This buttermilk cornbread recipe is moist, fluffy, and dangerously addicting! It’s perfect for any main course meal, ready in 30 minutes, sweet, delicious, and never a gritty texture only cake like!
I feel like sometimes savory corn bread really lacks in flavor, so I went with a sweeter version by adding sugar to base. You can also serve it with a pat of butter and a drizzle of honey if you are going in for seconds!
As I mentioned, this sweet cornbread goes with just about anything, but I am a sucker for dipping it into a large bowl of 15 bean soup or a hearty chili! It’s also pretty tasty alongside of pot roast or if you want to swap out the traditional dinner roll on steak night.
- Ready in 30 minutes.
- Goes with any meal.
- Only requires pantry staples.
- Buttery, delicious, and not a bit gritty!
What Ingredients do I Need for Homemade Buttermilk Cornbread?
- unsalted butter
- buttermilk – if you don’t have any on hand, scroll to the notes section to make your own buttermilk by combining whole milk and lemon juice.
- vegetable oil
- yellow cornmeal
- all-purpose flour
- granulated sugar
- baking powder – make sure your baking powder has not expired! This helps the bread to rise and keep it fluffy.
- sea salt
Pro Tip: Don’t over mix the batter! This will cause it to be tough and rubbery.
How to Make Cornbread Using Buttermilk
PREP: Preheat the oven and add the butter to the skillet. Melt the remaining butter in the microwave.
MAKE THE BATTER: Combine the wet ingredients in one bowl and the dry ingredients in another bowl. Make a well in the dry ingredients. Pour the buttermilk mixture into the well and stir. You will have lumpy batter.
BAKE: Heat the butter in a hot skillet until it melts. Pour in cornbread batter. The melted butter will rise to the top, use a spatula to spread it out of the batter. Bake for 25 minutes or until a toothpick comes out with only a few crumbs.
- As a buttermilk substitute, mix 1 tablespoon of lemon juice with 1.5 cups of whole milk. Stir and let it side for 5-10 minutes before using.
- Instead of a skillet, you can use an 8×8 baking dish. Use about 2 tablespoons of butter to grease the dish, and add the remaining butter to the batter.
- A hot cast-iron skillet keeps heat for a long time. If you are not serving in immediately, transfer to another dish to rest so it doesn’t overcook.
- To make cornbread muffins, follow the same instructions except split the butter between the muffin cups. Bake for 20 minutes or until they are done.
Cornbread is older than the United States and was first created by Native Americans.
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 1 month. To thaw, set it in the fridge overnight or bring it to room temperature on the counter and reheat in the microwave for a few seconds.
Southern cornbread tastes more buttery and has more flavor. The texture is very fluffy almost like a cake. Whereas, Northern cornbread crumbles easier, is a little drier, and not as flavorful (considered savory).
- 4 tablespoons unsalted butter divided
- 1 ½ cups buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- ¾ cup yellow cornmeal
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- Preheat oven to 350°F. Place two tablespoons of the butter in a 9” cast iron skillet and set aside.
- Melt the remaining two tablespoons of butter in a microwave safe bowl.
- In a medium mixing bowl, stir together the buttermilk, vegetable oil, eggs, and the two tablespoons of melted butter.
- In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir the ingredients together, just wetting the dry ingredients – the batter will be lumpy.
- On the stovetop, heat the butter in the cast iron skillet until melted. Pour in the cornbread batter. As the melted butter comes up the sides of the batter, gently use a spoon or spatula to spread it over the top of the batter.
- Place the skillet in the oven and bake for about 25 minutes or until a toothpick inserted in the center of the cornbread comes out with a few crumbs. The center should be just set.
- Serve warm with butter.