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Side view of sliced Buttermilk Cornbread on a wooden chopping board.
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4.84 from 6 votes

The Best Easy Buttermilk Cornbread Recipe (Sweet & Moist)

This Buttermilk Cornbread recipe is sweet, moist, and so easy to make. Learn how to make the best homemade cornbread with this quick and simple recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: American
Keyword: Buttermilk Cornbread, Cornbread
Servings: 9 pieces
Calories: 210calories



  • Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the buttermilk, eggs and melted butter.
  • Mix the wet buttermilk mixture into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
  • Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
  • Allow the cornbread to cool on a wire rack for 15 minutes before serving.


  1. Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  2. To freeze the cornbread, I recommend wrapping up the individual pieces and then placing them in a sealed freezer-safe food storage container.


Calories: 210calories | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 407mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Calcium: 69mg | Iron: 1.4mg