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4.91 from 11 votes

Easy Buttermilk Cornbread

Tender, moist buttermilk cornbread that's super easy to make with only 15 minutes of prep. Comes out perfect every time. High altitude baking tips are included.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bread
Cuisine: American
Keyword: Buttermilk Cornbread
Servings: 10
Calories: 164kcal
Author: Susan Pridmore



  • Preheat oven to 375˚ F (or 380˚ F for HAB). 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.


Calories were calculated using the VeryWell Fit nutrition calculator for 10 servings.

Buttermilk Cornbread High Altitude Cooking Notes:

If you substitute honey for the sugar, this makes it even more moist. Simply replace the sugar with honey 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. 


Calories: 164kcal