My Favorite Buttermilk Cornbread Recipe (8 Ingredients!)

This Buttermilk Cornbread Recipe is made with eight simple ingredients and is ready to eat in just over 30 minutes! Moist and tender with a soft texture and the perfect crumble, it’s rich and sweet, making for the perfect comfort food side! 

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Buttermilk Cornbread: My FAVORITE Cornbread Recipe

If there’s one thing about me, it’s that I love a good cornbread recipe. At this point, I think I’ve tried just about every flavor variation possible, from my brown butter skillet cornbread to cheddar jalapeño cornbread. 

However, this buttermilk cornbread recipe is the one I turn to over and over again. There’s just something about the sweet, simple flavor that can’t be beat! It’s nothing fancy, just really good cornbread that pairs well with everything.

Quick Overview of the Ingredients You’ll Need

• Flour: all-purpose flour forms the base of the batter. 
• Yellow Cornmeal: I prefer the texture of finely ground cornmeal, sometimes called corn flour. If you like your cornbread to have a bit more texture, you can use a medium-grind cornmeal.
• Baking Powder: this gives the cornbread a beautiful rise. Make sure it’s fresh for the best results! 
• Salt: a must-have in any good cornbread, this enhances the flavor of the rest of the ingredients. 
• Honey: this adds the perfect touch of sweetness without being overpowering. 
• Butter: I recommend using unsalted butter, so you have better control over the flavor. Melted before being added to the batter, butter adds rich flavor and contributes to the moist, tender crumb. 
• Buttermilk: I love the richness and tang buttermilk adds to cornbread! It also creates a fluffier consistency, really setting this recipe apart. 
• Eggs: these act as a binder, add richness, and give the bread structure. 

Ingredient Substitutions

• All-Purpose Flour – if you prefer, you can swap the all-purpose flour with a cup-for-cup gluten-free flour instead.
• Buttermilk – you can easily substitute the buttermilk with whole milk. If you need, I’ve included instructions on how to make a plant-based buttermilk substitute below.
• Butter – you can use a vegan butter for this recipe if you prefer.
• Honey – feel free to swap the honey for maple syrup if needed.

How to Make a Dairy-Free Buttermilk Substitute

If you don’t have buttermilk on hand, you can easily make a quick substitute in a pinch!

Here’s how:

1. Pour one cup of full-fat coconut milk, or a plant-based milk of your choice, into a measuring cup.
2. Add one tablespoon of vinegar or lemon juice to the milk.
3. Let the milk sit for 5-10 minutes, and allow it to curdle.

That’s it! The acid in the vinegar or lemon juice will help to give the coconut milk a similar taste and texture to buttermilk. It won’t be exactly the same, but it will get you by and still taste great.

How to Make a Cornbread Recipe Using Buttermilk 

1. Combine the ingredients. Whisk the dry ingredients in a large bowl. Then, whisk the wet ingredients in a second bowl. Pour the wet ingredients into the bowl of dry ingredients, and mix just until combined. Don’t overmix, or your cornbread will have cracks! 
2. Bake. Transfer the batter to a prepared baking dish, and bake until the cornbread is puffed in the center, golden brown around the edges, and a toothpick inserted into the center comes out clean. 
3. Serve. Let your buttermilk cornbread cool in the pan. Then, slice it into equal-sized pieces, and serve warm with honey and butter! 

Serving Suggestions 

If you ask me, there’s nothing this buttermilk cornbread recipe doesn’t pair well with. However, if you’re looking for dinner inspo, some of my favorite pairings include: 

• White Bean Turkey Chili
• Healthy Slow Cooker Chili
• Chicken Taco Soup
• Healthy Beef Stew
• Slow Cooker BBQ Chicken
• Slow Cooker Baked Beans

How to Store, Freeze, and Reheat

Transfer cooled cornbread pieces to an airtight container, and store them at room temperature for 2-3 days or in the fridge for up to 1 week. Or, freeze for up to 3 months! 

To reheat, thaw frozen cornbread at room temperature. Then, wrap individual slices in foil, and warm them in the oven at 350°F until hot. 

Like This Recipe? Then You’ll Love These

• Green Chili Cornbread
• Sweet Potato Cornbread Muffins
• Herbed Brown Butter Cheddar Cornbread
• Gluten-Free Honey Cornbread Muffins
• Brown Butter Honey Pumpkin Cornbread Muffins
• Cornbread Sausage and Herb Stuffing

I hope you give this Buttermilk Cornbread Recipe a try! It’s sweet, simple, and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Photography: Sasha Hooper