There’s nothing quite like the comforting aroma of freshly baked cornbread, and this Buttermilk Cornbread Recipe delivers perfection in every bite. With its golden, crispy crust and tender, moist interior, it’s a delightful balance of sweet and savory flavors. The tangy richness of buttermilk adds depth, while a hint of honey brings a subtle sweetness that’s irresistible. Ready in just 35 minutes, it’s the ideal side for cozy dinners or a quick treat to satisfy your cravings.
This recipe is a crowd-pleaser, offering 9 generous servings of warm, crumbly goodness that pairs beautifully with chili, soups, or simply a pat of butter. Each slice is packed with wholesome ingredients, creating a texture that’s both hearty and light. Whether you’re a seasoned baker or a beginner, this cornbread is foolproof and guaranteed to become a staple in your kitchen. Its rich, buttery flavor and satisfying crunch will have everyone reaching for seconds.
Ingredients for The Best Buttermilk Cornbread
- ¼ cup (56 g) unsalted butter, melted
- ¼ cup (60 ml) neutral cooking oil (e.g., avocado, canola, or vegetable oil)
- ⅓ cup (70 g) light brown sugar
- 2 ½ Tablespoons granulated sugar
- 2 large eggs, lightly beaten (room temperature preferred)
- ⅔ cup buttermilk
- 1 cup (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 metal pan with parchment paper or lightly grease and flour it. Set aside.
- Combine the melted butter and cooking oil in a large bowl. Stir well to mix.
- Add the light brown sugar and granulated sugar to the butter-oil mixture. Stir until the sugars are fully incorporated.
- Add the eggs and buttermilk to the mixture. Stir thoroughly to combine.
- In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined—avoid overmixing.
- Spread the batter evenly into the prepared pan.
- Bake at 350°F (175°C) for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool slightly before serving. Enjoy your delicious buttermilk cornbread!
Perfect Pairings: Serving Suggestions
This buttermilk cornbread is a versatile side that pairs beautifully with chili, soups, or BBQ dishes. For a cozy meal, serve it warm with a pat of butter and a drizzle of honey. It also makes a great addition to breakfast—try it with scrambled eggs and crispy bacon!
Keep It Fresh: Storage and Reheating Tips
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap it in foil and warm it in a 300°F (150°C) oven for 10 minutes, or microwave individual slices for 15-20 seconds. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 3 months.
Mix It Up: Recipe Variations
Add a personal twist to your cornbread! Stir in 1 cup of shredded cheddar cheese and diced jalapeños for a spicy kick, or fold in ½ cup of fresh corn kernels for extra sweetness. For a sweeter version, increase the granulated sugar to ¼ cup and add a handful of blueberries or dried cranberries.
Quick Tips for Success
For the best texture, avoid overmixing the batter—just stir until the ingredients are combined. If you don’t have buttermilk, make a quick substitute by mixing ⅔ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using. And don’t forget to preheat your oven for even baking!
The Best Buttermilk Cornbread Recipe
Ingredients
- ¼ cup unsalted butter melted
- ¼ cup neutral cooking oil use avocado, canola, or vegetable oil
- ⅓ cup light brown sugar
- 2 ½ Tablespoons granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- ⅔ cup buttermilk
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and line an 8×8 metal pan with parchment paper or lightly grease and flour. Set aside.
- Combine the melted butter and canola oil in a large bowl and stir well.
- Add sugars and stir until combined.
- Add eggs and buttermilk and stir well
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add dry ingredients to wet and stir until just combined.
- Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.