Tender, moist buttermilk cornbread that's super easy to make with only 15 minutes of prep work. Comes out perfect every. single. time. Instructions for baking at high altitude as well as sea level.
And if you like to add more Mexican flavors to your cornbread, check out this Jiffy Mexican Cornbread, made with Jiffy Cornbread Muffin mix, sour cream, cheese, and chilies.
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Sometime last year I launched a new project. A personal challenge of sorts. I wanted to create the best cornbread recipe ever.
I can never resist cornbread, especially buttermilk cornbread, if I'm honest. I mean, never. And there must be thousands of recipes out there, all claiming to be the BEST. There are Grandma's recipes, handed down through generations from mother to daughter, vegan, paleo and gluten-free.
I've added blueberries, baked them as cornbread mini loaves with strawberries, used both honey and maple syrup as a sweetener, and some with kernels of corn. But buttermilk should always be included if you're making cornbread from scratch.
🤷♀️ Why Use Buttermilk in Cornbread?
If you're all about texture, like I am, you seriously need buttermilk. Buttermilk cornbread is the BEST, IMHO. Because even if you use corn flour instead of corn meal, there's still a slight, natural dry toughness to the finished bread. And I while like that quality of cornbread, which is why I use medium-ground corn meal, I also like my cornbread tender and moist.
Like many things in life, it's a balancing act. And buttermilk makes it work.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Cornmeal - I typically use Bob's Red Mill Medium Ground Cornmeal. I've also used corn flour with excellent results if you want a more smooth cornbread.
- All purpose flour
- Baking soda
- Unsalted butter
- Sugar
- Eggs
- Buttermilk - either low-fat or cultured (full fat) is fine.
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🔪 Recommended Equipment
- Kitchen scales - I weigh my flour when baking anything. It's faster, and more accurate. This means you'll get consistent results no matter what you're baking.
- Whisk
- Loaf pan
👩🍳 Preparation Tips
If you prefer less grit to your cornbread, go with a fine grain cornmeal, or even corn flour. Substitute either using a 1:1 ratio as for the medium-ground cornmeal.
📇 Ways to Use Cornbread
Cornbread is very flexible. Here are some ways I've used it:
Jalapeño Poppers Stuffed with Cornbread
Topping for chili (featured in my cookbook) or a Zucchini Succotash Casserole
Stuffing for Stuffed Acorn Squash or vegetarian Jambalaya stuffed peppers
Instead of making these vegan sloppy joes into sliders, I ladle it over this cornbread.
🏔 High Altitude Notes
If you want a more moist cornbread, substitute honey for the sugar using a 1:1 ratio.
Another easy way to make this cornbread more moist is to add 1 tablespoon plain Greek yogurt, although I didn't find that to be necessary with the buttermilk.
No other changes are necessary.
Easy Buttermilk Cornbread
Ingredients
- 1 cup Bob's Red Mill medium coarse cornmeal
- 1 cup 4.5 ounces all-purpose flour
- ½ teaspoon baking soda, use ¼ teaspoon for high altitude baking
- ¾ teaspoon kosher salt or ½ teaspoon table salt
- ½ cup unsalted butter melted, plus more for the loaf pan
- ½ cup white granulated sugar
- 2 large eggs
- 1 cup buttermilk add 1 tablespoon for high altitude baking
Instructions
- Preheat oven to 375˚ F. Butter a loaf pan.
- Whisk the cornmeal, flour, baking soda, and salt in a medium bowl.
- Melt the butter in the microwave oven in a microwave - safe dish. Pour it into a medium bowl, and whisk in the sugar. When the sugar is incorporated, add the eggs and buttermilk, and continue to whisk until well blended. Stir in the cornmeal mixture, until well blended. There will be some lumps, but that's fine. Pour batter into the prepared loaf pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. At sea level, the time will be closer to 30 minutes, but baking at high altitude will take closer to 40 minutes. Cover with foil in the last 10 minutes of baking - this will help to keep the cornbread moist, and help it to bake more evenly.
- Cool in the loaf pan for 10 minutes before removing. Run a sharp knife around the cornbread, separating it from the sides of the pan. Flip out onto a cutting board for easy slicing.
Denise Wright
Just gorgeous pics! I never make cornbread but I should because my family loves it. I'll have to give this a try!
Christie
I love a good cornbread. And I'm with ya except I just can't resist cornbread good or bad. It's all good to me. LOL
Carlee
This looks like a great cornbread! I like a moist cornbread that is just a tad sweet with a slather of butter and honey. And now I am soooo hungry just thinking about it. I need to make this ASAP!
Caroline
What a fun challenge to find the best cornbread! This one certainly looks tasty (and hadn't really thought of the challenge of high altitude baking but can see how it impacts!)
Tara
This cornbread looks incredible! I love that color and texture.
Cindy L. Kerschner
I love cornbread but I never used buttermilk to make it. I'm gonna give it a whirl!
Rita
I love cornbread. Have my own favorite using Angostura bitters. http://getcookingsimply.com/cornbread-muffins/
I usually make muffins tho, rather than cornbread. Easy to freeze them!
Beverley
we so love cornbread and I can't wait to make this recipe next time. It sure does look so good xoxo
cms 10 edition
yummy, looking awesome.
Obat Perangsang Wanita
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jennifer
Best cornbread I have ever made!
The Wimpy Vegetarian
Oh I’m so glad!!!! Thanks for letting me know!!!