The Best Cornbread Recipe is moist, light, and airy—not overly sweet like cake. It holds together so you can eat it with a fork or dunk it into a hearty bowl of thick chili.
Easy Cornbread Recipe
Calling this the best is a big claim, but this recipe has been a family favorite for years. I learned it from my mother-in-law, and tried-and-true family recipes often deliver reliable results.
This buttermilk cornbread is moist and satisfying—an ideal side for soups, barbecue, roasted chicken, and more. It’s the one you’ll bring to gatherings or bake for special guests.
How to Make Homemade Buttermilk Cornbread
This cornbread needs only a handful of ingredients. The first step is important for getting a tender, airy texture.
Combine the buttermilk and baking soda in a large bowl and set aside. A chemical reaction creates bubbles and expands the mixture, so use a bowl with room for it to grow.
While the buttermilk reacts, beat the eggs until fluffy, then stir in the melted butter and sugar. Make sure the melted butter isn’t too hot when you add it to the eggs.
In a separate large bowl, whisk together the cornmeal, all-purpose flour, and salt.
Pour the egg mixture and the bubbly buttermilk into the dry ingredients and stir until just combined, scraping the bottom and sides of the bowl to incorporate everything evenly.
Buttermilk Cornbread Recipe
Transfer the batter to a well-greased 9×13-inch baking dish. Bake at 375ºF for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread rest a few minutes before slicing and serving.
What Is a Good Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar into each cup of regular milk and let it sit for 5 minutes. The milk will thicken slightly and mimic buttermilk’s acidity—use it in the recipe the same way.
Can You Make Cornbread Ahead?
You can bake cornbread up to two days ahead. Wrap it tightly in plastic wrap and foil to keep it from drying out. Store it on the countertop for short-term use or refrigerate if you prefer.
How to Store Cornbread
At room temperature, tightly covered, cornbread will keep for up to two days. Refrigerated, it will last about one week. For longer storage, cool completely, wrap tightly, and freeze for up to one month.
The Best Buttermilk Cornbread Recipe
The Best Cornbread Recipe
10 mins
30 mins
40 mins
Ingredients
- 2 cups buttermilk
- 1 tsp baking soda
- 1 cup butter, melted
- 1/2 cup sugar
- 4 eggs
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 tsp salt
Instructions
- Preheat oven to 375ºF. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Combine the baking soda and buttermilk in a large bowl and set aside. Use a bowl with extra room—the mixture will bubble and expand.
- Beat the eggs until fluffy. Stir in the melted butter (not too hot) and sugar.
- In a large bowl, whisk together cornmeal, flour, and salt. Add the buttermilk mixture and the egg mixture, stirring until just combined and scraping the bottom of the bowl to incorporate all dry bits.
- Pour batter into the prepared dish and bake 30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly, then slice and serve.
Nutrition
Recipes to serve with Buttermilk Cornbread:
- Easy Baked Salmon
- Cast Iron Tri Tip Roast
Can I Make This Cornbread Sweeter?
This recipe is intentionally not too sweet so it pairs well with warm honey or maple syrup. If you prefer a sweeter cornbread, increase the sugar to 1 1/3 cups.