Buttermilk Cornbread
Soft, moist buttermilk cornbread with a golden top and a hint of sweetness. Mixes in one bowl and bakes in about 25 minutes. Perfect with chili and holiday dinners.
Good cornbread is moist, tender and golden, with a little sweetness to balance the corn flavor. Buttermilk keeps it soft and gives a gentle tang.
Everything mixes in one bowl, so it is easy to make while the chili simmers.
Bake it in a square pan for neat squares or a cast iron skillet for crisp edges.
Why You’ll Love This Recipe
- One bowl
- Moist, not crumbly
- Ready in 35 minutes
- Great with chili and holiday meals
Ingredient Notes
Cornmeal: Use fine or medium yellow cornmeal. Coarse cornmeal gives a grittier texture.
Buttermilk: No buttermilk? Stir 1 tablespoon of lemon juice into 1 cup of milk and let it stand 5 minutes.
See the recipe card below for full measurements.
How to Make Buttermilk Cornbread
Heat the oven
Preheat the oven to 400°F (200°C). Butter an 8 or 9 inch square pan or a 10 inch cast iron skillet.
Mix the dry ingredients
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Add the wet ingredients
Make a well and add the buttermilk, eggs, melted butter and honey. Stir just until combined. A few lumps are fine.
Bake
Pour into the pan and bake 22 to 25 minutes, until golden and a toothpick in the center comes out clean.
Serve
Cool 10 minutes, then cut into squares. Serve warm with butter and honey.
Tips for the Best Results
- Do not overmix, or the cornbread will be tough.
- Heat the skillet in the oven first for crisp edges.
- Add 1 cup of corn kernels or shredded cheddar for variety.
- Add a diced jalapeño for a little heat.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Dry cornbread | Do not overbake. Check at 22 minutes. |
| Dense texture | Stir only until the flour disappears. |
| Sticking to the pan | Butter the pan well or line it with parchment. |
Substitutions
- Buttermilk: Milk with 1 tablespoon lemon juice, or plain yogurt thinned with milk.
- Butter: Vegetable oil.
- Sugar: Leave it out for a savory Southern-style cornbread.
What to Serve With It
- Classic beef and bean chili
- Easy roast turkey
- Slow cooker Italian meatball soup
- Honey cinnamon roasted sweet potatoes
Storage and Reheating
Fridge: Wrap and keep at room temperature for 2 days or in the fridge for 5 days.
Freezer: Wrap squares and freeze for up to 3 months.
Reheat: Warm in a 350°F (175°C) oven for 8 to 10 minutes or microwave for 15 seconds.
Tools That Make This Easier
- Cast iron skilletGives crisp, golden edges.Check price on Amazon
- Square baking panNeat cornbread squares.Check price on Amazon
- Mixing bowlsOne bowl does it all.Check price on Amazon
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Buttermilk Cornbread
Soft, moist buttermilk cornbread with a golden top and a hint of sweetness. Mixes in one bowl and bakes in about 25 minutes. Perfect with chili and holiday dinners.
Ingredients
Cornbread
Instructions
- Preheat the oven to 400°F (200°C). Butter an 8 or 9 inch square pan or a 10 inch cast iron skillet.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well and add the buttermilk, eggs, melted butter and honey. Stir just until combined. A few lumps are fine.
- Pour into the pan and bake 22 to 25 minutes, until golden and a toothpick in the center comes out clean.
- Cool 10 minutes, then cut into squares. Serve warm with butter and honey.
Nutrition (per serving)
- Calories
- 200 kcal
- Protein
- 4 g
- Carbohydrates
- 27 g
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 330 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do you make cornbread moist?
Use buttermilk and melted butter, do not overmix, and take it out as soon as a toothpick comes out clean.
Can I make cornbread without buttermilk?
Yes. Mix 1 1/4 cups of milk with 1 tablespoon of lemon juice and let it stand 5 minutes.
Is cornbread sweet?
Northern-style cornbread like this one is lightly sweet. Leave out the sugar and honey for a Southern-style savory cornbread.
Can I bake cornbread in a muffin tin?
Yes. Fill 12 lined cups and bake 15 to 18 minutes.
