Buttermilk Cornbread
Buttermilk cornbread made from scratch in one skillet. Moist, tender, and lightly sweet, it bakes in 30 minutes and pairs perfectly with soup or chili.
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Nothing says fall like a warm bowl of chili and a wedge of skillet cornbread, in my house at least. This is my favorite Buttermilk Cornbread recipe, and has been for a zillion years, because it always comes out perfect. Just the right amount of sponge, not too sweet, and is a great base if you’re feeling like experimenting in the kitchen. I’ve added jalapenos, cheese, corn kernels, and it never fails to impress.
In This Post
Why You’ll Love this Buttermilk Cornbread
Nothing says fall like a warm bowl of chili and a wedge of skillet cornbread, in my house at least. This is my favorite buttermilk cornbread recipe, and has been for a zillion years, because it always comes out perfect. Just the right amount of sponge, not too sweet, and is a great base if you’re feeling like experimenting in the kitchen. I’ve added jalapenos, cheese, corn kernels, and it never fails to impress.
Pair this simple recipe with chili, a hearty soup or stew, or make a double batch and use it to make stuffing for a turkey or side dish.
Heather’s Expert Tips for the Best Buttermilk Cornbread
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Let the butter cool before mixing: Melting the butter right in the cast iron skillet coats the pan for crisp, golden edges, but give it a few minutes to cool before whisking it into the eggs and buttermilk so the eggs stay smooth instead of scrambling.
- Use room temperature buttermilk and eggs: Cold dairy can seize melted butter into little clumps. Pull the buttermilk and eggs out about 30 minutes ahead for a silky batter and a more even rise.
- Stop mixing as soon as it’s moistened: A few lumps are a good sign. Overmixing develops the gluten in the flour and gives you a tough, dense crumb instead of a tender one.
- Get it in the oven right away: The baking soda starts reacting with the buttermilk the moment they meet, so have the oven fully preheated to 425°F and bake as soon as the batter hits the skillet. Fresh baking powder matters here too.
- Season it like you mean it: After years co-founding Spiceology, I can tell you salt is what makes corn flavor pop. If you like a savory cornbread, swap in salted butter or bump the kosher salt to ½ teaspoon.
Equipment Needed
- 8-inch cast iron skillet: melts the butter and bakes the cornbread in one pan for crisp, golden edges
- Mixing bowls: one large bowl for the dry ingredients and one medium bowl for the wet
- Whisk: blends the batter quickly without overmixing
- Measuring cups and spoons: for accurate cornmeal, flour, and leavening
- Toothpick or cake tester: the easiest way to check for doneness
Ingredients in Homemade Buttermilk Cornbread
The base recipe is simple and requires only a handful of ingredients you’re likely to have in your pantry.
- Yellow Cornmeal – use fine yellow cornmeal, white cornmeal, or a mixture of coarse and fine for added texture
- All Purpose Flour – gives it the bread texture
- Baking Soda & Baking Powder – leavening agents to make the cornbread fluffy
- Sugar – white granulated sugar
- Eggs – large eggs
- Buttermilk – either low fat or full fat Bulgarian style buttermilk, see FAQ section below for how to make buttermilk
- Butter – unsalted or salted butter
- Kosher Salt – or table salt. If using table salt, 1/2 the measurement
Find the printable recipe with exact measurements and step-by-step instructions below.
How to Make Cornbread
Cornbread is one of the simplest quick breads to make as it only has a few ingredients. For the best loft in your finished bread, make sure you check the expiration date on your baking powder. Baking powder stays reliably active for about 6 to 12 months after opening if stored in a cool, dry place. See below for how to test your baking powder.
What to Serve with Buttermilk Cornbread
- The Best Chili You’ll Ever Eat: the classic pairing, perfect for crumbling a wedge right into the bowl
- Chuck Wagon Chili: a hearty, beefy chili that stands up to a thick slice of cornbread
- Turkey Chili with Yams & Black Beans: a lighter chili with a touch of sweetness from the yams
- Chorizo, Sweet Potato & Black Bean Chili: smoky and spiced, and great with a buttered wedge on the side
- Rotisserie Chicken Tortilla Soup: a quick weeknight soup that pairs well with savory cornbread
- Creamy Chipotle Tomato Soup: a smoky, creamy bowl made for dunking
Common Mistakes to Avoid & Substitutions
- Store – cooled leftover cornbread can be wrapped tightly with plastic wrap or cut into serving sizes and store in an airtight container.
- Reheat – reheat in the oven at 325ºF for about 10 minutes. Or microwave in short 30 second bursts until warmed through.
- Freeze – for longer storage wrap tightly in plastic wrap or zip top pouch and store for up to 3 months.
- Substitute type of cornmeal – I like to do a 50/50 mix of coarse ground yellow cornmeal (I buy it at the asian market) and fine grind cornmeal to add a little texture.
- Spice – try adding 1 tablespoon Chili Powder or 2 teaspoons of a blend like Tajin for a Tex-mex take on cornbread.
- Cornbread Muffins – line a 12-count muffin tin with liners or spray with nonstick spray. Divide batter evenly and bake at 350ºF for 20-23 minutes, or until a toothpick comes out clean.
- Sweeter cornbread – use a 50/50 mix of white sugar and light brown sugar to get a sweeter corn bread.
- Cornbread Croutons – I use this recipe a ton during the holiday season by making it in a square baking pan, cubing and toasting in the oven at 300ºF. Toss the croutons with cooked sausage, sauteed onions, and a few splashes of chicken stock to make a delicious cornbread dressingside dish.
- Savory Cornbread – add caramelized onions, snipped chives & parmesan cheese, or minced jalapenos.
Kitchen Tip: How to test your baking powder
Baking powder stays reliably active for 6 to 12 months after opening if you store it tightly sealed in a cool, dry place.
- Baking Powder Test – put 1/2 teaspoon baking powder in a cup. Add 1/4 cup hot water. If it fizzes strongly right away, it’s active. If it barely bubbles, it’s time to replace it with fresh baking powder.
Frequently Asked Questions
An 8-inch cast iron skillet gives you thick, tall wedges with plenty of soft crumb. A 10-inch skillet works well too and makes a slightly thinner cornbread, so start checking for doneness around 18 minutes. For a 12-inch skillet, double the recipe.
Only lightly. With just 1 tablespoon of sugar, it leans savory, which makes it a great match for soups, chili, and dressing. If you prefer a sweeter, cake-like cornbread, increase the sugar to taste or serve it with a drizzle of honey.
Stir 1½ tablespoons of lemon juice or white vinegar into enough milk to equal 1½ cups, then let it sit for 5 to 10 minutes until slightly thickened. Plain kefir also works as a one-to-one swap and keeps the same tangy flavor and tender texture.
Yes. Divide the batter among 12 greased or lined muffin cups and bake at 400°F for about 15 to 18 minutes, until a toothpick comes out clean. Find more easy bakes in my quick bread recipes.
Overbaking is the most common cause, so check it at the 20-minute mark. Packing the cornmeal and flour into the measuring cup can also add too much dry ingredient. Spoon them into the cup and level off the top for the best results.
Absolutely. Bake it a day or two ahead, cut it into cubes, and dry them in a 300°F oven for about 15 minutes until they feel like croutons. The lightly sweet, savory flavor soaks up stock beautifully without turning mushy.
If you like this recipe, try:
Buttermilk Cornbread Recipe
Recommended Tools
Ingredients
- 1 cup yellow cornmeal, or white cornmeal
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 6 tbsp butter, salted or unsalted (see notes)
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
- Preheat oven to 425ºF. If you're not using a cast iron skillet, lightly grease an 8 inch baking dish.
- Whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt in a large bowl. Set aside.
- Melt the butter in a cast iron skillet and allow to cool slightly.
- In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
- Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.
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Recipe Video
Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Please Leave a Review & Star Rating!
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Good grief there is more than one kind of cornbread in the world. Stop attacking a perfectly delicious recipe. It bakes up wonderfully and is well-balanced and moist. Everyone will enjoy it if you give it a chance
I made half of the recipe yesterday for my collard greens, I’m getting ready to make it now, but I’m making a full recipe this time. It is the best cornbread recipe that I have come across and made from online I give it 5 stars. By the way, this is the first review I’ve given on any recipe.
Kevin – you are the reason I continue to share deliciousness! I’m so happy you enjoyed this recipe. It’s truly one of my faves too. The fact that you came back to comment – PRICELESS. ◡̈ Thanks for giving my recipes a try and for sharing your thoughts. It means a lot. ~heather
Really nice…..I used white Lily self rising flour n so I left out baking powder, no baking soda, a nice sweet south Carolina finely ground cornmeal. Brown sugar granules….3 med size eggs. I used 1c sr flour to 1 c cornmeal and full stick of butter…..everything else was same. Used my Nordic ware muffin pan…made super nice muffins…..toasty crunch on bottom n sweet moist inside with nice height n golden tops! I did leave my buttermilk out for couple hours to let it bubble up , when I shook it good. room temp eggs Really lovely recipe….next time I think I will use honey and maybe a few blueberries…..this batter also makes a very nice pancake ! Thank u!
This seems to be a good recipe but it recommended an 8 inch cast iron and that was too small of a pan. Go up to maybe a 10 inch for best results, or slightly lower measurements to accommodate the 8 inch pan 💕
Thanks for the comment Kaitlyn – I haven’t had anyone state that 8 inch skillet was too small for the quantity of wet cornbread mixture before. Did it turn out ok otherwise?
I made this recipe but used skillet corn muffin molds. I reduced the temperature slightly. It turned out beautifully!
I love the skillet corn mold idea! Thanks for sharing and commenting! I appreciate it. ~heather
Easy directions and excellent crumb/ texture, but I didn’t realize that it wasn’t very sweet, and I didn’t realize until I tasted it that I guess I prefer a sweet or cornbread. However, I think I would like to try this recipe again and put some of the add-ons as suggested in previous comments.
Hi Joan – you can always increase the sugar ( up to 2/3 cup) to get a sweeter southern-style cornbread with similar texture results.
So moist and flavorful! Best cornbread I’ve ever made!
This was the best recipe I’ve made for cornbread. It does well in a glass dish. I tried muffins in a tin and they didn’t rise but ooohhh the tast. I drowned mine in honey.
i had half a carton of buttermilk i needed to use up and found this recipe. haven’t had non-sweet cornbread in a while and i was shocked at the results! i only made half the recipe and this fit into 6 very full muffin tins. and instead of buttering the sides i just mixed in the full qty of butter into the mixture and used cupcake liners. the result was a very moist and deliciously buttery/savory muffin that i will absolutely make again. no liners needed due to how buttery this is! i’ll maybe try adding some corn kernels for a bit of sweetness and texture. will be making the full qty for this again for sure!
HI Kiki! So happy you enjoyed this recipe. It is definitely a great base for add ins! I love adding thawed frozen corn and jalapenos, or even fresh grated parmesan cheese and minced green onion or chives (promise this one is DELISH). Thanks for putting your trust in my recipes!! xo ~heather
It is the best cornbread I have ever had, and it was served with chili. This is culinary perfection!
This comment made my day James! Thanks for putting your trust in my recipes – it means the world. ~heather
Great recipe! I wanted to use buttermilk in my fridge, and this recipe did not disappoint me. This is the perfect texture for cornbread dressing. I used a 10-inch cast iron skillet and the cornbread was perfect in height and texture.
Awesome!!! I’m so glad it was a hit. I have some buttermilk screaming my name from the fridge too. ha I guess I better make some too. Thanks for putting your trust in my recipes and for leaving a review! ~heather
Best cornbread ever
I did let the butter brown up in the oven before adding it. So good. Texture and moisture perfect
I let mine brown from time to time too – so glad you enjoyed it! ~heather
Great recipe! I used Crisco instead of butter. Came out perfect and delicious! If you want sweeter, add more sugar.
WOW a recipe that actually works! tastes great and is easy to follow. Thank you. I will try other recipes on your site with fingers crossed that they are as good as this one….
This is a great cornbread. It was easy to put together. It has a great color to it and good texture. My cats also were crazy for it. Who knew cats love cornbread. I will make this again.
Yes, and I used a smaller glass dish and the batter easily made two rectangular, smaller cakes, since I used a microwave that bakes, roasts and air fries as well. And delicious, moist and fluffy enough 😋
This was Delicious!!! Super moist and had such a good flavor . I’m staying with this recipe. Thank you.
I love this Donna!!! So glad you enjoyed this recipe. Make sure you tweak it in the future by adding in bacon or cheddar cheese – super yummy. xo ~heather
Great recipe for cornbread with buttermilk! Perfect amount of sweetness. I baked mine in an 8” cast iron skillet.
Convection oven / glass dish so I decreased temp to 415. Prefect results
Thanks for sharing your modifications! That will be helpful for others. I’m glad you enjoyed it! ~heather
Excellent cornbread and just right for 8” skillet!
Excellent cornbread and just right for small 8” skillet!
I need to make this in a 12” skillet. Suggestions on tweaking recipe to fit
Hi Bonnie. You can also used a greased 8×8 square or round baking dish or cake pan.
If you decide to make the recipe as is in a 12 inch skillet it will turn out thin/flat. However you can adjust the servings at the top of the recipe card and it will adjust the quantity for the ingredients to whatever you set the servings to. I’d suggest 15 servings to fit the 12” skillet.
One of the comments below states they had great success doubling the recipe and using a 12” skillet.
Excellent cornbread. Fluffy and not dense.
Thanks Robin! So glad you enjoyed this recipe. ◡̈ ~heather
Great recipe! I wanted to use buttermilk in my fridge, and this recipe did not disappoint me. This is the perfect texture for cornbread dressing. I used a 10-inch cast iron skillet and the cornbread was perfect in height and texture.
Very moist and delicious
My go to recipe.
I ♥️ hearing that Debbie! Thanks for being in my little part of the recipe world. I appreciate you. ~heather
Best cornbread ever! I have a favorite homemade recipe, but it just became my second favorite. This one is moist and has a great texture and flavor.
So glad you love it as much as we do Anita! It’s so easy to modify this recipe too by tossing in cheddar cheese and jalapenos or parmesan and scallions. Thanks for giving it a shot!! ~heather
Love this app
Good
I have used many cornbread recipes. This is one of the best I have tasted. Bravo!
So glad you enjoyed it Tony! It’s my fave too. 😉 ~heather
The best cornbread I have ever made! I added green chiles and some corn kernels but otherwise followed the recipe. I also double the recipe and use a 12″ cast iron skillet.
I’m so glad you enjoyed it Alex. I love added corn kernels too, but haven’t tried green chiles. Thanks for the suggestion! ~Heather
I would give this recipe a 5 except that I thought the salt was lacking. I will double the salt next time. The texture is perfection! I was looking for a non-sweet cornbread recipe, and this one is a keeper. I will add cheese and jalapeños next time.
I typically make it with salted butter because I also like it a little saltier. You should try that next time. ◡̈ ~heather
I made this for my dad and he loved it so much he asked for the recipe AND sent it to several friends and family members. Will definitely make this again!
This is the best cornbread I’ve ever made. My word! I’ve been searching and searching for a recipe that doesn’t use oil that I remember from my childhood. So much gratitude to you for sharing from this Kentucky girl!!
Absolutely delicious! I am using this recipe to make my dressing for Thanksgiving this year because it is amazing! I didn’t have any buttermilk so I subbed with plain kefir and it turned out great!
So happy you loved it Carol! I’ve been making this recipe for as long as I can remember and it never fails. I definitely need to try it with kefir! Thanks for the suggestion. ~heather
The perfect cornbread for serving with Chili or cube it up to make stuffing for Thanksgiving. Either way, it’s delicious.
I have a question for you can I use this cornbread recipe to make homemade cornbread dressing
You definitely can. Bake it in a square baking dish and then cut into cubes and dry in a 300 degree oven for about 15 minutes or so to get a crouton type texture. Then you can use it to make dressing. Hope that helps.
Do I leave out the sugar
Hi Christopher – you can omit it if you want. Adding the recommended amount does not make it sweet, it will still be a savory cornbread. Hope that helps. ~heather