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Homemade Cornbread

This quick and easy Homemade Cornbread recipe is buttery, extra moist, with golden, crispy edges and a tender crumb. Made with buttermilk and butter for an undeniably amazing flavor! Absolutely delicious and you don't even need a mixer!
Course bread, Side Dish
Cuisine American
Keyword cornbread, homemade cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 204kcal
Author Trish - Mom On Timeout


  • 1 cup all purpose flour make sure to spoon and level, don't scoop
  • 1 cup cornmeal
  • 1/3 cup sugar can use brown sugar if you prefer
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 8 tbsp unsalted butter melted and cooled
  • 2 eggs room temperature


  • Preheat oven to 400F and lightly grease an 8 or 9 inch square or round pan and set aside. (Feel free to use a cast iron skillet if you prefer. )(See my notes below to make corn muffins.)
  • Melt butter and set aside to cool while assembling the rest of the ingredients.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Set aside.
  • In a medium bowl, combine buttermilk, cooled butter, and eggs. Whisk to combine.
  • Add wet ingredients to the dry ingredients and mix together just until combined.
  • Pour the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown on top and an inserted toothpick comes out clean.
  • Let cornbread cool for 5 to 10 minutes before cutting into pieces and serving.



  • Sugar can be reduced to 1/4 cup if you prefer. It can be replaced with light or dark brown sugar as well. You can also add a couple tablespoons of honey for a sweeter cornbread.
  • To make corn muffins, simply grease 12 muffin cups or line with liners and divide the batter equally. Bake for the same amount of time.
  • Don't have buttermilk? Make your own by using vinegar or fresh lemon juice. Here's how: 
    • Add three teaspoons of the vinegar (just use plain white vinegar) or lemon juice to a glass measuring cup, like a Pyrex. 
    • Add whole milk (room temperature!) until it measures 1 1/4 cup. 
    • Stir to combine and let sit for 5 to 10 minutes before using in this recipe.

Tools Needed

Any 8 inch or 9 inch baking dish will work. I used the larger one from this set. If you want skillet cornbread, use can use an 8-inch cast iron skillet (OR this one - so cute!, 9 inch cast iron skillet, or a 10 inch cast iron skillet.


Calories: 204kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 314IU | Calcium: 80mg | Iron: 1mg