Irresistible Buttermilk Cornbread Recipe in 25 Minutes

There’s nothing quite like the smell of buttermilk cornbread baking in the oven – that golden crust forming while the inside stays tender and moist. This Southern staple has been my family’s go-to side dish for generations, passed down from my grandma who swore by her cast iron skillet method. After years of tweaking her recipe (and yes, a few dry batches along the way), I’ve landed on what I truly believe is the perfect balance of sweet corn flavor and that signature tang from real buttermilk.

Some of my fondest memories are of Sunday suppers where this cornbread would disappear faster than the fried chicken. The secret? That magical combination of cornmeal’s crunch and buttermilk’s richness creates a texture that’s neither too dense nor too crumbly. Trust me, once you try this version – with just enough honey to complement the corn without being overly sweet – you’ll understand why it’s been my most requested recipe at potlucks for the past decade.

Why You’ll Love This Buttermilk Cornbread

This buttermilk cornbread recipe has been the star of my kitchen for years, and there are so many reasons it might become your go-to side dish too. First off, that perfect texture – crisp golden edges giving way to a tender, moist center that practically melts in your mouth. The buttermilk works its magic here, creating a slight tang that balances beautifully with the natural sweetness of the corn.

• Effortless ingredients – Just pantry staples you probably have on hand already (the buttermilk is totally worth the extra trip if you don’t!)
• One-bowl wonder – Mix it up in minutes with minimal cleanup – perfect for busy weeknights
• Crazy versatile – Equally at home next to a bowl of spicy chili or served warm with honey butter for breakfast
• Always a crowd-pleaser – Kids and adults alike go crazy for that sweet-savory flavor combo

What I love most is how this buttermilk cornbread somehow feels special enough for holidays but easy enough for Tuesday night supper. It’s that kind of reliable recipe you’ll find yourself making again and again.

Buttermilk Cornbread Ingredients

Gather these simple ingredients – you’ll be amazed how they transform into something so special:

• 1 cup cornmeal (pack it gently like brown sugar – not too tight, not too loose)
• 1 cup all-purpose flour (I use the scoop-and-level method)
• 1 tablespoon baking powder (make sure it’s fresh!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I prefer fine sea salt)
• 1 cup buttermilk, room temperature (cold buttermilk will make your butter solidify – trust me, I learned the hard way!)
• 1/4 cup melted butter (unsalted, cooled slightly – we’ll talk substitutions below)
• 1/4 cup honey (local if you can get it – the flavor shines through)
• 1 large egg, room temperature (this helps everything blend smoothly)

Ingredient Notes & Substitutions

No buttermilk? No problem! Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes until it thickens slightly. For gluten-free, swap the all-purpose flour with your favorite 1:1 blend (I’ve had great results with Bob’s Red Mill). If you’re out of honey, brown sugar works beautifully – just increase to 1/3 cup. And that melted butter? You can use vegetable oil instead, but you’ll miss that rich, toasty flavor. One last tip – medium-grind cornmeal gives the best texture, but fine works in a pinch!

How to Make Buttermilk Cornbread

Making this buttermilk cornbread is so simple you’ll wonder why you ever bought the boxed mix. Just follow these easy steps – I promise the results will taste like you spent all day in the kitchen!

1. Preheat your oven to 400°F (200°C) – This high heat gives us those gorgeous golden edges. If your oven runs hot (like mine does), you might want to drop it to 375°F.
2. Grease an 8-inch square baking pan – Or better yet, use that well-seasoned cast iron skillet your grandma swore by. The sizzle when the batter hits the hot pan creates magic.
3. Whisk dry ingredients together – In a big bowl, mix your cornmeal, flour, baking powder, baking soda, and salt. I like to give it a good 30-second whisk – this is our chance to make sure everything’s evenly distributed.
4. Combine wet ingredients separately – In another bowl (or large measuring cup), whisk together buttermilk, melted butter, honey, and egg until smooth. Watch how the honey swirls into the buttermilk – that’s when I know it’s ready.
5. Mix wet into dry ingredients – Pour the wet mixture into the dry ingredients and stir just until combined. A few lumps are fine – overmixing makes tough cornbread!
6. Pour into prepared pan – The batter will be thick but pourable. Spread it evenly – I use a spatula to get into the corners.
7. Bake 20-25 minutes – You’ll know it’s done when the edges pull away from the pan and a toothpick comes out clean. That perfect golden-brown top should make your kitchen smell like heaven.
8. Cool slightly before slicing – I know it’s tempting, but give it 10 minutes to set up. The wait makes those clean slices so much easier!

Pro Tips for Perfect Buttermilk Cornbread

• Less is more with mixing – Stir just until the flour disappears. Overworked batter leads to dense, tough cornbread. Those few remaining lumps will disappear in baking.
• Oven thermometers are lifesavers – My oven runs 25° hot – without checking, I’d burn everything. A $5 thermometer ensures perfect bakes every time.
• Skillet vs baking pan – Cast iron gives crispier edges (heat it in the oven first for extra crunch). Baking pans make more uniform slices – both are delicious, just different textures!

Serving Suggestions for Buttermilk Cornbread

Oh honey, this buttermilk cornbread plays so well with others! At our house, it’s practically mandatory with a steaming bowl of chili – those sweet crumbles soaking up the spicy broth are pure heaven. For classic Southern-style meals, serve it alongside collard greens and black-eyed peas (don’t forget the potlikker!). Breakfast? Warm slices with honey butter turn ordinary mornings special. And here’s my secret: leftover cubes make the best cornbread stuffing – just sayin’. However you serve it, this versatile bread transforms simple meals into something memorable.

Storing and Reheating Buttermilk Cornbread

Here’s the good news – if you somehow have leftovers (which rarely happens at my house!), this buttermilk cornbread stays delicious for days with proper storage. My grandma taught me the secret: wrap it tightly in aluminum foil or beeswax wrap while it’s still slightly warm. That little bit of residual steam keeps it from drying out. At room temperature, it’ll stay fresh-tasting for about 2 days – just keep it away from direct sunlight.

For longer storage, slice it first and freeze individual portions wrapped in plastic, then foil. They’ll keep beautifully for up to 3 months. When cravings strike, pop a frozen slice straight into the toaster oven at 350°F for 8-10 minutes – no thawing needed! That crispy edge revival tastes almost fresh-baked. Microwave works too (15-20 seconds per slice), but you’ll lose that wonderful crust. Pro tip: sprinkle a few drops of water on top before reheating to restore moisture.

If you’re reheating a whole pan, cover with foil and warm at 300°F for about 15 minutes. Watch closely – you just want to take the chill off without over-drying. And here’s my favorite trick: leftover cubes make amazing croutons! Toss them with melted butter and herbs, then toast until golden. Perfect for salads or soups!

Buttermilk Cornbread FAQs

Got questions about making the perfect buttermilk cornbread? I’ve been there! Here are the answers to some of the most common questions I’ve gotten over the years (and a few I’ve asked myself a time or two).

Can I use regular milk instead of buttermilk?
Absolutely, but you’ll miss that tangy flavor and tender crumb that buttermilk brings. If you’re in a pinch, make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes until it thickens slightly. It’s not *quite* the same, but it works in a pinch!

How do I prevent my cornbread from drying out?
The key is balance – don’t overbake it! Pull it out as soon as the edges are golden and a toothpick comes out clean. Also, make sure your buttermilk and egg are at room temperature so they mix evenly into the batter. And here’s my golden rule: wrap leftovers tightly in foil or beeswax wrap while they’re still slightly warm. That little bit of steam keeps it moist for days.

Can I make buttermilk cornbread ahead of time?
Yes, and it’s a lifesaver for busy days! Bake it up to 24 hours in advance, let it cool completely, then wrap it tightly in foil. When you’re ready to serve, warm it in a 300°F oven for about 10 minutes. You can even freeze it for up to 3 months – slice it first, wrap individual pieces, and reheat straight from frozen. It’ll still taste like you just pulled it from the oven!

Nutrition Information

Now, I’m no nutritionist, but I know y’all like having the facts! Here’s the scoop on what’s in each delicious serving of this buttermilk cornbread. Keep in mind these are estimates – actual values can vary based on your exact ingredients and slicing size. (Grandma always said, “Eat the cornbread, not the calculator!”)

• Serving Size: 1 piece (about 1/9 of the pan)
• Calories: 180
• Total Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 280mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 4g

Remember, this is comfort food at its finest – meant to be enjoyed with good company and maybe an extra dab of honey butter! The way I see it, a little homemade love in your diet is always good for the soul.

Share Your Buttermilk Cornbread Experience

Nothing makes me happier than hearing how this buttermilk cornbread turns out in your kitchen! Did your family gobble it up like mine always does? Maybe you put your own spin on it – added some jalapeños or swapped in maple syrup instead of honey? I want to hear all about it! Leave a comment below sharing your experience, and don’t be shy with the details. Did it get that perfect golden crust? How long did it take to disappear from your dinner table? Your tips and tweaks might just help another home cook perfect their batch.

If this recipe becomes your new go-to like it is mine, I’d be so grateful if you’d give it a star rating – it helps others find this little slice of Southern comfort. And hey, snap a photo if you can! There’s nothing quite like seeing that first glorious slice fresh from the oven. Happy baking, y’all – may your cornbread always be moist and your honey butter plentiful!

Print