Buttermilk Cornbread
Author: Heather Scholten | Published: Dec 18, 2024 | Updated:Jan 08, 2025
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Why I love this classic cornbread recipe
Nothing says fall like a warm bowl of chili and a wedge of skillet cornbread, in my house at least. This is my favorite 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.
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 Buttermilk Cornbread from Scratch
- Mix together your dry ingredients in a bowl and set aside.
- Melt the butter in a cast iron skillet or microwave on medium low until melted.
- Whisk the eggs, buttermilk and slightly cooled melted butter together and add to the dry ingredients.
- 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.
- Pour into the cast iron skillet and bake at 425ºF for 20-25 minutes until you have a golden brown crust and a toothpick inserted in the center comes out clean. Remove and allow to cool slightly before serving with a pat of butter, drizzle of maple syrup or honey..
Tips for Storing
- 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.
Recipes to pair with a piece of cornbread
- The Best Chili You’ll Ever Eat!
- Chuck Wagon Chili from Emeril Lagasse
- Turkey Chili with Yam & Black Beans
- Chorizo, Sweet Potato & Black Bean Chili
- Creamy Chipotle Tomato Soup
Buttermilk Cornbread FAQ’s
The acid in buttermilk is what makes the cornbread so light and airy. Substituting any other type of milk will not have the same results. If you don’t have buttermilk, you can quickly make the amount needed by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
Yes! You can make it up to 3 days ahead of time. Wrap tightly in plastic wrap or store in an airtight container. Reheat in a 350ºF oven covered in foil for 4-8 minutes, or until desired temperature.
Yep! Make sure it’s completely cooled then wrap it tightly in plastic wrap and store in a zip top freezer bag up to 3 months. Bring to room temperature before reheating (see above).
Buttermilk Cornbread
Ingredients
- 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
Instructions
- 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.
Notes
- Cornmeal – yellow is used in the recipe but white cornmeal will also work. It will just not be as colorful.
- Skillet – I used a Lodge 8″ Cast Iron pan.
Recipe By:
Co-Founder at Spiceology | More About Heather…
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.
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 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.