Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.
Why I love this Buttermilk Cornbread:
Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon. Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like. Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Ingredients Needed:
Freezing Instructions:
Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave. Combine buttermilk with baking soda and then stir into mixture. Stir in cornmeal, flour, and salt until combined, but don’t over-mix the batter. You don’t want any big lumps of flour or cornmeal, but the batter doesn’t need to be completely smooth. Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.
Recipe Variations:
Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread! Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor. Jalapeño Cornbread
*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.
This post contains affiliate links.
