I can’t think of anything more comforting than a warm slice of buttermilk cornbread with a pat of melting butter. You know that perfect balance—slightly sweet, tender inside, with those irresistibly crispy edges? That’s what we’re after here.
The secret’s in the buttermilk, which brings a subtle tang while keeping everything moist. Whether you’re pairing it with chili or just enjoying it solo, this quick-to-make recipe might just become your new go-to. And wait until you see how simple the ingredients are…
Why You’ll Love this Buttermilk Cornbread
While many cornbread recipes leave you with something dry and crumbly, this buttermilk version delivers moist, tender perfection every time. I’m talking about that ideal texture—slightly crisp edges with a soft, cake-like interior that melts in your mouth.
The secret? Buttermilk. It adds tanginess and creates a velvety texture you simply can’t get with regular milk. And with just the right amount of sweetness, this cornbread works with everything from chili to barbecue.
No fancy techniques needed, just a few simple ingredients you probably have on hand. Ready in under 30 minutes, too.
What Ingredients are in Buttermilk Cornbread?
This old-fashioned buttermilk cornbread recipe uses simple pantry staples to create that perfect balance of tender crumb and golden crust.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
When shopping for ingredients, real buttermilk makes a noticeable difference in flavor and texture compared to substitutes, though in a pinch, you could use regular milk with a tablespoon of lemon juice or vinegar stirred in.
How to Make this Buttermilk Cornbread
Step 1: Preheat Your Oven
Preheat your oven to 375°F and thoroughly grease an 8-inch square baking pan.
This temperature gives us that perfect golden crust while keeping the inside moist and tender.
Step 2: Mix the Dry Ingredients
Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl.
Whisking these together now guarantees even distribution of leaveners throughout your batter.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together 1 cup buttermilk, 1/3 cup vegetable oil, and 1 large egg until well combined.
The buttermilk’s tanginess is what gives this cornbread its distinctive flavor—wouldn’t dream of skipping it.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined.
Ever notice how overmixing makes cornbread tough? We’re going for tender crumbs here, so a few small lumps are actually perfect.
Step 5: Transfer to Baking Pan
Pour the batter into your greased baking pan, using a spatula to spread it evenly into the corners.
The batter should be relatively thick but pourable—just right for developing that classic texture.
For professional results, consider using professional bakeware designed to work alongside your stand mixer for consistent baking performance.
Step 6: Bake to Golden Perfection
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
The kitchen will fill with that warm, comforting aroma that practically announces dinner is ready.
Step 7: Cool Slightly Before Serving
Allow the cornbread to cool in the pan for about 5 minutes before cutting.
This short rest helps the texture set up properly, making for cleaner slices and better structure.
Step 8: Serve Warm with Toppings
For the most delightful experience, serve this cornbread while it’s still warm, perhaps with a pat of butter or drizzle of honey melting into each slice.
The contrast between the crisp edges and soft center is absolutely worth savoring.
What to Serve with Buttermilk Cornbread
This golden, tender cornbread practically begs for good company at the table. For dinner, nothing completes the picture like a steaming bowl of chili or hearty beef stew—the cornbread soaks up those rich flavors beautifully.
Feeling Southern? Pair it with collard greens and black-eyed peas for a soul-warming meal.
When I’m craving something lighter, I serve wedges alongside a crisp garden salad with tangy vinaigrette.
For breakfast, warm cornbread with a drizzle of honey and fresh berries makes for a sweet start to the day.
And don’t forget the drinks—sweet iced tea or a glass of cold milk complements those buttery, crumbly bites perfectly.
Who knew something so simple could be so versatile?
Buttermilk Cornbread Substitutions and Variations
Need to switch things up? This cornbread recipe is wonderfully adaptable:
• No buttermilk? Mix 1 tablespoon of vinegar or lemon juice with regular milk and let sit for 5 minutes.
Dietary swaps:
- Gluten-free: Replace flour with a 1:1 gluten-free blend
- Dairy-free: Use plant milk + 1 tablespoon vinegar instead of buttermilk
- Vegan: Substitute a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- Lower sugar: Reduce to 2 tablespoons or use honey instead
Flavor boosters:
- Fold in 1 cup fresh corn kernels or 1/2 cup shredded cheese
- Add 1-2 chopped jalapeños for a spicy kick
- Stir in 4 strips of crumbled bacon and 1/4 cup chopped chives
- Fall version: Add 1/2 teaspoon cinnamon and 1/4 cup pumpkin puree
Finishing touches: Brush with melted butter when hot from the oven, or drizzle with honey for extra sweetness.
Leftovers and Storage for this Buttermilk Cornbread
This cornbread is at its absolute best when fresh from the oven, but leftovers still make for delightful snacking. Here’s how to keep it tasty:
Final Thoughts
This buttermilk cornbread recipe truly captures the essence of comfort food—simple ingredients transforming into something golden and soul-warming.
What makes grandmother’s recipe special isn’t fancy techniques or exotic ingredients, but the perfect balance of sweetness and that distinctive tang from real buttermilk.
It’s an ideal accompaniment for weeknight chili dinners, holiday feasts, or Sunday suppers when the family gathers around the table.
The versatility makes it a staple worth mastering, adaptable enough for any season but especially welcome when there’s a chill in the air.
Sometimes the most memorable dishes are the ones that have been passed down, waiting patiently for us to continue their story.
Just like pumpkin bread recipes, this cornbread benefits from proper baking time and a complete cooling process to achieve the perfect texture.