Buttermilk Cornbread

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Buttermilk cornbread is fluffy and just lightly sweet. It’s the perfect addition to your holiday table or accompaniment to chili.

Whenever we made cornbread when I was a kid, it came right from the Jiffy box. It was light, fluffy, and definitely sweet — just what a kid likes.

That’s why it was such a shock to taste cornbread in Texas for the first time. Southern style cornbread is not sweet and oftentimes is rather hefty to hold up against chili.

Neither cornbread is wrong, of course!

My family’s favorite cornbread is in the middle of those two versions, with plenty of flavor from the cornmeal, the most tender crumb, and just enough sweetness to set off any extra-spicy dishes I’m serving.

It’s great for muffins, too, and forms the basis of my chorizo cornbread stuffing. Over the years, this cornbread recipe has definitely become our go-to!

Key ingredients

The main ingredient in cornbread is cornmeal, of course. Look for white or yellow cornmeal—if you’re lucky enough to live near a local miller, you might be able to find blue or red cornmeal!

Cornmeal comes in coarse, medium, and fine grinds. Finer textured cornmeal will result in a lighter crumb, while coarser cornbread will be a bit more toothsome.

You’ll notice that this recipe calls for buttermilk instead of regular milk. Buttermilk adds not just a richer, buttery flavor, but also makes baked goods more tender. 

I know that some people are turned off by the idea of buttermilk because it is slightly sour, curdled milk, but when combined with baking soda, it makes beautifully light baked goods. 

If you’ve ever compared buttermilk pancakes to pancakes made with regular milk, you know what I mean!

How to make buttermilk substitute

The easiest way to make your own sour milk is to combine lemon juice and milk.

In a liquid measuring cup, first pour in 1 tablespoon lemon juice, then fill to the 1-cup line with milk.

Stir. Let sit for about 3 minutes, and your milk will be curdled.

You can also use white vinegar if you don’t have lemon juice on hand. Now you’re ready to make cornbread with buttermilk!

How to make this recipe

Heat your oven to 375°F and grease a 9×9-inch square pan. If you have a cast iron pan, that’s great! If not, a regular baking pan will work just fine.

Melt your butter and let it cool slightly so you don’t scramble the eggs. In a large bowl, mix the melted butter and the sugar until completely blended. Whisk in the eggs one at a time.

Combine the buttermilk and baking soda and let it rest to foam a little bit, then mix it into the wet ingredients.

In a separate bowl, sift together the cornmeal, all-purpose flour ^*, salt, and black pepper. If you’re adding other spices, mix them in now!

Stir the dry ingredients into the wet ingredients until just mixed. Like with quick breads, we don’t want to mix too much, or you’ll lose that tender texture we’re after. If you’re adding cheese, peppers, or other mix-ins, stir those in now too!

Pour the batter into your prepared pan and smooth to the edges and corners. Pop it in the oven and bake until golden brown, pulling away from the edges, and the top slightly springs back.

Let cool slight, then cut into squares or wedges and serve plain or with honey butter!

Recipe additions

Want to jazz up your cornbread? Think of it as a blank slate and add your favorite ingredients.

Chile peppers are excellent in cornbread, and my hatch and bacon corn muffins make great use of the popular pepper.

Some of my other favorite additions include:

• Cheddar cheese
• Diced sauteed onions
• Fresh corn kernels
• Chopped fresh herbs like sage or rosemary
• Cranberries
• Ground chile powder
• Chopped ham

Storage tips

Store leftover cornbread in an airtight container for about 2 days at room temperature. 

Make sure it is completely cooled before storing to not introduce moisture from condensation on the container.

You can also store it in the refrigerator for up to 1 week.

For longer storage, freeze it! 

Wrap tightly in foil or freezer paper, then transfer to a freezer-safe container. Store for up to 3 months.

To thaw, remove the package from the freezer and place in the refrigerator overnight. You can also thaw in the microwave if you’re in a hurry (be sure to remove the wrapping!).

This easy buttermilk cornbread recipe is a staple in my house, especially in soup season, and it will be in yours too!