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.Jump to Recipe
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.
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👩🍳 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:
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
- 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
- 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.