This Buttermilk Cornbread Recipe is buttery, golden, and slightly sweet with crisp edges. Made with simple ingredients, it’s the perfect side for any meal!
If I had a dollar for every time my grandma made cornbread, I’d probably own a small country by now. Okay, maybe not a whole country, but at least a really nice kitchen stocked with every cast-iron skillet imaginable.
Cornbread wasn’t just food at our house—it was a tradition. It sat proudly next to stews, barbecue, fried chicken, and sometimes even breakfast (yes, leftover cornbread with butter and honey is elite). And let me tell you—there was always a little family drama over who got the crispiest corner piece. If you know, you know.
But here’s the thing about cornbread: it’s the ultimate no-fuss recipe. No yeast, no fancy techniques—just a handful of pantry staples, a hot skillet, and a little patience while it bakes to golden perfection. It’s the kind of comfort food that wraps you up like a warm hug.
And now? It’s your turn to make it.
Why You’ll Love This Buttermilk Cornbread Recipe?
- That golden crust! – If you love crispy edges, this recipe has your name written all over it.
- Ridiculously easy to make – One bowl, basic ingredients, no stress.
- Balanced texture – Soft and moist inside, but not cake-like.
- Perfect for any meal – Breakfast, lunch, dinner—it always fits in.
- Pairs well with everything – Seriously. Chili, BBQ, soups, or just straight-up with butter.
Ingredient Notes:
Cornbread is simple, but every ingredient pulls its weight. Here’s what makes this one so good:
The Key Players:
- Cornmeal – The soul of cornbread. Gives that signature grit and flavor.
- All-Purpose Flour – Keeps it from being too crumbly.
- Buttermilk – Adds tanginess and moisture.
- Eggs – Hold everything together.
- Butter – Adds richness (because everything’s better with butter).
- Sugar – Just a little to balance the flavors (don’t come for me, savory cornbread purists!).
- Baking Soda – Works with the buttermilk to give a little lift.
- Salt – Enhances everything.
Pro Tip: If you don’t have buttermilk, mix 1 cup milk + 1 tbsp vinegar or lemon juice and let it sit for 5 minutes. Boom—instant buttermilk.
How To Make Buttermilk Cornbread?
This recipe is so easy, you’ll have it memorized after making it once.
Step 1: Preheat & Prep
Set your oven to 375°F (190°C).
If you’re using a cast-iron skillet (which you absolutely should), stick it in the oven while it preheats. This gets the pan scorching hot, which = crispy edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- A pinch of salt
No fancy technique here—just whisk until everything’s evenly combined.
Step 3: Whisk the Wet Ingredients
In another bowl, beat together:
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- 2 large eggs
- 1 cup buttermilk
No lumps, no fuss—just a smooth mixture ready to go.
Step 4: Melt the Butter
In your hot skillet, melt 8 tablespoons of unsalted butter over medium heat. Once fully melted, remove it from the heat.
Pour the butter into your wet ingredients and mix quickly. Then, pour the wet mix into the dry ingredients and stir gently. Don’t overmix—lumps are fine!
Step 5: Bake Until Golden
Carefully pour the batter into the hot, buttered skillet (listen for that sizzle—that’s the good stuff).
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before slicing. Or don’t—I won’t judge.
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Stays fresh for up to 5 days—just warm it up before serving.
- Freezer: Slice, wrap, and freeze for up to 3 months. Thaw and reheat at 300°F (150°C).
Variations and Substitutions:
Want to mix things up? Try these fun twists:
- Cheesy Cornbread: Stir in ½ cup shredded cheddar for extra richness.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne.
- Honey Butter Cornbread: Swap the sugar for ¼ cup honey for a richer sweetness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
What to Serve with Buttermilk Cornbread?
Cornbread is best friends with so many dishes. Here are a few winning combos:
- Chili or Stew – Because cornbread and chili were made for each other.
- BBQ Ribs or Pulled Pork – Sweet, smoky, and buttery cornbread? Yes, please.
- Fried Chicken – A Southern classic. Enough said.
- Soup or Beans – Perfect for soaking up every last drop.
- Just Butter & Honey – Because sometimes, simple is best.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! It actually tastes better the next day. Just warm it up before serving.
Do I have to bake it in a cast-iron skillet?
Nope! But it does give you those amazing crispy edges. If you don’t have one, just use an 8×8 baking dish.
Can I make cornbread muffins instead?
Absolutely! Just divide the batter into a muffin tin and bake at 375°F for 15-18 minutes.
If you’re looking for a Buttermilk Cornbread Recipe that’s easy, delicious, and downright comforting, this is the one. Whether you’re serving it with chili, BBQ, or just sneaking a piece straight from the skillet (I see you), it’s the kind of recipe that just feels like home.
So, tell me—are you team sweet cornbread, or do you keep it classic and savory? Let’s talk in the comments!
Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grandma’s Buttermilk Cornbread
Ingredients
- 8 tablespoons unsalted butter
- ½ cup granulated sugar
- 1 cup yellow cornmeal
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- Salt to taste
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a mixing bowl combine 1 cup of cornmeal, 1 cup of all-purpose flour, ½ cup of granulated sugar and 1 teaspoon of baking soda. Add a pinch of salt to your liking.
- In another bowl whisk together 2 eggs and 1 cup of buttermilk until you get a smooth mixture.
- Pour the wet ingredients into the dry ones and stir until they are well combined creating a smooth batter.
- Using a skillet melt 8 tablespoons of unsalted butter, over medium heat. Once it has melted completely remove it from the heat.
- Pour the batter into the skillet with the melted butter. Whisk it in thoroughly until everything is fully mixed together.
- Place the skillet in the oven. Bake for approximately 25 to 30 minutes or until the cornbread becomes beautifully golden brown and is cooked through.
- Allow it to cool for a while before slicing it up and serving your mouthwatering cornbread.
- Indulge, in the comforting flavors of Grandma's Buttermilk Cornbread with your loved ones!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
