Buttermilk Cornbread

Updated On: Nov 16, 2023

This post may contain affiliate links, please see our privacy policy for details.

This classic recipe for Buttermilk Cornbread is moist and pairs great with chili or soup. Use it to make cornbread stuffing or make it when you just need a slab of comfort food.

buttermilk cornbread

Nothing says fall like a warm bowl of chili and a wedge of cornbread, in my house at least. This is my go-to 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.

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.

how to make super moist and delicious cornbread

Ingredients in Buttermilk Cornbread

The base recipe is simple and requires only a few ingredients you’re likely to have on hand.

ingredients to make buttermilk cornbread
  • Cornmeal
  • All Purpose Flour
  • Baking Soda & Baking Powder
  • Sugar
  • Eggs
  • Buttermilk
  • Butter
  • Kosher Salt

Find the printable recipe with exact measurements and instructions below.

How to Make Moist Cornbread

ingredients to make moist cornbread
1) Add dry ingredients to a bowl
2) Add eggs and butter to buttermilk and mix to combine.
3) Whisk wet ingredients into the dry ingredients until just moistened. There might still be lumps and that’s ok.
4) Pour into skillet and bake to golden perfection.
  1. Mix together your dry ingredients in a bowl and set aside.
  2. Melt the butter in a cast iron skillet or microwave on medium low until melted.
  3. Whisk the eggs, buttermilk and slightly cooled melted butter together and add to the dry ingredients.
  4. Whisk the wet and dry together just until incorporated. You don’t want to overwork the flour so there should be a few lumps left.
  5. Pour into the cast iron skillet and bake at 425ºF for 20-25 minutes. Remove and allow to cool slightly before serving.
cornbread recipe using buttermilk

Tips for Storing

  • For storing – once it’s cooled, wrap it tightly with plastic wrap or cut into serving sizes and store in a zip top bag.
  • For reheating – reheat in the oven at 325ºF for about 10 minutes. Or microwave in short bursts until warmed through.
  • How to freeze – wrap tightly in plastic wrap or zip top pouch and store for up to 3 months.
classic buttermilk cornbread

Buttermilk Cornbread

A simple and fail proof recipe for Buttermilk Cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 Servings


  • 1 cup yellow cornmeal
  • ¾ cup all purpose flour
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 ½ cups buttermilk
  • 2 large eggs


  • Preheat oven to 425ºF. If you're not using a cast iron skillet, lightly grease an 8 inch baking dish.
  • Whisk together cornmeal, flour, sugar, baking powder, baking soda, and 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.


  1. Cornmeal – yellow is used in the recipe but white cornmeal will also work. It will just not be as colorful.
  2. Skillet – I used a Lodge 8″ Cast Iron pan. 


Calories: 197kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 59mgSodium: 230mgPotassium: 126mgFiber: 2gSugar: 3gVitamin A: 323IUCalcium: 87mgIron: 1mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Made with in Vancouver, WA. All rights reserved.