Buttermilk Cornbread

Southern style Buttermilk Cornbread is tender and delicious, perfect for serving with soup and chili! It’s the perfect comfort food.

Buttermilk Cornbread is a perfect side for any BBQ. I love to pair it with ribs, grilled asparagus, and a decadent dessert for the perfect party!

only 10 minutes to prep!

Fresh baked Buttermilk Cornbread is soft, and SO good. It’s a perfectly comforting side for any soup or salad.

While this may take a bit more time than a quick box mix, it only takes 10 minutes to prep!! The buttermilk gives it an extra layer of flavor and a tender texture that is simply to die for.

While this is perfect to pair with chili in the fall, it’s a tasty side for any BBQ or summer party! This goes really well with ribs. YUM!!

How to make buttermilk Cornbread

This Southern Buttermilk Cornbread is SO easy to make!

PREP. Preheat oven to 375 degrees.

WET INGREDIENTS. Melt butter in the microwave and pour into a medium bowl.

Add eggs to the butter and whisk until blended in. Pour in buttermilk and baking soda and mix.

DRY INGREDIENTS. Add the remaining dry ingredients – corn meal, flour and salt and mix well until no longer lumpy.

BAKE. Pour this into a greased 8×8 inch pan and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.

Cornbread Baking Variations

To make muffins: Linea  muffin pan with paper liners, or spray the cup with cooking spray. Fill the liners ⅔ of the way full and bake at 350F for 15-20 minutes, or until a toothpick comes out clean. 

Dessert: Another way to serve this bread is as a sweet cake. Simply spread some butter and honey over the top or use a bit of jam for a delicious dessert.

Bake in a cast iron skillet: We baked this in an 8×8 square baking pan. A 9-inch baking dish would also work. Another method to bake this bread is in a cast iron skillet. It will give you a nice crispy crust.

Preheat the oven to 425°F and place the skillet inside to heat it up. Make the cornbread batter. Remove the skillet from the oven and reduce the temperature to 375°F. Coat the bottom and sides of the pan with cooking spray. (For extra flavor oil with bacon grease). Pour in the batter and bake for 20-25 minutes .

recipe tips + variations

• When the eggs and milk are at room temperature, they mix in more smoothly and trap little air pockets in the batter. During the bake time the air expands creating a fluffy muffin.
• Don’t overmix otherwise the air pockets will decrease creating a more dense bread.
• Spoon the flour into the measuring cup and then level it off. If you scoop the flour with the measuring cup you may end up with too much flour, which causes a drier texture. 
• Use this recipe to Make Your own Buttermilk
• White and Yellow cornmeal can be used interchangeably. 

Variations: This cornbread tastes great all on its own, but should you wish to change things up with some added flavor you can try mixing in:

• ½ cup shredded cheddar cheese
• 1/4 cup diced jalapeños
• 1-2 teaspoons of minced garlic into the batter
• adding cooked crumbled bacon on top of the batter before baking

Recipe Faq

How to store? Whether you want to freeze these ahead of time or have leftovers, be sure that the bread is cool and store them in an airtight container. It can be kept on the counter for 2-3 days or in the fridge for 4-5 days.  Leftovers make great Cornbread Stuffing. 

How to freeze? Freeze the entire loaf or cut it into squares. If freezing a loaf, wrap it tightly with plastic wrap and again with aluminum foil. For squares, place each square in a fold top sandwich bag and store them together in a freezer Ziploc bag. Both types can be frozen for up to 2 months.  

How to reheat? Thaw if applicable and preheat the oven to 350F.  Wrap the cornbread in foil and bake for a few minutes until warm throughout.

What to serve with it?

• Taco Soup
• White Chicken Chili
• Chicken Taco Soup
• Beef Chili

Try these delicious Soups:

• Chili
• Minestrone Soup
• Ham and Bean Soup
• Slow Cooker Beef Stew
• Turkey Chili
• Cabbage Soup