Buttermilk Cornbread

This buttermilk cornbread is perfectly tender, golden, moist, and lightly sweet, ready in 35 minutes. It stirs together in one bowl and bakes up soft with that rich, buttery crumb!

A Quick Look At The Recipe

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Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Servings

16 servings

Difficulty

Easy

Calories *

167 kcal per serving

Technique

Whisk dry and wet ingredients separately, combine, then bake in a prepared pan.

Flavor Profile

Moist, tender cornbread with a slight tang from buttermilk and a lightly sweet finish.

* Based on nutrition panel

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I made this with a pot of chili and it was gone before anything else! The tip about not overmixing made a huge difference—the texture was so soft and tender. ⭐⭐⭐⭐⭐

Lauren

I make this buttermilk cornbread anytime I need something reliable to go alongside dinner. It’s one of those recipes you don’t have to think too hard about—just mix, pour, bake, and it works.

It’s especially good with cozy meals like stews, chili, sausage soup, black-eyed peas, and this grilled corn chowder, but honestly, I’ve eaten it on its own more times than I can count. Warm, with a little butter melting into the crumb? That’s dinner sometimes.

Ingredients & Substitutions

• Cornmeal: Use finely ground yellow cornmeal for a tender texture. Coarse cornmeal will make it more crumbly.
• All-purpose flour: Balances the cornmeal so the cornbread holds together nicely.
• Why do you use buttermilk in buttermilk cornbread? The key ingredient: buttermilk. It adds moisture and a subtle tang while reacting with the baking soda for lift. If you love baking with buttermilk, my buttermilk bread has that same soft, rich texture!
• Butter: Adds richness and helps create that soft crumb. Melted butter mixes easily into the batter.
• Sugar: Just enough to round out the flavor without making it overly sweet.
• Eggs: Provide structure and help bind everything together.
• Baking powder & baking soda: These leavening agents give the cornbread its light, tender rise.
• Kosher salt

See the recipe card for full information on ingredients and quantities.

Variations

• Add herbs. Stir in chopped rosemary like I do in my cornbread loaf, thyme, or chives for a fresh, savory twist.
• Make it cheesy. Fold in shredded cheddar or queso fresco like I do in my Mexican cornbread for a richer, more indulgent version.
• Toss in a little heat. Mix in diced jalapeños like my jalapeno cheddar cornbread, or a pinch of cayenne for a subtle kick.
• Opt for rustic. For a more rustic version, you can also try my sourdough cornbread with its slightly tangy crumb.

Professional Tips for Buttermilk Cornbread

• Don’t overmix the batter. Once the wet ingredients hit the dry, stir just until combined. A few streaks of flour are fine—overmixing will make the cornbread tough instead of tender.
• Use real buttermilk if you can. It’s not just about flavor—the acidity reacts with the baking soda to give you a better rise and softer crumb.
• Bake until just done. Start checking around 25 minutes. You want a clean toothpick, but not dry edges. It will continue to set as it cools.
• Let it cool before slicing. I know it’s tempting, but giving it 15–20 minutes helps it hold together and keeps the texture soft instead of crumbly.

How to Make Buttermilk Cornbread from Scratch

Use these instructions to make the perfect buttermilk cornbread every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat and prep pan. Heat oven to 400°F and grease an 8-inch square pan with butter so nothing sticks.

You can also use a cast iron skillet; starting with a hot skillet gives you those classic crisp edges.

Step 2: Mix dry ingredients. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda until evenly combined.

Step 3: Whisk wet ingredients. In a separate bowl, whisk melted butter, buttermilk, and eggs until smooth.

Step 4: Combine batter gently. Pour the wet ingredients into the dry mixture and stir just until combined. A few small lumps are perfectly fine. Don’t overmix—this keeps the crumb tender.

Step 5: Add optional mix-ins. Stir in herbs, cheese, or any additions you’re using.

Step 6: Bake until golden. Pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

Bake until golden brown with lightly crisp edges—the best crust forms right at the sides.

Step 7: Cool before slicing. Let the cornbread cool in the pan for about 20 minutes before cutting and serving.

Cool before slicing to keep each slice neat and tender.

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Before You Go

I hope you enjoyed this simple, cozy cornbread recipe. Check out our other delicious quick bread recipes for more baking inspiration!