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Side Dishes

Buttermilk Cornbread Recipe Is the Perfect Fluffy, Tender Side Dish — Ready in 30 Minutes

This cornbread uses buttermilk for a subtle tanginess and the perfect, fluffy rise.

Say goodbye to dry, crumbly cornbread! This buttermilk cornbread recipe is the only one you need on standby. Buttermilk adds a magic touch, creating a light, fluffy texture that practically melts in your mouth. Even better: This cornbread is a versatile side dish. Enjoy it for breakfast with a pat of butter and your favorite jam. Or serve it alongside a hearty chili for a soul-warming dinner. But if you can’t wait another minute (like us), simply drizzle a little honey on top for a satisfying afternoon snack.

You probably heard of buttermilk in pancake or fried chicken batter. And boy, does it make a difference in this buttermilk cornbread recipe. Buttermilk adds a subtle tang and slight acidity that helps activate the baking soda for a perfect rise. If you don’t have buttermilk, we have the 8 best substitutes you can use instead. Or, learn how to make buttermilk at home. What’s your favorite recipe to make with buttermilk? Tell us below!


6 servings

Total Time

Prep Time

Cook Time


  • 1½ cups cornmeal
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 1½ cups buttermilk
  • ¼ cup unsalted butter, melted


Heat oven to 400°F. Coat 8" square baking pan with cooking spray. In large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Add eggs, buttermilk and butter; whisk until blended. Pour batter into pan. Bake until toothpick inserted into center comes out clean, 25-30 min. Let cool in pan on rack 10 min. Transfer to rack; let cool completely. Cut into squares.


  • Calories: 330
  • Fat: 10 gram
  • Saturated Fat: 3 gram
  • Protein: 10 gram
  • Carbohydrate: 52 gram
  • Fiber: 3 gram
  • Cholesterol: 70 mg
  • Sugar: 10 gram
  • Sodium: 410 mg


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