There's nothing quite like the comforting taste of buttermilk cornbread. This classic dish is a staple in many households, offering a perfect balance of sweetness and texture. Whether you're serving it alongside a hearty stew or enjoying it on its own, this cornbread is sure to be a hit.
While most of the ingredients for this buttermilk cornbread are common pantry staples, you might need to pick up buttermilk and unsalted butter if you don't already have them. Buttermilk adds a unique tangy flavor and helps with the bread's texture, while unsalted butter ensures you can control the saltiness of the final product.

Ingredients For Buttermilk Cornbread Recipe
Cornmeal: Provides the essential grainy texture and flavor of the cornbread.
All-purpose flour: Adds structure and helps the cornbread rise.
Sugar: Adds a touch of sweetness to balance the flavors.
Baking powder: Acts as a leavening agent to help the cornbread rise.
Salt: Enhances the overall flavor.
Buttermilk: Adds moisture and a slight tangy flavor.
Unsalted butter: Adds richness and moisture to the cornbread.
Eggs: Bind the ingredients together and add richness.
Technique Tip for Making Cornbread
When combining the wet and dry ingredients, be careful not to overmix. Overmixing can result in a dense and tough cornbread. Stir just until the ingredients are incorporated to maintain a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarser ground cornmeal and can be used interchangeably in most recipes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cornbread denser.
sugar - Substitute with honey: Honey provides natural sweetness and adds moisture to the cornbread.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different flavor profile.
buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg, let it sit for a few minutes to thicken. This works well as a binding agent.
Other Alternative Recipes Similar to This Cornbread
How To Store / Freeze Your Cornbread
To keep your buttermilk cornbread fresh and delightful, first allow it to cool completely at room temperature. This prevents condensation from making it soggy.
Once cooled, wrap the cornbread tightly in plastic wrap or aluminum foil. This helps maintain its moisture and flavor.
For short-term storage, place the wrapped cornbread in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.
If you need to keep it longer, refrigerate the wrapped cornbread in an airtight container. It will stay fresh for up to a week.
To freeze, wrap the cooled cornbread in plastic wrap, then again in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag or airtight container.
Label the container with the date to keep track of its freshness. Frozen cornbread can be stored for up to 3 months.
When you're ready to enjoy your cornbread, thaw it in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.
To reheat, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and cover it with aluminum foil to prevent drying out. Warm it for about 10-15 minutes.
Alternatively, you can microwave individual slices. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds, or until warmed through.
For an extra touch of indulgence, serve your reheated cornbread with a pat of butter or a drizzle of honey. Enjoy the comforting taste of homemade goodness!
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the moisture and texture of the cornbread.
Microwave Method: Place a slice of cornbread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overheat, as it can become rubbery.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the cornbread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give the cornbread a slightly crispy edge.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cornbread on the toaster oven tray and heat for about 10 minutes. This method is great for reheating smaller portions without using the full-sized oven.
Steaming Method: If you want to retain maximum moisture, place the cornbread in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method is excellent for keeping the cornbread soft and moist.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the cornbread.
Baking pan: Grease this to prevent the cornbread from sticking.
Mixing bowl: Use one for the dry ingredients and another for the wet ingredients.
Whisk: Combine the dry ingredients thoroughly.
Measuring cups: Measure out the cornmeal, flour, sugar, and buttermilk accurately.
Measuring spoons: Measure the baking powder and salt precisely.
Spatula: Stir the wet and dry ingredients together until just mixed.
Toothpick: Check for doneness by inserting it into the center of the cornbread.
Cooling rack: Allow the cornbread to cool slightly before serving.
How to Save Time on Making Cornbread
Pre-measure ingredients: Measure out all cornmeal, flour, sugar, and other ingredients before starting to save time during mixing.
Use a food processor: Quickly combine dry ingredients in a food processor instead of whisking by hand.
Microwave butter: Melt the butter in the microwave to save time over stovetop melting.
One-bowl method: Mix wet ingredients directly into the dry ingredients bowl to reduce cleanup time.
Preheat oven early: Start preheating the oven before you begin mixing to ensure it's ready when you are.

Buttermilk Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking pan.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, melted butter, and eggs.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving.
Nutritional Value
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