A simple one-bowl bake, this homemade cornbread recipe with buttermilk takes 30 minutes from start to finish. Irresistibly moist and buttery with a golden crispy crust, the quick cornbread is delicious with a drizzle of honey or a bowl of hearty roasted pumpkin soup.
Soft and moist, this homemade cornbread recipe with buttermilk is fantastic. Made from scratch, a warm slice of freshly baked cornbread is pure comfort food.
It’s a simple, timeless recipe that belongs in every kitchen. Whether you like your quick cornbread sweet, savory, or somewhere in between, you can tweak the recipe to get the right flavor. Just keep those oven mitts handy (you’ll see why in a moment).
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Why you’ll love this cornbread recipe?
It’s incredibly easy to make with just a handful (and mostly) of pantry ingredients.
It comes together in just minutes, making it perfect for a last-minute addition to your meal.
It is a fantastic side dish that pairs well with a wide range of meals, whether it's my easy Moroccan vegetable stew, spicy minced mutton curry, avocado egg salad, or creamy pea soup!
Golden, crispy edges and the soft, tender crumb inside create an irresistible texture.
Subtly sweet with a slight tang from buttermilk makes every bite full of flavor.
Recipe ingredients
Flour: All-purpose flour is the backbone of cornbread and makes sure it’s neither too crumbly nor too cakey.
Cornmeal is the star of the show. It’s what gives the bread the signature gritty texture, sweet, nutty flavor, and beautiful color. Yellow cornmeal is the traditional choice. You can use coarse or fine. But if you have neither, polenta will work in a pinch. White cornmeal is another great substitute, but it will not give the bread the yellow hue.
Buttermilk makes the bread moist and subtly tangy, something you’ll love with the sweetness of the cornmeal. Buttermilk also makes the bread rich without being too heavy.
Baking powder makes your cornbread light and fluffy.
Baking soda makes the bread rise and helps it brown. Make sure both the soda and powder are active and fresh.
Salt enhances and balances the overall flavor. Without it, the cornbread might taste flat and dull.
Sugar adds a touch of sweetness. You can use whatever is at hand—raw, cane, brown, or regular white. You can even make a cornbread recipe with honey.
Eggs bind the cornbread batter, holding the ingredients together while also adding moisture and richness. Lightly beating them helps distribute them evenly.
Butter makes the bread rich and buttery. I used salted butter for that lovely savory flavor. Keep a tablespoon of butter aside for greasing your baking pan.
See the recipe card for full information on ingredients and quantities.
Variations
The basic cornbread recipe is already delicious, but if you want to switch it up, there are plenty of ways to do it. You can make it a little sweeter, add some spice, or mix in your favorite ingredients. Here are some ideas:
- Add jalapeños to the cornbread recipe for a spicy kick.
- Mix in cheddar cheese for extra flavor like in these cheddar cheese scones.
- Use creamed corn for a softer, almost pudding-like texture.
- Fresh corn kernels. Canned corn works too—just make sure to drain it well.
You can also try adding bacon bits, fresh herbs, nuts, or even dried cranberries. With so many options, cornbread never gets boring!
How to make cornbread from scratch?
Preheat the oven. Grease an 8" x 8" pan with 1 tablespoon butter. Place the pan in the oven while it's preheating.
Step 1: Combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl. Add beaten eggs and buttermilk.
Step 2: Whisk the ingredients until just combined.
Step 3: Gently mix in the melted butter.
Step 4: Ready cornbread batter.
Step 5: Carefully remove the hot baking pan from the oven using oven mitts and pour the batter into the pan.
Step 6: Bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Final Step: Let the cornbread rest for 30-40 minutes before cutting into squares and serving!
Pro tips
- Use room-temperature ingredients.
- Don’t overmix the batter.
- The best way to make cornbread is in a cast-iron skillet, but a metal, glass, or ceramic baking pan works well too. Just ensure it’s heated before you pour the bread batter, which is why you’ll need oven mitts.
- How do you heat the baking pan? Grease it and slide it into the oven while it’s set to preheat.
- Grease the pan with butter. LIBERALLY. So, the cornbread doesn’t stick. More deliciously, as it bakes, the butter melts and sizzles, making the bottom and sides crisp, golden, and buttery.
Best way to serve
My favorite way to have cornbread is warm with a pat of butter and a drizzle of honey. It makes a great simple breakfast with cinnamon honey butter, homemade fig jam, strawberry chia jam, or this 3-ingredient orange marmalade.
The homemade cornbread recipe is also an ideal companion for soups, stews, and chili. The bread’s slightly sweet flavor contrasts beautifully with the rich, savory taste of these dishes.
Recipe FAQs
Cornmeal and polenta both come from ground corn, but they’re not quite the same. Cornmeal is usually finer, giving cornbread a smoother texture. Polenta is coarser because it’s processed differently. I’ve made this homemade cornbread recipe with buttermilk many times using either very successfully!
Southern cornbread has no sugar in the batter. If you’re aiming for an authentic Southern-style cornbread, skip the sugar. I’ve added a tiny bit of sugar to balance the flavors, but if you prefer a sweeter cornbread, you can easily double or triple the amount.
Store-bought buttermilk will work fabulously in this basic cornmeal recipe, but you can just as easily make it at home using just two simple ingredients.
Mix one and a half tablespoons of vinegar or lemon juice in a cup and a half of milk. Stir the mixture and let it sit for about 5–10 minutes. The milk will thicken slightly and may look a bit curdled—that’s your homemade buttermilk! Whisk before you add it to the batter.
In an airtight container, it keeps well on the countertop for 2 to 3 days. In hot and humid weather, it's better to refrigerate it, and it’ll last for 4 to 5 days.
Yes, you can freeze cornbread! Cool completely, and then wrap tightly in plastic wrap or foil and store for up to a month.
📖 Recipe
Homemade Cornbread Recipe with Buttermilk
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal / Polenta
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1.5 cup Buttermilk
- 2 Eggs, lightly beaten
- 1/2 cup Butter, melted
- 1 tbsp Butter for greasing the baking pan
Instructions
- Preheat the oven to 200 c or 400 F. Grease an 8" x 8" pan with 1 tablespoon butter. Place the pan in the oven while it's preheating.
- Combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
- Whisk in the beaten eggs and buttermilk. Mix until just combined.
- Gently mix in the melted butter. Don't overmix.
- Carefully remove the hot baking pan from the oven and pour the batter into the pan.
- Bake at 200 c / 400 f for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread rest for 30-40 minutes before cutting into squares and serving. Enjoy!
Video
Notes
- Don't overmix the batter. Ingredients should be just moistened.
- Make sure you're using oven mitts while taking the hot baking pan out of the oven. The pan will be scorching hot!
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