Still edible though… just denser.
Pretty good! I only reduced the sugar a bit and it still worked. Next time I might bake a couple minutes longer because mine was a touch softer in the center.
Wow. Best cornbread I’ve had in ages—my family asked for seconds. 10/10.
Hmm, I always thought cornbread needs more sugar—like at least 1 cup. But I guess if the buttermilk does the work it makes sense. I’ll try it next time.
That’s awesome!! 🙌 Glad your family loved it—seconds is the best compliment. Did you stick to 400°F and not overmix?
Mine was a bit too sweet and crumbly at the edges. Next time I’ll cut the sugar a little—maybe 1/4 cup instead of 1/2.
Good catch! 1/2 cup sugar does make it pretty dessert-y. I’ve had better results cutting it to ~1/4–1/3 cup and it stays more tender than crumbly at the edges.
Hmm maybe your oven runs hot or you overbaked it a bit. I usually bake closer to 20 min—if it goes 25+ mine gets dry/crumbly too. Sweetness is part of it but timing matters.
Not enough sugar for my taste—mine was more savory than sweet. Also I used salted butter and had to watch the salt.
Honestly my toothpick test came out clean at like 18 minutes. I pulled it early and it stayed moist. Great instructions.
Loved the texture from the cornmeal. My only gripe: I think 20 minutes was a tad short for my oven (more like 24), but overall solid.
Totally agree—cornbread can be a little oven-dependent. I usually end up at ~22–24 minutes too, and it makes a difference for that “set” middle.
Not bad! Also I accidentally used self-rising flour instead of AP and it still rose??? Kinda magic, kinda lucky.
I followed it pretty closely, but mine came out a tiny bit dry. Next time I’ll double-check the buttermilk amount and maybe underbake by a minute or two.
400°F feels a little high to me, but it worked. Crust was crisp and the inside stayed tender. Great side for chili.