This classic buttermilk cornbread recipe delivers the perfect balance of sweetness and Southern comfort in just 40 minutes. With its golden-brown crust and moist, tender crumb, this homemade cornbread pairs beautifully with hearty soups, chili, or stands proud on its own with a pat of butter. Whether you’re serving it for a weeknight dinner or special occasion, this foolproof recipe will quickly become your go-to family favorite.
Ingredients Needed
- Granulated Sugar: 1/4 cup, provides perfect sweetness
- Light Brown Sugar: 1/4 cup, adds moisture and caramel notes
- Butter: 1/2 cup, ensures rich texture
- Eggs: 2 large, room temperature for better mixing
- Buttermilk: 1 cup, creates tender crumb
- Baking Soda: 1/2 teaspoon, helps in rising
- Cornmeal: 1 cup, gives authentic texture
- All-purpose Flour: 1 cup, provides structure
- Salt: 1/2 teaspoon, enhances overall flavor
Step-by-Step Instructions
- Preparation: Heat oven to 375°F and grease an 8-inch square pan
- Mix Wet Ingredients: Combine melted butter with both sugars until well blended
- Add Eggs: Mix in eggs until just incorporated
- Buttermilk Mixture: Combine buttermilk and baking soda, then stir into the bowl
- Combine Dry Ingredients: Add cornmeal, flour, and salt, stirring just until mixed (keep some texture!)
- Baking Time: Pour into prepared pan and bake for 22-30 minutes until toothpick comes out clean
- Final Step: Let cool slightly before serving for best texture
Baking Tips
Want that perfect cornbread texture? The magic happens when you mix just until the ingredients come together – small lumps are totally fine! Over-mixing can make your cornbread tough instead of tender. Also, when you check for doneness, insert your toothpick right in the center where it’s most likely to still be underbaked.
Variations
Love playing with flavors? Try adding 1 cup of fresh corn kernels or 1/4 cup of diced jalapeños for a kick! For extra richness, sprinkle 1/2 cup of shredded cheddar cheese on top before baking. If you prefer less sweet cornbread, feel free to reduce the sugar to 1/4 cup total.
Serving Suggestions
Hot, fresh cornbread is amazing on its own with a pat of butter and drizzle of honey! It’s also perfect alongside chili, barbecue, or your favorite bowl of soup. Want breakfast? Toast a slice and top it with butter and jam. For extra yummy leftovers, warm pieces in a skillet with a little butter until golden and crispy.
Storage Tips
Your cornbread will stay tasty for 2 days at room temperature when wrapped well in foil or plastic wrap. For longer storage, pop it in an airtight container and refrigerate for up to a week. To reheat, wrap portions in foil and warm in a 300°F oven for about 10 minutes. You can also freeze pieces for up to 3 months – just thaw overnight in the fridge when ready to enjoy!
Buttermilk Cornbread
Equipment
- 8 inch square pan
Ingredients
Main Ingredients
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup butter
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease an 8 inch square pan.
- Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
- Combine buttermilk with baking soda and stir into the bowl.
- Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn’t need to be completely smooth.
- Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
