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    You are here: Home / Recipes / Breads and Baking

    Homemade Buttermilk Cornbread

    Published: May 17, 2021 · Modified: Sep 16, 2022 by Susie Weinrich · This post may contain affiliate links. 1 Comment

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    a round of cornbread with two slices pulled out
    pinterest image with text

    Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful. It is such a simple recipe that just has 4 steps: mix dry, mix wet, combine, and bake! How easy is that!?

    cornbread round with a pat of butter on top, and a slice angled out of the cornbread

    Spread a little Honey Butter on a warm slice of this cornbread!

    If you like a SWEETER CORNBREAD then pop over to this recipe for Yellow Cake Cornbread or Sweet Cornbread Muffins.

    Table of Contents hide
    1 Why This Recipe is Amazing
    2 Ingredients
    3 Homemade Buttermilk
    4 Step by Step Picture Instructions
    5 Serving
    6 Storing & Freezing
    7 Recipe Tips
    8 Related Recipes
    9 Did you make this recipe?!
    10 Homemade Buttermilk Cornbread

    Why This Recipe is Amazing

    • SUPER easy to make!
    • This Cornbread has the perfect balance of salty/savory to sweet.
    • The cornmeal is detectable! It has the weight and texture that Southern Cornbread should have.
    • Great side dish to BBQ or Chili!

    Ingredients

    Buttermilk Cornbread just requires really simple ingredients. You probably already have everything you need!

    ingredients for cornbread on a table with text labels

    Buttermilk – it is necessary to use buttermilk in this recipe because it is considered an acid, which activates the baking soda. If you do not have buttermilk you can actually make your own!

    Homemade Buttermilk

    Buttermilk may not be something you keep in your fridge. If you don’t want to buy a whole carton, you can make your own. You just need milk and vinegar!

    In a bowl combine 1 cup milk with 1 tablespoon white vinegar (could also use lemon juice). Give it a stir and let it sit for about 5 minutes. It is ready to use!

    Step by Step Picture Instructions

    Preheat the oven to 400 degrees. Prep a 9 inch round pan with some non-stick spray or oil.

    In a bowl stir together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, sugar, and salt. Set aside.

    Dry ingredients mixed together in a bowl with a whisk

    In a separate bowl whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.

    wet ingredients mixed together in a bowl with a whisk

    Stir the wet ingredients into the dry ingredients just until they are combined. Do not overmix!

    cornbread batter in a bowl
    9 inch round pan sprayed with baking spray
    cornbread batter spread in a 9 inch round

    Pour the batter into the prepared 9 inch round baking dish.

    Bake at 400 for 30-35 minutes.

    cornbread baked in a 9 inch round pan

    Serving

    This Homemade Buttermilk Cornbread is great served with BBQ or Chili!

    For breakfast top it with fresh cut strawberries, butter and honey or syrup.

    Or just eat it for a snack slathered with honey butter.

    Storing & Freezing

    Buttermilk Cornbread is absolutely best fresh! However if you have leftovers just store in an airtight container at room temp for 2-3 days.

    You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months.

    To thaw place at room temp for 12-24 hours.

    a round of cornbread with two slices pulled out

    Recipe Tips

    • Use a good quality (and fresh) medium grind cornmeal.
    • Do not overmix your batter or you will have tough cornbread
    • Don’t skip the buttermilk, it activates the baking powder in the recipe, make your own if you have to (see the recipe card).

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      Best Ever Corn Bread
    • A loaf of easy Beer Bread, sliced into 2 slices
      4 Ingredient Beer Bread

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    cornbread with a sliced turned to the side and covered in honey

    Homemade Buttermilk Cornbread

    This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.
    5 from 3 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 slices
    Calories: 291kcal
    Author: Susie Weinrich

    Equipment

    • 9 inch round baking dish/pan

    Ingredients

    • 1 ½ cups medium grind cornmeal
    • 1 cup all purpose flour
    • 3 tablespoon sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 ½ teaspoon kosher salt
    • 1 ½ cups buttermilk
    • 2 large eggs
    • ¼ cup vegetable oil
    • non stick baking spray or additional oil

    Serving

    • Optional – make this amazing butter spread- The Best Honey Butter
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
    • Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
    • Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
    • Stir the wet mixture into the dry mixture.
      Pro Tip: Do not overmix your batter, just stir until it is combined.
    • Pour into the prepared 9 inch round.
    • Bake at 400 degrees for 30- 35 minutes.

    Storing

    • Keep at room temp in an airtight container for 2-3 days.
      You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months.
      To thaw place at room temp for 12-24 hours.

    Notes:

    BUTTERMILK: If you do not have buttermilk you can make your own by combining 1 cup milk with 1 tablespoon white vinegar (or lemon juice), give it a stir and let it sit for 5 minutes. 
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 711mg | Potassium: 189mg | Fiber: 3g | Sugar: 7g | Vitamin A: 134IU | Calcium: 92mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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    1. Andrea Howe

      October 20, 2022 at 11:21 am

      5 stars
      I was in need of a good homemade cornbread recipe for chile season! This one was perfect. Not at all dry and very easy to make! Thanks for sharing this simple and easy recipe.

      Reply

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