12 Delicious Buttermilk Cornbread Recipes

Southern comfort meets kitchen creativity in our roundup of 12 Delicious Buttermilk Cornbread Recipes! Whether you’re craving a classic slice or something with a twist, these recipes promise to deliver warmth, flavor, and that irresistible golden crust. Perfect for pairing with chili, soups, or just a pat of butter, let’s dive into the ultimate comfort food that’s sure to please any crowd. Ready to bake your way to cornbread bliss?

Southern Style Buttermilk Cornbread

Alright, y’all, let’s dive into the heart of Southern comfort with a dish that’s as cozy as a porch swing on a summer evening. This buttermilk cornbread is the golden child of the South, promising a crispy edge with a tender, fluffy middle that’ll have you reaching for seconds before you even realize it.

Ingredients

• 1 cup yellow cornmeal (the stone-ground kind brings that authentic crunch)
• 1 cup all-purpose flour (because we’re not savages, we measure this properly)
• 1 tbsp baking powder (the unsung hero of lift and fluff)
• 1/2 tsp baking soda (for that perfect rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 cup buttermilk (room temp is my jam—it blends smoother)
• 1/2 cup unsalted butter, melted (and slightly cooled, unless you fancy scrambled eggs in your cornbread)
• 1/4 cup honey (for a whisper of sweetness that’ll have you questioning life choices)
• 1 large egg (room temp, because we’re not monsters)

Instructions

1. Preheat your oven to 425°F (because precision is key) and grease an 8-inch cast-iron skillet with a dab of butter or a spritz of cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt like you’re mixing the secrets of the universe.
3. In another bowl, beat the buttermilk, melted butter, honey, and egg until they’re more united than a Southern family at a reunion.
4. Pour the wet ingredients into the dry ones and stir just until combined (overmixing is the enemy of fluffy cornbread).
5. Pour the batter into the prepared skillet and smooth the top with a spatula—think of it as tucking your cornbread into bed.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean (no doughy middles here, folks).
7. Let it cool for a hot minute before slicing—patience is a virtue, especially when it comes to avoiding burnt tongues.

Golden and glorious, this cornbread walks the line between sweet and savory like a tightrope. Serve it warm with a slather of butter or alongside a bowl of chili for a match made in Southern heaven.

Sweet Honey Buttermilk Cornbread

Folks, if you’ve ever dreamed of biting into a cloud that’s been drizzled with sunshine, then you’re in for a treat with this Sweet Honey Buttermilk Cornbread. It’s the kind of dish that makes you want to write home about, even if you’re already there.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is spectacular)
• 1 cup yellow cornmeal (the star of the show, really)
• 1/2 cup granulated sugar (for that sweet, sweet happiness)
• 1 tbsp baking powder (the lift in your loaf)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1 cup buttermilk (room temp is my jam for smoother mixing)
• 1/4 cup honey (local if you can, for that extra love)
• 1 large egg (room temp, unless you enjoy a lumpy batter)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until well combined. Pro tip: If your honey is stubborn, warm it slightly to make it more cooperative.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character, but we’re not making a topographical map.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean. Trust the toothpick; it’s never lied to you.

And just like that, you’ve got a cornbread that’s moist, slightly sweet, and with a texture that’s somewhere between a cake and a dream. Serve it warm with a pat of butter melting on top, or get wild and drizzle with extra honey for a dessert that’ll have everyone asking for seconds.

Jalapeno Cheddar Buttermilk Cornbread

Picture this: a golden, slightly crispy-edged slice of cornbread that packs a punch of jalapeno heat and a comforting embrace of cheddar. It’s the kind of side that steals the show, and today, we’re making it together, step by playful step.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is best)
• 1 cup yellow cornmeal (the star of our show)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 cup buttermilk (room temp, please—it’s friendlier to the other ingredients)
• 1 large egg (also room temp, because we’re not monsters)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 cup shredded cheddar cheese (sharp for personality, mild if you’re shy)
• 2 jalapenos, finely diced (seeds in for fire, out for a gentle warmth)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Trust me, nobody likes a sticky situation.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. This is where the magic starts.
3. In another bowl, beat the buttermilk, egg, and melted butter until they’re best friends. Tip: Room temp ingredients blend smoother, leading to a more uniform batter.
4. Pour the wet ingredients into the dry and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the cheddar and jalapenos with a gentle hand. You want every bite to have a little surprise.
6. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character, but we’re not savages.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Ovens can be tricksters, so start checking at 20 minutes.
8. Let it cool for a few minutes before slicing. Patience is a virtue, especially when cheese is involved.

Every bite of this cornbread is a delightful contrast—crunchy edges giving way to a moist, cheesy interior with just the right amount of heat. Serve it warm with a drizzle of honey for a sweet and spicy dance, or alongside a bowl of chili for the ultimate comfort meal.

Classic Buttermilk Cornbread with a Crispy Edge

Just when you thought cornbread couldn’t get any better, here comes this golden, crispy-edged beauty that’ll have you questioning every other cornbread you’ve ever met. It’s the kind of side that steals the show, and honestly, we’re here for it.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is best)
• 1 cup yellow cornmeal (the star of the show, obviously)
• 1/2 cup granulated sugar (for that sweet, sweet balance)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp baking soda (because chemistry is delicious)
• 1/2 tsp salt (to make all the flavors pop)
• 1 cup buttermilk (room temp is my jam for even mixing)
• 1 large egg (also room temp, because we’re not monsters)
• 1/2 cup unsalted butter, melted (and slightly cooled, unless you’re into scrambled eggs)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Trust me, you want every edge as crispy as possible.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Pro tip: if your butter is too hot, you’ll cook the egg. Not the vibe we’re going for.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character, but we’re not making a topographical map.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean. The smell will test your patience.
7. Let it cool for at least 10 minutes before cutting. I know, I know, but good things come to those who wait.

This cornbread walks the line between tender and crumbly like a tightrope, with edges that crunch in all the right ways. Serve it warm with a slather of honey butter, or go rogue and crumble it over chili for a texture party.

Maple Glazed Buttermilk Cornbread

Every now and then, a recipe comes along that’s so good, it’ll have you questioning why you ever settled for less. This maple glazed buttermilk cornbread is that recipe—moist, fluffy, and with just the right amount of sweetness to make your taste buds do a happy dance.

Ingredients

• 1 cup yellow cornmeal (the heart and soul of this dish)
• 1 cup all-purpose flour (because sometimes, you just need a little structure)
• 1/2 cup granulated sugar (for that sweet, sweet life)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (to balance the sweetness, like a good friend)
• 1 cup buttermilk (room temp is my jam—it blends better)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 1 large egg (room temp, please—it’s all about that even mix)
• 1/4 cup pure maple syrup (the star of the glaze, obviously)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. No one likes a sticky situation.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined. Pro tip: Make sure your butter isn’t too hot, or you’ll end up with scrambled eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Patience is key.
6. While the cornbread is still warm, drizzle the maple syrup over the top. This is the glaze that dreams are made of.

This cornbread is a masterpiece of textures—crispy edges, a tender crumb, and that glossy maple glaze that’s just begging to be devoured. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Bacon and Scallion Buttermilk Cornbread

Unbelievably, this bacon and scallion buttermilk cornbread is the love child of your breakfast and dinner dreams, combining the smoky goodness of bacon with the fresh kick of scallions in a moist, buttery cornbread that’s begging to be devoured.

Ingredients

• 1 cup all-purpose flour (because sometimes, you just need that gluten)
• 1 cup yellow cornmeal (the star of the show, really)
• 1 tbsp baking powder (for that lift-off)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 cup sugar (a sweet little secret)
• 1 cup buttermilk (room temp is my jam for even mixing)
• 1 large egg (also room temp, because we’re not savages)
• 1/4 cup unsalted butter, melted (because salted butter in baking is a crime)
• 4 slices bacon, cooked and crumbled (extra crispy, please)
• 1/4 cup scallions, finely chopped (the greener, the better)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. This is where the magic starts.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Pro tip: Make sure your butter isn’t hot enough to cook the egg. That’s a scramble no one wants.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the crumbled bacon and scallions with a gentle hand. You want every bite to have a bit of both.
6. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Golden brown edges are your goal here.

Best served warm, this cornbread is a delightful mix of crispy edges and a tender, moist center, with bursts of smoky bacon and fresh scallion in every bite. Try it with a drizzle of honey for a sweet and savory twist that’ll have you coming back for seconds.

Blueberry Buttermilk Cornbread

Y’all, if you’ve been sleeping on the magic that is Blueberry Buttermilk Cornbread, it’s time to wake up and smell the blueberries. This isn’t just any cornbread; it’s a moist, tangy, and slightly sweet masterpiece that’ll have you questioning why you ever settled for the plain stuff.

Ingredients

• 1 cup yellow cornmeal (the heart and soul of this dish)
• 1 cup all-purpose flour (because even cornbread needs a little structure)
• 1/2 cup granulated sugar (for that hint of sweetness)
• 1 tbsp baking powder (the lift that makes it fluffy)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup buttermilk (room temp is my go-to for smoother mixing)
• 1 large egg (also room temp, because we’re not savages)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 cup fresh blueberries (the star of the show, no substitutes)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Trust me, you don’t want to skip the greasing.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Room temp ingredients blend smoother, just saying.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Gently fold in the blueberries. Be gentle; you want them whole, not smashed.
6. Pour the batter into the prepared pan and spread it evenly. A little patience here ensures even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. No guessing games here.
8. Let it cool in the pan for 10 minutes before serving. Good things come to those who wait.

Get ready to dive into a piece of cornbread that’s bursting with juicy blueberries and has the perfect balance of sweet and tangy. Serve it warm with a dollop of butter or a drizzle of honey for an extra touch of decadence.

Herbed Buttermilk Cornbread

Ready to dive into a slice of comfort that’s as fluffy as a cloud and twice as delicious? This herbed buttermilk cornbread is the sidekick your meals have been dreaming of, with a herby twist that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup cornmeal (the coarser, the better for that rustic charm)
• 1 cup all-purpose flour (because we’re not savages)
• 1 tbsp baking powder (the lifter of all things fluffy)
• 1/2 tsp baking soda (the silent but deadly hero)
• 1/2 tsp salt (just enough to whisper sweet nothings to the other ingredients)
• 1 cup buttermilk (room temp, unless you enjoy the thrill of cold ingredients clashing)
• 1/4 cup honey (nature’s liquid gold)
• 1 large egg (room temp, unless you’re into the whole ‘cold egg in batter’ drama)
• 1/4 cup unsalted butter, melted (because salted butter in baking is a hill I will die on)
• 2 tbsp fresh herbs, finely chopped (I’m team thyme and rosemary, but you do you)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully preheated, patience is a virtue).
2. Grease an 8-inch square baking pan with butter or line it with parchment paper for an easy escape.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. This is where the magic begins.
4. In another bowl, mix the buttermilk, honey, egg, and melted butter until they’re best friends.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread, so show some restraint.
6. Fold in the fresh herbs with the grace of a ballet dancer.
7. Pour the batter into the prepared pan and smooth the top with a spatula. No one likes a lumpy cornbread.
8. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If it’s jiggling, it’s not ready—back in the oven it goes.
9. Let it cool for at least 10 minutes before cutting. I know it’s hard, but good things come to those who wait.

Fluffy, moist, and with just the right amount of herbaceous charm, this cornbread is begging to be paired with a hearty chili or slathered with honey butter for a sweet and savory treat. Either way, it’s a win-win.

Pumpkin Spice Buttermilk Cornbread

Get ready to fall head over heels for this Pumpkin Spice Buttermilk Cornbread, a cozy twist on a classic that’ll have you swooning with every bite. Perfect for those crisp autumn mornings or whenever you’re craving a little spice in your life.

Ingredients

• 1 cup all-purpose flour (because sometimes, you just need that classic touch)
• 1 cup yellow cornmeal (the star of the show, obviously)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/2 cup granulated sugar (because sweet is the name of the game)
• 1 cup buttermilk (room temp is my jam for smoother mixing)
• 1/2 cup pumpkin puree (the secret weapon for moisture and flavor)
• 2 large eggs (room temp, please, for even blending)
• 1/4 cup unsalted butter, melted (because butter makes everything better)
• 1 tsp pumpkin spice (the autumnal hug your cornbread deserves)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Trust me, you don’t want to skip the greasing part.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. This is where the magic starts.
3. In another bowl, mix the buttermilk, pumpkin puree, eggs, melted butter, and pumpkin spice until smooth. Pro tip: Make sure your eggs are room temp to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread, so keep it gentle.
5. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Golden edges? That’s your cue it’s done.
6. Let the cornbread cool in the pan for about 10 minutes before slicing. Patience is a virtue, especially when it comes to avoiding crumbly disasters.

Zesty with a hint of warmth, this cornbread is irresistibly moist with a tender crumb that pairs perfectly with a dollop of honey butter or a drizzle of maple syrup. Try serving it alongside a hearty chili for a match made in autumn heaven.

Cheesy Garlic Buttermilk Cornbread

So, you’ve decided to dive into the world of comfort food with a twist, huh? This Cheesy Garlic Buttermilk Cornbread is like the love child of your favorite diner side and a garlic knot—utterly irresistible and packed with flavor.

Ingredients

• 1 cup buttermilk (the tangier, the better—trust me)
• 1 cup cornmeal (for that perfect gritty texture)
• 1 cup all-purpose flour (because we’re not savages)
• 1/2 cup unsalted butter, melted (go ahead, lick the spoon)
• 1/4 cup sugar (a little sweet to balance the savory)
• 1 tbsp baking powder (the lifter of all things fluffy)
• 1 tsp salt (because flavor)
• 2 large eggs, room temp (they mix better when not chilly)
• 1 cup shredded cheddar cheese (the more, the merrier)
• 2 cloves garlic, minced (breathe fire like a dragon)

Instructions

1. Preheat your oven to 375°F (190°C)—no cheating, wait for the beep.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make it rain these dry ingredients.
3. In another bowl, beat the eggs, then stir in the buttermilk and melted butter. This is your liquid gold.
4. Pour the wet ingredients into the dry ones and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the cheddar cheese and minced garlic. This is where the magic happens.
6. Pour the batter into a greased 9-inch baking dish. Smooth the top like you’re frosting a cake.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean. Patience is a virtue.
8. Let it cool for 5 minutes before slicing. I know, the wait is torture.

Golden, cheesy, and with just the right amount of garlicky punch, this cornbread is a showstopper. Serve it warm with a drizzle of honey for a sweet-savory combo that’ll have everyone begging for seconds.

Smoky Chipotle Buttermilk Cornbread

Zesty and zippy, this Smoky Chipotle Buttermilk Cornbread is the side dish that steals the show at any barbecue or cozy dinner table. It’s like a hug from your grandma, if your grandma was a sassy chef with a penchant for spice.

Ingredients

• 1 cup cornmeal (the coarser, the better for that rustic charm)
• 1 cup all-purpose flour (because we’re not savages)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp baking soda (for that perfect rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup buttermilk (room temp is my go-to for smoother mixing)
• 1 large egg (also room temp, because we’re not monsters)
• 1/4 cup honey (for that sweet, sweet balance)
• 1/4 cup melted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1-2 chipotle peppers in adobo sauce, minced (because life’s too short for bland food)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A well-greased pan means your cornbread will slide out like a dream.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Tip: Sifting the dry ingredients can prevent lumps, but who has time for that?
3. In another bowl, mix the buttermilk, egg, honey, melted butter, and minced chipotle peppers until well combined. Tip: Taste the batter now to adjust the spice level—your future self will thank you.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: A little jiggle distributes the batter evenly without overworking it.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes to avoid a dry cornbread tragedy.

Every bite of this cornbread is a smoky, sweet, and slightly spicy revelation. Serve it warm with a dollop of honey butter or crumbled over a bowl of chili for a texture contrast that’ll make your taste buds sing.

Apple Cinnamon Buttermilk Cornbread

Let’s face it, cornbread can sometimes be as dry as a desert, but not this Apple Cinnamon Buttermilk Cornbread—it’s like a hug from grandma, if grandma was a baker who loved apples and spice.

Ingredients

• 1 cup all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup yellow cornmeal (the star of the show)
• 1/2 cup granulated sugar (for that sweet, sweet life)
• 1 tbsp baking powder (the lift in our step)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1 cup buttermilk (room temp, unless you like waiting)
• 1/2 cup unsalted butter, melted (because butter makes everything better)
• 2 large eggs (room temp, unless you’re in a hurry)
• 1 cup diced apples (Granny Smith for tartness, or Honeycrisp for sweetness)
• 1 tsp cinnamon (or more, we don’t judge)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s ready).
2. Grease an 8-inch square baking pan like you’re painting a masterpiece.
3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt like you’re mixing potions.
4. In another bowl, whisk buttermilk, melted butter, and eggs until they’re best friends.
5. Pour the wet ingredients into the dry ones and stir until just combined—overmixing is the enemy of fluffy cornbread.
6. Fold in the diced apples and cinnamon with the care of tucking in a baby.
7. Pour the batter into the prepared pan and smooth the top like you’re frosting a cake.
8. Bake for 25-30 minutes, or until a toothpick comes out clean—no gooey centers here.
9. Let it cool for 10 minutes because patience is a virtue, especially with cornbread.

What you’ve got here is a cornbread that’s moist, slightly sweet, with bursts of apple and a whisper of cinnamon. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’ll have everyone asking for seconds.

Conclusion

Outstanding in flavor and variety, these 12 buttermilk cornbread recipes promise to delight any home cook. Whether you’re craving something sweet, savory, or with a twist, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!