Delicious Moist Buttermilk Cornbread that is so soft and fluffy! This homemade cornbread is the best for dipping in chili and serving with BBQ!
Moist Buttermilk Cornbread
We love cornbread in our house, especially in the Winter months to dip into our chili and soups. This homemade cornbread is so fluffy and moist because we’re using buttermilk. Buttermilk is going to provide a softness, while adding body that really takes it next level on the delicious scale.
When serving your buttermilk cornbread, add a little butter or honey on top. Yum, it’s perfect!
Here’s a video I made to show you how easy this cornbread is to make!
How to make Buttermilk
I practically never have a carton of buttermilk in the refrigerator, so I always make homemade buttermilk. This is much more economical as there’s never any to waste. Here’s how to make it:
Add 1 cup of milk into a measuring cup. Add 1 tablespoon lemon juice. Let it sit for 5 minutes. During this 5 minutes it will start to thicken up and make buttermilk! That was easy, don’t you love it?
How to make Cornbread from Scratch
Prepare a 8×8 baking dish by spraying it with nonstick spray. This cornbread comes out of the pan perfectly.
In a large bowl you’re going to mix all the ingredients with a hand mixer. It’s important you use melted butter. Don’t have buttermilk? No worries, see up above for my homemade buttermilk recipe.
Pour the mixture into your pan and bake for 35 minutes.
Remove from the oven and allow to cool before cutting into it. I like to cut into 12 or 16 squares. I always top with a little butter too!
I hope you love this moist buttermilk cornbread as much as my family does! Enjoy!
Tip!
Want to add a kick to this cornbread? Check out my Jalapeno Cornbread recipe.
What to serve with cornbread?
Ground Beef Chili
BBQ Slow Cooker Chicken Thighs & Collard Greens
Slow Cooker BBQ Spare Ribs
Black Bean Stew
Homemade Diced Tomatoes
Pinto Beans
Pin for later:
Moist Buttermilk Cornbread
PrintIngredients
- 1/2 cup unsalted butter melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup flour
- 1 cup cornmeal
Instructions
- Preheat oven to 375 degrees F. Spray a 8×8 pan with nonstick spray.
- In a large bowl mix together butter and sugar with hand mixer until fluffy. Add in eggs, buttermilk, baking soda, salt, flour and cornmeal and continue mixing until well combined.
- Pour cornbread mixture into the pan. Bake for 35 minutes.
- Remove from oven and allow to cool for 15 minutes before cutting into slices. Serve with butter or honey on top.
Michele says
This is the only cornbread recipe I’ll use from now on!!! The only changes I made were that I used powdered buttermilk (and water) and used half butter and half I Can’t Believe It’s Not Butter. So moist and delicious!!! Hubby loved it, too!!! Thanks 🙂
Sharon Collins says
It is snowing here in Southern New Jersey and it’s the weekend. The guy has been in one out taking care of the snow so I make Cream of Chicken soup for lunch and your Corn Bread. I’ve been looking for this corn bread recipe all my adult life. Yep this will be my go to recipe from now on. I always have buttermilk.
Debbie says
Excellent. Left out sugar. We prefer cornbread unsweetened.
Emily says
I love any kind of corn bread.