This is hands-down my go-to homemade butter milk cornbread recipe because it hits all the right notes of what makes this quick bread so tasty. Follow these steps, and you’ll get cornbread that is tender and moist on the inside, with edges that are perfectly crisp and lightly golden. I’ve had my fair share of disappointing cornbread……dry, crumbly, and lacking flavor and I don’t want that for you. This homemade butter milk cornbread alongside a hearty bowl of bean chili is extremely delicious.
What you will need
Why You’ll Love This Homemade Butter Milk Cornbread
You will love this Homemade Buttermilk Cornbread because it has that perfect balance of tender, moist texture with a lightly crisp golden edge. The buttermilk gives the cornbread a rich flavor and slight tang that makes it taste truly homemade, not dry or crumbly like some cornbread recipes can be.
Another reason this Homemade Buttermilk Cornbread is such a favorite is how simple it is to make. It uses basic pantry ingredients and comes together quickly, which makes it perfect when you need an easy side dish for dinner. I love serving it warm with a little butter, but it’s just as good alongside soups, chili, or barbecue.
This homemade buttermilk cornbread also has that classic comforting flavor that never gets old. It’s soft in the center, slightly crisp around the edges, and just sweet enough to make you want another slice. Once you make this Homemade Buttermilk Cornbread, it’s the kind of recipe you’ll find yourself coming back to again and again.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar (or adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup butter milk (or milk)
- 2 large eggs
- ¼ cup melted butter (plus more for greasing the pan)
- Optional: ½ cup corn kernels or shredded cheese for mix-ins
How to make Homemade Butter Milk Cornbread
- Set oven to 400°F (200°C) and grease an 8-inch baking dish or cast-iron skillet with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Stir in milk, eggs, and melted butter until just combined, don’t overmix.
- If using corn or cheese, gently mix them in now in the wet ingredients.
- Combine all your wet and dry ingredients and mix until everything is smooth.
- Pour the batter into the prepared dish and bake for 20–25 minutes or until golden and a toothpick comes out clean.
- Let it cool slightly, then slice and serve warm with butter, honey, or your favorite topping.
Tips for the Best Cornbread
- For a softer crumb, use buttermilk instead of regular milk.
- Want it extra moist? Add a spoonful of sour cream or yogurt to the batter.
- Leftovers can be reheated in the oven or skillet still delicious the next day!
Homemade Butter Milk Cornbread
Course: Breakfast, Dinner RecipesDifficulty: Easy6
servings10
minutes25
minutes280
kcalIngredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar (or adjust to taste)
1 tablespoon baking powder
½ teaspoon salt
1 cup milk (whole or buttermilk)
2 large eggs
¼ cup melted butter (plus more for greasing the pan)
Optional: ½ cup corn kernels or shredded cheese for mix-ins
Directions
- Preheat oven. Set oven to 400°F (200°C) and grease an 8-inch baking dish or cast-iron skillet with butter.
- Mix dry ingredients. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add wet ingredients. Stir in milk, eggs, and melted butter until just combined, don’t overmix.
- Fold in extras. If using corn or cheese, gently mix them in now.
- Bake. Pour the batter into the prepared dish and bake for 20–25 minutes or until golden and a toothpick comes out clean.
- Cool and serve. Let it cool slightly, then slice and serve warm with butter, honey, or your favorite topping.
