Moist Buttermilk Cornbread Recipe – Simple & Delicious

Few comfort foods can rival the warm, rustic charm of buttermilk cornbread recipe. With its golden crust, tender crumb, and slightly tangy flavor, this classic Southern staple has stood the test of time. Whether served alongside chili, barbecue, fried chicken, or enjoyed on its own with a pat of butter, buttermilk cornbread delivers simplicity and satisfaction in every bite. Try our other cornbread recipe. 

Why Buttermilk Cornbread Is So Special

Buttermilk isn’t just another liquid ingredient, it’s the soul of this recipe. Its natural acidity reacts with baking soda to create a soft, fluffy interior while adding a subtle tang that balances the sweetness of cornmeal. Compared to regular milk cornbread, buttermilk cornbread is moister, richer, and more flavorful.

Traditional Southern cornbread leans toward savory, while modern versions often include a hint of sweetness. This recipe strikes a perfect middle ground, making it versatile for both sweet and savory pairings. Try our favorite sweet potato casserole recipe. 

Ingredients for Buttermilk Cornbread Recipe

Dry Ingredients

• 1 cup yellow cornmeal (stone-ground preferred)
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients

• 1 cup buttermilk (room temperature)
• 2 large eggs
• ½ cup unsalted butter, melted and slightly cooled

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9-inch cast-iron skillet or baking pan
• Spatula or wooden spoon
• Oven mitts

How to Make Buttermilk Cornbread Recipe

Step 1: Preheat your oven to 400°F (205°C). Place a cast-iron skillet in the oven to heat. 

Step 2: In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Set aside.

Step 3: In a separate bowl, whisk the buttermilk and eggs until smooth. Slowly pour in the melted butter, whisking continuously too.

Step 4: Pour the wet mixture into the dry ingredients. Gently stir just until combined.

Step 5: Carefully remove the hot skillet from the oven and lightly grease it with butter. Pour in the batter. Cook for 20–25 minutes, until the top is golden and a toothpick inserted into the center comes out without batter.

Step 6: Allow the cornbread to cool for 10 minutes before slicing. Serve and enjoy. 

Try these dessert favorites—Slutty Brownies or Applebee’s Blondie.

Storage Tips

Room Temperature: Store cornbread wrapped tightly at room temperature for up to 2 days.

Refrigerator: Keeps well for up to 5 days.

Freezer: Freeze slices individually, keeping them wrapped, for up to 3 months.

Reheat: To reheat, warm in the oven at 300°F or microwave briefly with a damp paper towel to retain moisture.

Pro Tips for Perfect Buttermilk Cornbread

1. Use room-temperature ingredients to help the batter mix evenly and bake more consistently.

2. Preheat the pan before adding the batter to create a crisp, golden crust. Measure cornmeal correctly to avoid a dry or crumbly texture.

3. Do not overmix the batter—stir just until combined to keep the cornbread tender.

4. Bake until just done; overbaking will quickly dry out cornbread. Try our other banana bread recipe.

Nutrition

• Calories: 220–250 kcal
• Carbohydrates: 30–35 g
• Protein: 5–6 g
• Fat: 9–11 g
• Saturated Fat: 5 g
• Cholesterol: 55 mg
• Fiber: 2 g
• Sugar: 7–9 g
• Sodium: 350–420 mg
• Calcium: 8% DV
• Iron: 6% DV

Nutrition values may vary depending on ingredients and portion size.

More Bread Recipes You’ll Love:

• Pumpkin Bread
• Gluten-Free Monkey Bread
• Gluten-Free Garlic Bread 
• Gluten-Free Cornbread Recipe

FAQs

Can I make buttermilk cornbread without buttermilk?

A: Yes. Use milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

Why is my cornbread dry?

A: Overbaking or incorrect measurements are the most common reasons.

Can I make this ahead of time?

A: Yes. Bake up to one day ahead and reheat before serving. 

Final Thoughts

This buttermilk cornbread recipe proves that simple ingredients can create extraordinary results. Moist, tender, and richly flavored, it’s the kind of recipe you’ll return to again and again. Whether you love your cornbread sweet, savory, or somewhere in between, this method offers a reliable foundation you can customize endlessly. Once you taste the difference that real buttermilk and proper technique make, you’ll understand why this timeless bread remains a favorite across generations. 

If you make this recipe, I’d love it if you could leave a star rating ★ below. Don’t forget to tag me on Instagram so I can see your creation!