Buttermilk Cornbread Recipe
This is my go-to cornbread recipe because it comes out soft and moist every time. This recipe has not failed me yet and I’m confident it won’t fail you either! Buttermilk provides a huge texture difference and I find that using low-fat buttermilk specifically will give you the best moist and soft texture.
There is no need to get a box mix to make cornbread because it’s so simple to make and homemade is just so much better. All you have to do is mix dry ingredients and wet ingredients separately, then combine them slowly. Bake and enjoy some warm cornbread for dinner or breakfast.
Featured Comment
Great cornbread! Tender crumb but not overly sweet. ~Melissa
Key Ingredients and Substitutions
Buttermilk – low fat buttermilk is the key ingredient to an incredibly moist cornbread. Its acidity reacts with the baking soda to create a soft, light texture. If you don’t have any, sure you can substitute using regular milk and vinegar, the results won’t be the same. I have to mention that after experimenting with all the substitutes for buttermilk, I’ve noticed that none of them work as well as the actual buttermilk.
Cornmeal – There are different varieties of cornmeal that range in texture from coarse to corn flour. For my homemade cornbread, I always use finely ground cornmeal.
Gluten free flour substitution – use a 1:1 gluten free all purpose flour to make this recipe gluten free. Remaining ingredient should already be gluten free but check the packaging.
How To Make Buttermilk Cornbread: Step by Step and TIPS
Mix your wet ingredients and your dry ingredients separately first and then whisk wet ingredients mixture into the dry one. Don’t overmix or that will lead to dry cornbread! Whisk until just evenly incorporated.
Liberally butter the baking dish. It is a cornbread after all, should have a lovely buttery crispy crust.
Spread cornbread in the baking dish and bake at 375°F for 30-35 minutes.
While baking, if the top of the cornbread is getting dark too fast half way through, loosely cover it with a sheet of aluminum foil.
“Is it done” tip: If you’re not sure when your cornbread is done, use an instant read digital thermometer to check the internal temperature. Cornbread is nice and moist and done at 195°F.
Variations and Additional Flavors For Cornbread
There are many flavors you can add to cornbread, ranging from sweet to savory. This cornbread recipe is already sweetened so flavors that will go great with sweet are cinnamon, whole kernel corn, blueberries, cranberries, orange zest, or lemon zest.
To go a savory way, omit the honey but keep sugar in. Add savory flavor ingredients like cheddar cheese, jalapeno peppers, chives, whole kernel corn, cooked bacon, or cooked sausage.
Can I bake buttermilk cornbread in the skillet?
Absolutely! Use a 10-inch cast iron skillet, butter it generously all over the inside, and reduce the bake time slightly. Bake for about 25-30 minutes and check the internal temperature. Internal temperature of cooked cornbread should be 195°F.
Storing and Freezing Suggestions
If you have any leftover buttermilk cornbread, don’t worry, because I have some storing tips for you here!
- Room Temperature: Cornbread can last up to 2 days at room temperature. If you want to leave it on the counter, then you should cover it air-tight with plastic wrap or aluminum foil. You can also transfer it into a zip-top bag or food storage container with a lid.
- Refrigerator: Refrigerator is your best best when you want to store food for a longer amount of time. Cornbread will stay good for up to a week in the refrigerator but you want to keep it air-tight. I recommend using plastic wrap and wrap each individual piece air-tight. Make sure to cool it first!
- Freezer: To extend its life even longer, your best bet is the freezer. In the freezer, it will last up to 3 months. Wrap each cooled piece in plastic wrap and then place them into a large freezer zip-top bag. Get the air out, seal, and place in the freezer.
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Buttermilk Cornbread Recipe
Ingredients
- 1/2 cup unsalted butter melted
- 2 eggs room temperature
- 1 cup low fat buttermilk
- 1/4 cup honey
- 1 cup cornmeal
- 1 cup all purpose flour*
- 1/4 cup white granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter to rub the baking pan
Instructions
- Pre-heat oven to 375°F. Rub a 9×9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well. (Expert tip: if you want your cornbread a little more buttery, place a few thin slices of butter around the bottom of the baking dish, before adding the cornbread batter.)
- Combine dry ingredients in one bowl and whisk them well.
- Combine wet ingredients in another bowl and whisk until smooth.
- Slowly add dry ingredients into wet ingredient, whisking after each addition.
- Make sure it’s all whisked together completely and set aside for about 10 minutes to let all those beautiful ingredients activate.
- Transfer batter into prepared baking dish and spread it evenly.
- Bake for about 30-35 minutes. You may need to loosely cover the baking dish with aluminum foil after about 20 minutes, if the top is browning too fast. (To make sure that your cornbread is moist and done, aim for the internal temperature to be 195°F.)
- Take out of the oven and let it sit for about 10 minutes before cutting.
Video
Notes
- *Gluten Free Notes: simply use gluten free all purpose flour instead of regular one!
- Check if it’s done: internal temperature of cooked cornbread that is moist and done should be at 195°F.
- Cooking in skillet: Use a 10-inch cast iron skillet, butter it generously, bake for about 20-22 minutes, and check the internal temperature.
- Storing at Room Temperature: cover it air-tight with plastic wrap or aluminum foil and store for up to 2 days at room temperature.
- Storing in Refrigerator: Cornbread will stay good for up to a week in the refrigerator, keep it air-tight. Make sure to cool it first!
- Freezing: In the freezer, it will last up to 3 months. Wrap each cooled piece in plastic wrap and then place them into a large freezer zip-top bag. Get the air out, seal, and place in the freezer.
Nutrition
Homemade cornbread is the perfect base for cornbread dressing recipes, whether it’s classic or sausage cornbread dressing. I also love to play around with flavors in the cornbread itself, like my jalapeno cornbread.
Another great bread side dish for dinner is Buttermilk Biscuits.
Originally published on Will Cook For Smiles on November 18, 2018.
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Categories:
Bread, Christmas Dinner Recipes, Easter Recipes, Gluten Free Recipes, New Year's Eve Recipes, Side Dishes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you add corn to this? Don’t want to mess it up but love corn pieces in corn bread.
Yes, you can add corn just make sure it doesn’t have a lot of moisture on it.
Do you think it would be ok to mix everything together ahead of time and set it in the fridge for a couple hours before baking?
Hey Emma! That is not a good idea because baking powder and baking soda will be activated as soon as it is mixed. (You also don’t want to put cold batter into the oven.) The cornbread won’t rise if you let it sit. It only takes a few minutes to mix the batter so you won’t be saving much time by trying to do it ahead of time 🙂
I made this, with just a couple modifications, and it was delicious. I subbed lard for the butter, and honey for sugar. These are just personal choices, but the basic recipe is great.
I am glad you liked it, Jenny!
Dear Jenny says:
When you substituted sugar for the honey-did the measurement change?
Many thanks,
ShellBelle
Shell, I would recommend to only use about a tablespoon or two of brown sugar instead of honey. Honey is not quite as sweet as sugar so another 1/4 cup may be too much. (Unless you like sweeter cornbread.)
Great cornbread! Tender crumb but not overly sweet.
I am so pleased you like it!
Turned out delicious and moist .My husband loved it !!
Thanks, Rosa! I am glad your husband loved it!
I love cornbread recipes and try different ones all the time. This one is the best I have ever made and is the one recipe that I will keep.
Thank you, Karen, that is so sweet! I am so happy you liked the recipe!
That looks amazing! I love cornbread
I hope you enjoy it, Kiara!