Homemade Buttermilk Cornbread

Homemade Buttermilk Cornbread
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Homemade Buttermilk Cornbread that is super moist! I’ve been making this cornbread recipe for years and it has never failed me!

This easy buttermilk cornbread recipe is so simple to make, whips up quickly when needed. And I have to say, it’s even better than my Grandma’s cornbread recipe!

Ingredients for Homemade Buttermilk Cornbread

Ingredients for cornbread recipe from left; salt, baking soda, canister of flour and sugar, bottle of buttermilk, two eggs in a glass dish and cornmeal.

  • Buttermilk
  • Eggs
  • Butter
  • Flour
  • Yellow Cornmeal
  • Sugar
  • Baking powder
  • Salt

How to Make Buttermilk Cornbread

Preheat oven to 375° F. Spray oil a 9×13 glass baking dish.

Make sure the butter is soft or slightly melted.

Wet ingredients for buttermilk cornbread in a clear glass bowl with a wired whisk.

In a medium mixing bowl, whisk together the buttermilk, butter and eggs.

Dry ingredients for buttermilk cornbread in a clear glass bowl with a metal whisk.

In a large mixing bowl, whisk flour, cornmeal, baking powder, sugar, and salt.

Combine:

Cornbread batter in a clear glass mixing bowl.

Gradually add buttermilk mixture to flour mixture, stirring to combine.

Buttermilk cornbread batter in baking dish.

Add mixed batter to prepared baking dish.

Bake:

Slightly golden brown cornbread baked in baking dish.

Place dish in preheated oven. Bake for 30 minutes, or until top of bread is golden brown and toothpick inserted in center comes out clean.

Allow to cool for 10 minutes before serving.

Baking dish with slices of cornbread removed showing inside layer. Slices of cornbread on a plate with butter to the side.

Serve and Enjoy!

FAQ’s

Ways to serve/uses – Honestly, I feel cornbread goes with any meal! I use it to dip in my Homemade Chili, pairs perfectly with BBQ dishes, or serve as is with butter &/or honey. This buttermilk cornbread recipe is also the base for my stuffing I make during the holidays. Want a bit of a kick – add a couple of chopped jalapeños peppers!

Substitutions – Don’t have buttermilk? You can substitute by using 1 Tablespoon lemon juice or vinegar per 1 cup milk. So for this recipe add 2 tablespoons lemon juice or vinegar to 2 cups milk.

Can I freeze Cornbread – Yes! After cornbread has cooled thoroughly, place in airtight freezer bag or container. Some recommend wrapping in aluminum foil then placing in airtight bag before freezing. Cornbread can be frozen for up to 3 months, after that it will loose it’s flavor and not maintain texture.

Buttered slices of cornbread on a plate.

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Buttered slices of cornbread on a plate.

Homemade Buttermilk Cornbread

5 from 3 votes
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Course: Bread
Cuisine: American
Keyword: Quick bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 235kcal
Author: hungrydanekitchen

Ingredients

  • 2 cups buttermilk
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 cups flour, all purpose
  • 2 cups cornmeal, yellow
  • 1/2 cup sugar
  • 1 tbsp baking powder, plus 1 teaspoon
  • 3/4 tsp salt

Instructions

  • Preheat oven to 375° F. Spray oil a 9×13 glass baking dish.
  • In a medium mixing bowl, whisk together buttermilk, butter and eggs.
  • In a large mixing bowl, whisk flour, cornmeal, baking powder, sugar, and salt.
  • Gradually add buttermilk mixture to flour mixture, stirring to combine.
  • Add batter to prepared baking dish and place in preheated oven. Bake for 30 minutes, or until top of bread is golden brown and toothpick inserted in center comes out clean.
  • Allow to cool for 10 minutes before serving.

Nutrition

Serving: 16g | Calories: 235kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 275mg | Potassium: 131mg | Fiber: 2g | Sugar: 8g | Vitamin A: 256IU | Calcium: 87mg | Iron: 2mg

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