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This moist and tender Southern-style buttermilk cornbread is a perfect addition to any meal. This quick and easy recipe can be prepared, baked, and ready to serve in under 30 minutes.
Why this recipe is so great:
- Quick & easy to make – This super simple one-bowl buttermilk cornbread recipe only takes 20 minutes in the oven. With the ease and convenience of this recipe, you can have freshly baked cornbread any time and any day of the week.
- Taste & texture – The taste is rich, buttery, and slightly sweet. The texture is soft and fluffy yet hearty from the grit of the cornmeal. It’s also incredibly moist and tender and melts in your mouth when it’s warm.
- Perfect all year round – This cornbread is great during the cold winter months with a bowl of chili, soup, or stew. It’s also great during the summer, served as a side dish to some ribs, wings, or any kind of BBQ meat.
Ingredients you’ll need:
- cornmeal
- all-purpose flour
- granulated sugar
- baking powder & salt
- buttermilk (storebought or homemade)
- vegetable oil or any kind of neutral oil
- egg
How to make buttermilk cornbread:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center.
- Add the buttermilk, oil, and egg. Whisk all together until combined.
- Pour the batter into an 8×8″ greased baking pan.
- Bake at 400F for 20 minutes or until a toothpick inserted into the center comes out clean.
How to serve:
Cornbread can be served warm or at room temperature, plain or with some butter. The BEST WAY to serve cornbread (in my opinion) is warm with a pat of butter and a drizzle of honey (as shown in the video below). It adds a whole other layer of flavor, richness, and sweetness!
FAQ:
What’s the difference between Southern cornbread and regular cornbread?
Regular cornbread isn’t very sweet and is made with yellow cornmeal to achieve a crumbly texture. Traditional Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish, is sweeter, and has more of a cake-like texture.
Why use buttermilk in cornbread?
It makes the cornbread super moist and tender. It also adds a buttery and tangy taste.
Can you make cornbread without buttermilk?
Yes, you can use regular milk mixed with a tablespoon of white vinegar or lemon juice to mimic buttermilk, or use any kind of milk (including plant-based) as is. Note that without the sourness of buttermilk or the addition of an acid, the cornbread won’t be as moist or tender.
What makes cornbread moist?
A good amount of fats and liquids like oil and buttermilk or milk.
You might also like:
- Flaky Butter Biscuits
- Homemade Beer Bread
- Quick Molasses Brown Bread
- Easy Skillet Cornbread
- Cornbread Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Sweet Buttermilk Cornbread
★★★★★5 from 3 reviews
- Author: Lily Ernst
- Prep Time: 8 min
- Cook Time: 20 min
- Total Time: 28 minutes
- Yield: 9
- Category: side dish
- Method: bake
- Cuisine: American
Description
This moist and tender Southern-style buttermilk cornbread is a perfect addition to any meal.
Ingredients
- 1 cup (150g) cornmeal
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup (250ml) buttermilk
- ⅓ cup (83ml) vegetable oil
- 1 egg
Instructions
- Preheat oven to 400F and grease an 8×8″ pan.
- In a large bowl, toss together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center.
- Add the buttermilk, oil, and egg. Whisk all together until combined. Pour into the prepared pan.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Best served warm.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Warm up in the microwave for 15-30 seconds before serving if desired.
This recipe can be doubled for a 9×13″ pan. Bake at 375F for 30-35 minutes.
Keywords: cornbread recipe, easy cornbread, buttermilk cornbread, sweet cornbread recipe
4th of July Quick Breads Savoury Video Recipes Winter
by Lily Ernst on January 27, 2023
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19 comments on “Sweet Buttermilk Cornbread (video)”
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Sandee —Reply
Why is there a line through the 1/3 cup vegetable oil in the ingredients?
Do you use it or not?Lily Ernst —Reply
Line 3, it says buttermilk, oil, and eggs. Hope that helps!
See AlsoIndian Fry Bread Recipe
Wendy —Reply
Everytime I make this everyone absolutely loves it and wants the recipe!
★★★★★
Lily Ernst —Reply
I’m so glad to hear! Thank you Wendy:)
Jacquetta Dietzel —Reply
Best cornbread I have ever made. Have been baking this for a year.
Have some in my oven now.Thank you so much
Jacquetta DietzelLily Ernst —Reply
You’re very welcome, Jacquetta! Glad you enjoy the cornbread so much and thank you for your kind words!
Jacquetta Dietzel —Reply
This cornbread is the best recipe I’ve ever used.We make it often. Thank you for sharing this delicious recipe .
Lily Ernst —Reply
YOu’re very welcome, Jacquetta! Thank you for your kind words:)
Mary —Reply
Hi! My family adores cornbread and I’m always trying recipes that are quick and in one bowl. This recipe looks amazing but I’m wondering about the baking powder…..1 Tablespoon seems like a lot. Do you think I could reduce the amount and still get good results?….- trying to avoid any bitter aftertaste. Thanks for your help!!
Lily Ernst —Reply
There’s a lot of liquid in this recipe and the cornmeal is heavy so you need that amount of baking powder for lift and softness. Try the recipe as is first, see how you like it, then reduce the amount of baking powder if needed. Have a great day and let me how it turns out for you:)
Wei @ Red House Spice —Reply
Hi Lily! I’ve been making this cornbread for quite a while. It became one of our family favourites. I top it with almond chips. Delicious!
One question: The top of your cornbread looks very flat. The bottom looks brown and crispy. Mine always has a little hump on the top. It doesn’t brown at the bottom. BTW, I use a ceramic baking dish lined with baking paper. And I use a conventional oven instead of a fan oven.
Mine still tastes very good. But you know I’m kind of obsessed over the look of my food…
Thank you for sharing this simple yet delicious recipe!★★★★★
Lily Ernst —Reply
Hi Wei,
You’re welcome and thank you for the 5-star rating! I bake my cornbread in a metal pan which is probably why it’s brown on the bottom since metal conducts heat better than ceramic. I also don’t line my pan with baking paper with this recipe, so another reason my cornbread is darker on the bottom. As for the hump, I’m not sure? I bake in conventional setting as well. I hope that helps and thanks again for your kind words!
Anna —Reply
I am so excited to try these out! They look amazing!
★★★★★
Barbara —Reply
Just made this for my family of 6… it’s gone. We approve. HEARTILY.
Lily Ernst —Reply
That is awesome to hear! I’m glad you enjoyed it so much. Thank you for your kind words:)
Life Diet Health —Reply
This sounds delicious. I think I need to try veganizing this! Thanks for sharing at Fiesta Friday.
Liana —Reply
My lot doesn’t normally care for corn bread, but this looks so good that I’m tempted to give it a go!
Lily Ernst —Reply
Thanks Liana, and nice to meet you!
Josette —Reply
It looks SO light! PERFECTION 🙂