This is the cornbread recipe we reach for over and over again. It’s the recipe I’ve been using for more than a decade! It’s quick, easy, and uses ingredients we almost always have on hand. You don’t need any fancy equipment. Just a bowl, a whisk, and a few minutes of your time. Bake it in a skillet, a pan, or turn it into muffins. It comes out soft, moist, and perfectly golden every single time.
Serve it alongside a bowl of my no-fuss chili for an easy comfort food dinner.
Why My Recipe
- Quick and easy: Just one bowl, one whisk, and 30 minutes from start to finish.
- Customizable results: Sweet or savory, muffins or skillet. This one recipe does it all!
- Perfect texture: Soft and moist every time with just the right amount of crumble.
Homemade buttermilk cornbread, just like mom used to make! There are several different ways to serve up this dish: there’s sweet cornbread, sometimes called cowboy-style cornbread, that features a bit of extra sugar. That happens to be our favorite, which is why we included a bit of added sweetness in this recipe! You have southern cornbread, which is a tad bit more savory. Think of the type served with chili or soup.
No matter how you like it, you can use this buttermilk cornbread recipe as a base for your creations. Feel free to make it in a pan, turn it into muffins, or bake it in a cast-iron skillet. There is minimal equipment required for this recipe, so all that’s left is to gather your ingredients and get started.
Ingredient Notes
- Melted Butter: Salted or unsalted both work. There’s about 1/4 teaspoon of salt per cup of butter if you are ever unsure.
- Granulated Sugar: This recipe leans sweet, but you can cut it back to 1/3 cup or leave it out completely for a more savory southern-style version. If you prefer honey, you can absolutely swap it in! Use 1/2 cup of honey in place of the sugar, and reduce the buttermilk by 1 to 2 tablespoons to balance the moisture.
- Eggs: Use regular ol’ grade AA large eggs. If you need an egg substitute use a flaxseed mix (1 tablespoon ground flaxseed mixed with 3 tablespoons water: let sit 5 minutes), or 1/4 cup plain yogurt or unsweetened applesauce.
- Buttermilk: If you don’t have any on hand, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Baking Soda: Be sure it’s fresh for the right rise.
- Cornmeal: Use regular yellow cornmeal labeled as “medium” or “fine grind.” Avoid cornmeal mixes as they already include flour and leavening.
- All-Purpose Flour: Standard all-purpose flour works best here.
- Salt: We use standard table salt.
Types of Cornmeal
Cornmeal comes in fine, medium, and coarse grinds. For this recipe, I recommend fine or medium. Fine grind gives you the softest crumb, while medium still keeps things tender with just a bit more texture. Coarse cornmeal is too gritty for this recipe and won’t absorb the liquid as well, which can throw off the results.
Sugar or No Sugar
Cornbread lovers tend to have strong opinions about whether it should be sweet or savory, and honestly, I’m not going to say no to it either way. Whether you’re team sugar or team no sugar, this recipe gives you the flexibility to make it your way.
If you’re skipping the sugar just know that sugar does more than sweeten. It also helps retain moisture. Even a small amount of sugar can help keep your cornbread soft, especially if you’re planning to make it ahead or serve it the next day. That’s because sugar binds to water and slows down how quickly your cornbread dries out as it cools.
Want a little compromise? Try using half the sugar for just a touch of sweetness. You’ll get a more neutral flavor that still stays soft and moist. You can also experiment with natural sweeteners like honey or maple syrup, keeping in mind that they’ll change the flavor slightly and add a bit more moisture so you’ll need less buttermilk.
Flavor Variations
Once you’ve got the base recipe down, it’s easy to make it your own with fun mix-ins, additions, and toppings.
Jalapeño-Cheddar: Stir in 1 cup of shredded cheddar cheese and 1–2 finely diced jalapeños. Seed the jalapeños if you want less heat.
Bacon: Fold in 1/2 cup of chopped, cooked bacon. You can also add a tablespoon of bacon grease to the batter for extra flavor.
Green Onion: Mix in 1/4 cup of thinly sliced green onions. This works great with bacon or cheese.
Whole Corn Kernels: Add 1/2 cup of corn kernels (fresh, frozen, or canned and drained) for a little extra sweetness and texture. It gives each bite a nice pop of corn flavor.
Honey Butter Glaze: Brush the top with 2 tablespoons of melted butter mixed with 1 tablespoon of honey as soon as it comes out of the oven.
Creamed Corn: Stir in 1 (14.75 oz) can of creamed corn and reduce the buttermilk to 3/4 cup. It adds moisture and just a hint of sweetness. If the batter seems thin, add a tablespoon or two of extra cornmeal.
Pan Options
This cornbread recipe is incredibly flexible and bakes well in a variety of pans. Whether you want classic squares, crispy edges, or easy grab-and-go muffins, here’s how to make it work:
9×9 Baking Pan (Standard): This is the default pan for the recipe and bakes up in about 20 minutes. You’ll get soft, tender cornbread with lightly golden edges and a fluffy interior.
9×13 Baking Pan (Double Batch): If you’re baking for a crowd, you can double the recipe and bake it in a 9×13-inch pan. It will take a bit longer. Plan for about 30 minutes of baking time. Start checking around the 25-minute mark for doneness.
Cast Iron Skillet: For crispy edges and a classic look, use an 8- or 10-inch cast iron skillet. An 8-inch skillet gives you a slightly thicker cornbread, similar in depth to a 9×9 pan. A 10-inch skillet works too and gives you more surface area for those crispy edges. Preheat the skillet in the oven before pouring in the batter for the best results. Baking time is about 20–25 minutes.
Muffin Tin: To make individual servings, divide the batter into a 12-cup muffin tin. Line with paper liners or grease well with nonstick spray. Bake at the same temperature for about 18–20 minutes. These are great for freezing or packing in lunches!
FAQ & Troubleshooting
Overbaking is usually the culprit. Start checking around the 18-minute mark, especially if your oven runs hot. Pull it from the oven as soon as you can tap the center without feeling any liquids jiggling beneath the surface. Also, be sure to measure your ingredients carefully. Too much cornmeal or not enough fat can dry things out fast.
Yes! Double all the ingredients and bake it in a 9×13 pan. The cooking time increases to about 30 minutes. Start checking at 25 minutes and watch for lightly browned edges and a firm center that no longer jiggles.
Cornbread is naturally a little crumbly, but if it’s falling apart completely:
Try reducing the cornmeal slightly and adding a bit more flour. Make sure you’re using enough eggs. They help bind everything together. Let it cool in the pan before cutting so it has time to set.
No problem. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Yes, and it’s delicious that way. Preheat the skillet in the oven while you mix your batter. Carefully pour the batter into the hot skillet and bake as directed.
You can substitute 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes), or use 1/4 cup of plain yogurt or unsweetened applesauce, or mashed banana per egg.
Make sure to generously grease your baking dish or skillet, especially if it’s not nonstick. If you’re using a cast iron skillet, preheating it with a little butter or oil helps create a natural nonstick surface.
Storage & Reheating
Cornbread can be stored at room temperature for 1 to 2 days. Let it cool completely, then place it in an airtight container or wrap tightly in foil or plastic wrap.
Refrigerator: For longer storage, refrigerate the cornbread in an airtight container. It will stay fresh for up to 1 week. This is the best option if you’ve added extra moisture (like creamed corn or honey glaze) or if your kitchen runs warm.
To freeze, once cooled, cut it into squares, then place in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual pieces.
To reheat a slice or muffin, microwave on high for 20 to 30 seconds. For larger portions or a whole pan, cover with foil and warm in a 300°F oven for about 10–15 minutes until heated through.
Can I leave the sugar out? Do I need to put some more flour or cornmeal in its place?
You don’t need to change anything else about the recipe. It seems like you would, but you don’t as it doesn’t impact structure.
Are your oven temperatures for conventional or fan assisted?
Recipes are only written for fan assisted ovens when specifically noted.
I made the corn bread to go with soup beans.. It turned out very nice but the next day,
I would just like a slice of it with butter.
It’s a little too crumbly. So I’m going to try a 1/4 cup of flour more.
And maybe the density will be a little bit less crumble.
All in all the recipe is wonderful and easy thank you.
Best cornbread recipe ever! So easy and delicious. I truly enjoy preparing and eating your recipes. Thank you for sharing.
Delicious, I will be using this quick recipe all the time now. I just love it. I did use Self rising flour in place of the AP and baking soda.
I just made this recipe to go with cabbage. I cheated and cut a piece right out of the oven. It was delicious. Thank you for sharing..
Light and very tasty. No buttermilk, used powdered buttermilk with 1/2 c. water & 1/2 c. 2% milk.
I made the cornbread tonight, it was delicious. Thank you for the recipe 🙂
I loved this recipe and the taste/ moisture of the cornbread. Definitely a keeper!
I love corn bread anyway it’s made. My late Mother-in -law, sliced a piece for her breakfast the next morning. She loved slicing it in half and toasting it lightly, spread the butter, honey, jelly and soooo good!