Buttermilk Cornbread
This made from scratch buttermilk cornbread is everything cornbread should be. Sweet, moist, and so flavorful, this recipe is easy to make for the perfect side or served with butter and honey!
Buttermilk Cornbread Recipe
We love cornbread at our house. But nothing is worse than dry cornbread. I have to admit that I have tried multiple times to make cornbread over the years and failed multiple times. BUT… I finally created this easy buttermilk cornbread recipe that checks all the boxes. This cornbread has a rich taste and is so moist. The buttermilk in this recipe makes all the difference! My tiny cowboys raved about this cornbread and even ate it for breakfast the next day.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients are in Buttermilk Cornbread?
- All-Purpose Flour
- Yellow Cornmeal – Cornmeal is ground yellow corn. Make sure you’re adding cornmeal and not corn flour. There is a big difference in texture between the two.
- Buttermilk – Buttermilk is the star of the show here. It makes this cornbread so moist and flavorful.
- White Sugar – Cornbread is both savory and sweet. Adding sugar is important to add sweetness to this cornbread.
- Salt – I used a tiny bit of salt because salt always enhances flavors.
- Baking Soda – Baking soda is a leavening agent which causes expansion and rising of your ingredients. This is so important in the cornbread to achieve a light and fluffy texture rather than a dense one.
- Eggs
- Butter – I use salted butter in all my recipes unless otherwise specified.
Tools You’ll Need
- Measuring Cups and Spoons
- Mixing Bowl
- Liquid Measuring Cup
- Hand Mixer or Danish Dough Whisk
- 9×13″ Baking Dish
Recipe for Buttermilk Cornbread
- Preheat oven to 375 degrees F.
- In a bowl, combine buttermilk and baking soda. Let sit while preparing other ingredients. (It will get frothy.)
- Melt butter and add to a mixing bowl.
- Add in eggs, sugar and salt and mix until well combined.
- Next, add in cornmeal and flour and mix.
- Finally, add in buttermilk and baking soda mixture and mix until combined.
- Spray 9×13″ baking pan with cooking spray and transfer cornbread mixture to baking pan. Spread evenly.
- Bake for 25-30 minutes until the top of the cornbread is slightly browned or until a tester inserted in the center comes out clean.
- Remove from heat and let sit for 5 minutes. Serve warm.
- Enjoy!
Storing Buttermilk Cornbread
Store the leftover buttermilk in an airtight container and place it in the fridge for up to 5 days. You can also store it on the counter in an airtight container, but it does not last as long. My kids prefer that I just leave it out on the counter so they can steal a piece anytime their hearts desire.
Gluten Free Buttermilk Cornbread
This recipe can easily be adapted to be gluten free. You will want to swap out the flour for gluten free flour. My favorite gluten free flour is linked below. I also always caution to make sure all of your ingredients are indeed gluten free when baking.
Freshly Made on the Blog
Buttermilk Cornbread
Ingredients
- 2 cups buttermilk
- 1 tsp baking soda
- 1 cup butter, melted
- 1/2 cup sugar
- 4 eggs
- 1 tsp salt
- 2 cups yellow cornmeal
- 2 cups flour
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, combine buttermilk and baking soda. Let sit while preparing other ingredients. (It will get frothy.)
- Melt butter and add to a mixing bowl.
- Add in eggs, sugar and salt and mix until well combined.
- Next, add in cornmeal and flour and mix.
- Finally, add in buttermilk and baking soda mixture and mix until combined.
- Spray 9×13" baking pan with cooking spray and transfer cornbread mixture to baking pan. Spread evenly.
- Bake for 25-30 minutes until the top of the cornbread is slightly browned or until a tester inserted in the center comes out clean.
- Remove from heat and let sit for 5 minutes. Serve warm.
- Enjoy!
