Skip to content

Buttermilk Cornbread

When it comes to cornbread recipes, there are deeply divided camps rooted not only in taste preference but geography, race, and history

By Bon Appetit US | May 5, 2021 | Category

Picture: Unsplash

Some argue it should be made with cornmeal, no sugar or wheat allowed. Others think cornbread is incomplete without a sweet touch and the lighter, cakier texture that wheat flour brings. This recipe combines equal parts medium-grind yellow cornmeal and flour, just a hint of sugar, and buttermilk for subtle tangy flavor and lighter texture.

It’s perfect next to a big bowl of bean chili or used in Cornbread Stuffing With Sausage and Corn Nuts. (And in case you need a reminder, you never need to wait for Thanksgiving to serve stuffing.) If you enjoy sweet cornbread for breakfast, feel free to double the sugar in this recipe, slather a thick slice with butter and honey, and devour before anyone else in the house wakes up.


Makes one 13x9 pan

Nonstick vegetable oil spray

2 cups all-purpose flour

2 cups medium-grind cornmeal

¼ cup sugar

1 Tbsp. baking powder

2½ tsp. kosher salt

¾ tsp. freshly ground black pepper

4 large eggs

2 cups buttermilk

½ cup (1 stick) unsalted butter, melted, slightly cooled


Step 1

Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.

Step 2

Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.

Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

This article originally appeared on Bon Appetit US.