Classic Buttermilk Cornbread Recipe

Cornbread is easily one of my favorite accompaniments to barbecue or Southern cooking. It’s hearty, comforting, and adds a touch of savory-sweetness to any dish. It’s often one of the touchstones by which I judge any self-respecting barbecue restaurant. Unfortunately, it’s shocking how many restaurants don’t know how to make a good cornbread. Often, it suffers from one extreme or another such as being too sweet, too cakey, or too dry. It started me thinking that maybe cornbread is really hard to make and that’s why so many restaurants are terrible at it.

I decided to take matters into my own hands and see what all the hubbub was about by making my own homemade cornbread. As it turns out, not only is cornbread really easy to make, it’s also really easy to have it come out deliciously well-balanced. In this recipe, I make a basic cornbread with buttermilk to deepen the sweet and savory flavors. Many people will insist that true cornbread can only be made using a cast iron pan and I would agree that a cast iron pan does add some great color to the cornbread. If you have one, great. Use it. If you don’t, or you want to make cornbread for a lot of people, then I suggest that a baking dish will still work very well. No matter what, you’ll get some easy and delicious cornbread using this recipe!

Makes one tray of cornbread at 2313 calories total.
– 9 x 12 dish with 24 pieces = about 96 calories per piece.
– 8 x 8 dish with 12 pieces = about 193 calories per piece.

Country Style Buttermilk Cornbread

  • Servings: 12-24
  • Difficulty: Easy
  • Print

Easy, homemade, buttermilk cornbread.


  • 1 cup yellow corn meal (about 480 calories)
  • 1 cup all purpose flour (about 400 calories)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of unsalted butter (1/2 cup) melted (about 800 calories)
    Plus one teaspoon of butter to grease the baking dish/pan (33 calories)
  • 1/2 cup white sugar (360 calories)
  • 1 cup buttermilk (about 100 calories)
  • 2 eggs (140 calories)
  • Optional: If you like things spicy, try deseeding and dicing a jalapeno or two to throw in the batter mix before cooking. 


  • 8 x 8 or 9 x 12 baking dish or a large cast iron pan
    Note: An 8 x 8 dish gives you fewer pieces, but they are thicker. A 9 x 12 dish gives you more pieces, but they are thinner. A Cast iron pan will give you irregular shaped pieces, but will also brown the bottom of the cornbread better than a baking dish.
  • 2 mixing bowls
  • Fork
  • Knife
  • Rubber spatula or wooden spoon
  • Optional: Cooling rack
  • Optional: Toothpicks


  1. Pre-heat the oven to 375 degrees F for an even consistency throughout each piece of cornbread or 400 degrees F for a darker outside and slightly less cooked inside. 
  2. Place the 1 cup of cornmeal, 1 cup of flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda into one mixing bowl. Then, using a fork, mix all of the dry ingredients together. Man Fuel - Food Blog - Cornbread Recipe - Flour and Corn Meal
  3. Melt one stick (1/2 cup) of butter and place it in the other large mixing bowl. Man Fuel - Food Blog - Cornbread Recipe - Melted Butter
  4. Add in a 1/2 cup of sugar to the melted butter and mix thoroughly until well incorporated. Man Fuel - Food Blog - Cornbread Recipe - Sugar and Butter
  5. Add in the two eggs and mix well. Man Fuel - Food Blog - Cornbread Recipe - Eggs
  6. Add in the 1 cup of buttermilk and mix well. Don’t be alarmed by the smell of the buttermilk if you’ve never used it before. It smells sour as if it went bad, but don’t worry, that’s what it’s supposed to smell like. That smell won’t invade the whole batter once all is said and done. Man Fuel - Food Blog - Cornbread Recipe - Buttermilk
  7. Start slowly adding a little bit of the dry ingredients from one bowl into the bowl with the wet ingredients. Make sure to mix well while doing so. Add a little bit, mix, and repeat until all of the ingredients are thoroughly mixed in one bowl. If you were thinking about spicing things up, now would be the time to add one or two finely diced and deseeded jalapenos. Man Fuel - Food Blog - Cornbread Recipe - Cornbread Batter
  8. Use roughly a teaspoon or so of butter to grease up your baking dish or cast iron pan.
    Note: I used a baking dish in the photos to get uniform pieces rather than my circular cast iron pan, but the bottom color from cast iron is ideal.
    Man Fuel - Food Blog - Cornbread Recipe - Buttered Baking Dish
  9. Pour the cornbread batter into the dish. Again, you can use an 8 x 8 (for thick pieces) or a 9 x 12 (thinner pieces) or a large cast iron pan. Man Fuel - Food Blog - Cornbread Recipe - 9x12 DishMan Fuel - Food Blog - Cornbread Recipe - 8x8 Baking Dish
  10. If using a 9 x 12 dish, bake the cornbread in the oven for 20 minutes. If using an 8 x 8 dish, bake the cornbread for about 20 – 25 minutes. Both are pictured in this recipe. When you take the cornbread out, just stick a toothpick in the middle. If it comes out relatively clean, then it’s ready. If the toothpick comes out covered in batter, then leave it in for a few more minutes. Man Fuel - Food Blog - Cornbread Recipe - 8x8 Dish
  11. Remove the cornbread from the oven, let it it cool for a few minutes, and then cut it into squares while it’s still a little warm if you want to serve it immediately. Man Fuel - Food Blog - Sliced Buttermilk Cornbread Man Fuel - Food Blog - Easy Buttermilk Cornbread Recipe
  12. Serve a piece with a slice of butter on top for the full effect and enjoy it as a side to almost any entree. Man Fuel - Food Blog - Buttermilk Cornbread Recipe


8 thoughts on “Classic Buttermilk Cornbread Recipe

Add yours

    1. Real Southern cornbread is cooked in an 8″ (or 10″) cast iron skillet. Grease it and preheat it with the oven. When removed from oven, butter the top well.

      1. I appreciate the input, Chris, but if you read the recipe instead of just looked at the photos, you would see that I mentioned using a cast iron skillet as the preferred method, numerous times. I happened to take photos of cornbread in a baking dish to show how it can easily be done for those that don’t have a cast iron skillet and how different sizes can affect servings. If that’s your only qualm with the recipe, I’d recommend you give it a try first before you knock it.

  1. I made this for a barbecue and everyone loved it! Moist and delicious. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑