Easy Homemade Buttermilk Cornbread Recipe
There is nothing better than a warm piece of homemade cornbread fresh from the oven! This easy cornbread is soft, tender, and deliciously golden on the outside, making it the perfect side dish for so many meals. Serve it alongside slow-cooker chili, sausage & potato soup, stews, BBQ, my popular deviled eggs recipe, or your favorite comfort food. It’s simple to make with everyday ingredients and is especially delicious served warm with a little butter.
How to Make Cornbread
Start by preheating your oven to 350°F (175°C/Gas Mark 4) and lightly greasing a 9×13-inch baking dish. Having your baking dish ready before you make the batter makes it easy to pour the cornbread mixture in as soon as it is prepared.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, brown sugar, and granulated sugar until everything is evenly combined. Mixing the dry ingredients together first helps make sure the baking powder, salt, and sugars are distributed throughout the batter. Set the bowl aside while you prepare the wet ingredients.
In a medium-sized bowl, mix together the eggs, melted butter, and buttermilk until well combined. Pour the wet ingredients into the bowl with the dry ingredients and gently mix everything together until the batter is combined and you no longer see any streaks of flour. Be careful not to overmix the batter, as this can make the cornbread less tender once baked.
Pour the cornbread batter into your greased 9×13-inch baking dish and spread it out evenly. Place the dish into your preheated oven and bake for approximately 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once the cornbread is finished baking, remove it from the oven and let it cool in the baking dish for about 10 minutes before slicing. Serve it warm with butter or a drizzle of honey and enjoy this easy homemade cornbread alongside your favorite meal and is delicious cornbread served with my creamy Butternut Squash Soup.
Storage
Allow the cornbread to cool completely before storing. Place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store at room temperature for up to 2 days.
For longer storage, place the cooled cornbread in an airtight container or wrap it tightly before refrigerating. It will keep in the refrigerator for up to 5 days. Allow it to come closer to room temperature or warm it slightly before serving for the best texture.
Cornbread freezes very well. Once completely cooled, wrap individual pieces in plastic wrap and place them into a freezer-safe bag or container. Freeze for up to 3 months. Freezing individual slices makes it easy to take out only what you need.
Warm individual pieces in the microwave for about 15–30 seconds, or place the cornbread in a 300°F (150°C) oven until warmed through. Serve with butter for the best flavor. Cornbread is delicious both warm and at room temperature, but I especially love serving it warm with butter. The warmth makes the cornbread soft and flavorful. Serve a warm slice alongside my Chicken and Broccoli Casserole for a comforting meal.
What is the best cornmeal to use for cornbread?
Yellow cornmeal is a popular choice and gives cornbread its classic golden color and delicious corn flavor. Fine or medium-ground cornmeal can be used depending on the texture you prefer.
Ingredients
Cornmeal: Cornmeal gives the cornbread its classic flavor, beautiful golden color, and slightly grainy texture. It is the main ingredient that gives cornbread its signature taste.
All-Purpose Flour: All-purpose flour helps give the cornbread structure while keeping the texture soft and tender. It works together with the cornmeal to create a light, fluffy crumb.
Baking Powder: Baking powder is the leavening agent that helps the cornbread rise as it bakes, giving it a soft and fluffy texture.
Salt: Salt balances the sweetness of the cornbread and enhances the flavors of the cornmeal, butter, and other ingredients.
Granulated Sugar: Granulated sugar adds sweetness to the cornbread and helps give the edges and top a beautiful golden-brown color as it bakes.
Brown Sugar: Brown sugar adds extra sweetness and a subtle caramel-like flavor. It also helps keep the cornbread moist and tender.
Eggs: Eggs help bind the ingredients together while adding richness and moisture to the cornbread. They also help give the finished bread a soft, tender texture.
Unsalted Butter: Unsalted butter adds rich, buttery flavor and helps keep the cornbread moist and tender. Using unsalted butter also allows you to control the amount of salt in the recipe.
Buttermilk: Buttermilk adds moisture and a slight tangy flavor to the cornbread while helping create a soft and tender texture. It pairs especially well with the sweetness of the sugar and the richness of the butter.
You may also like:
- Steak & Gravy Pie
- Oven Baked Green Beans with Parmesan
- Creamy Chicken Gnocchi Soup
- One-Pot Cauliflower Cheddar Soup
- Stuffed Peppers with Ground Beef & Rice
Cornbread Recipe
Ingredients
- 1 c. cornmeal
- 1 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. brown sugar
- 1/2 c. granulated sugar
- 3 eggs
- 1/2 c. unsalted butter melted and cooled
- 1 1/2 c. buttermilk
Instructions
- Preheat the oven to 350℉/175℃/Gas Mark 4.
- In a large bowl, whisk the cornmeal, all-purpose flour, baking powder, salt, brown sugar, and granulated sugar. Set aside.
- In a medium sized bowl, mix together the eggs, melted butter, and buttermilk. Pour the wet ingredients into the dry ingredients and mix together until no more streaks of flour are seen.
- Pour the batter into a greased 9x13 dish and place into the oven.
- Let bake for 40-45 or until a toothpick inserted comes out clean. Let cool for 10 minutes before serving with butter or honey and enjoy!
Notes
Author: Sarah Young
Frequently Asked Questions
What is cornbread made of?
Cornbread is typically made with cornmeal, flour, eggs, milk or buttermilk, butter or oil, and a leavening agent such as baking powder. Depending on the recipe, sugar can also be added for a slightly sweet flavor.
Why is my cornbread crumbly?
Cornbread can become crumbly if there isn’t enough moisture or fat in the batter, or if it has been overbaked. Be careful not to overmix the batter and remove it from the oven once it is baked through.
How do I make cornbread moist?
Using ingredients such as buttermilk, eggs, and melted butter can help keep cornbread soft and moist. Be careful not to overbake it, as this can dry it out.
Can I make cornbread without buttermilk?
Yes! Regular milk can be used if you don’t have buttermilk. You can also make a simple buttermilk substitute by adding a small amount of lemon juice or vinegar to milk and allowing it to sit for a few minutes. Add 1 tbsp. of lemon juice per 1 c. of whole milk to make homemade buttermilk!
What can I serve with cornbread?
Cornbread is delicious with chili, soups, stews, BBQ, pulled pork, baked beans, and roasted meats. It’s also delicious served warm with butter and honey.
Can I add cheese or other ingredients to cornbread?
Yes! Shredded cheddar cheese, jalapeños, corn kernels, bacon, or green onions can all be added for extra flavor.
How do I know when cornbread is done?
The top should be golden brown and the center should be set. Insert a toothpick into the middle of the cornbread; if it comes out clean or with a few moist crumbs, it’s ready.