Buttermilk Cornbread is a classic quick bread made with cornmeal and enriched with tangy buttermilk for a moist, tender crumb. This simple recipe yields a golden loaf with a slightly sweet flavor and optional bursts of whole-kernel corn for extra texture. It’s quick to prepare and pairs wonderfully with grilled meats or a morning cup of coffee.
Making buttermilk cornbread requires only basic ingredients and straightforward steps. You can whisk everything by hand for a rustic approach or use an electric mixer for convenience. Either method works well; a simple wire whisk is enough to combine the batter smoothly.
For extra flavor and a pleasant bite, I like to stir in canned whole-kernel corn. This is optional but adds moisture and texture that complement the cornmeal and buttermilk.
Have you baked cornbread recently? This recipe is a great side for BBQ chicken or ribs, and it also makes a tasty breakfast bread served warm with butter and coffee.
Give this Buttermilk Cornbread recipe a try and let me know how it turned out.
Watch How to Make It
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Buttermilk Cornbread
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Ingredients
- 1 cup cornmeal
- 1 1/8 cup buttermilk
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter melted
- 2 eggs
- 1/2 teaspoon baking soda
- 9 tablespoons granulated sugar
- 1 cup whole kernel corn optional
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, combine the buttermilk and baking soda. Stir and set aside so the mixture can react and become slightly frothy.
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In a mixing bowl, beat the eggs. Add the melted butter, then pour in the buttermilk mixture while stirring to combine.
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Gradually add the sugar, salt, cornmeal, and flour. If using, fold in the whole-kernel corn. Mix until everything is just incorporated—do not overmix.
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Pour the batter into a prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
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Allow the cornbread to cool slightly, then slice and serve warm.
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Share and enjoy!