Buttermilk Cornbread

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This Buttermilk Cornbread is my new favorite cornbread recipe.

overhead shot of buttermilk cornbread sliced on a cutting board set on a white/teal striped cloth napkin

There are so many cornbread recipes out there, and there’s always room for another good one. I love Buttermilk Cornbread for its dense texture and slightly sweet flavor. It’s not a light and fluffy cornbread. It’s heavy and wonderful.

cover of Buttermilk Kitchen cookbook

Buttermilk Kitchen:

This recipe comes from a new cookbook by Suzanne Vizethann: Welcome to Buttermilk Kitchen. Buttermilk Kitchen is the name of a quaint, popular breakfast/lunch restaurant in Atlanta Georgia that serves up Southern-style food. This cookbook shares some of the restaurant favorites. I love to have restaurant cookbooks in my cookbook collection!

Here are some more recipes in the book that I have bookmarked to make: Sweet Tea Chicken Brine (for fried chicken), O.G. Buttermilk Biscuit, O.G. Buttermilk Pancakes, Cobbler Biscuit French Toast, Caramelized Banana Oatmeal, Hashbrown Fritters, Bacon Egg and Cheese Deviled Eggs, Vanilla Wafers, Mason Jar Banana Pudding, Cold Brew Russian and Strawberry-Iced Green Tea Latte.

overhead shot of three mini loaf pans with buttermilk cornbread in them. set on a white wood board

Recommended baking pans:

The original author of the recipe makes these in mini loaf pans for her restaurant. I have a feeling she may be referring to the very small mini loaf pans, but I chose to make them in the larger mini loaf pans. The batter for this recipe fills three of them.

overhead shot of three mini loaves of buttermilk cornbread on a cutting board with a bread knife sitting alongside. set on a white/teal striped cloth napkin

Mini loaf pans are perfect for Buttermilk Cornbread. We ate one, put one in the freezer for later and gifted another to a friend. The size of a mini loaf is nice because you get perfect, small slices to nibble on.

overhead shot of buttermilk cornbread sliced on a cutting board set on a white/teal striped cloth napkin

What makes Buttermilk Cornbread so good?

In this recipe, you’ll be using full fat buttermilk, whole milk and one stick of butter. That helps give it a rich flavor. There is only 1/4 cup of sugar in the cornbread, so it’s not overloaded with sweetness. Just the right amount of sweet, in my opinion.

overhead shot of two slices of buttermilk cornbread on a white plate with butter and honey with a peek at more cornbread on a cutting board in the background- set on a white/teal striped cloth napkin

Buttermilk Cornbread is perfect for afternoon snacking– warm with a little butter and honey. Enjoy!

Here are a few more cornbread recipes you might like to try:

overhead shot of buttermilk cornbread sliced on a cutting board set on a white/teal striped cloth napkin
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5 from 2 votes

Buttermilk Cornbread

Totally delicious cornbread recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 servings (3 mini loaves)
Calories 276kcal
Course Bread
Cuisine American
Keyword buttermilk, cornbread


  • 1/2 cup (1 stick) unsalted butter (European style is recommended)
  • 1/4 cup whole milk
  • 1 cup full fat buttermilk (or whatever buttermilk you can find!)
  • 2 large eggs
  • cups finely ground cornmeal
  • 3/4 cup all purpose flour
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt


  • Preheat the oven to 350 degrees F., and spray three mini loaf pans (or 1 regular loaf pan) with nonstick spray.
  • Melt the butter in a glass dish in the microwave, and then set it aside to cool.
  • In a large bowl, use an electric mixer to combine the milk, buttermilk and eggs. Mix on medium speed for 2 minutes.
  • In a separate medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • Add half of the dry ingredients to the wet ingredients in the bowl and mix for about 30 seconds. Add the remaining dry ingredients and mix just until incorporated, scraping down the sides of the bowl as needed. Mix in the melted butter.
  • Pour the batter into the prepared pans (or just one pan if you're using a regular-sized loaf pan). Bake for 10 minutes, rotate the pans, and then bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean. If you are baking this cornbread in a larger loaf pan, it should take about 40 minutes to bake.


Serving: 1serving | Calories: 276kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 369mg | Potassium: 232mg | Fiber: 2g | Sugar: 8g | Vitamin A: 443IU | Calcium: 89mg | Iron: 1mg
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  • C.W. wrote:

    I made this yesterday, and am surprised it was reviewed as being sweet. I thought my husband, who has a sweet tooth, would prefer sweeter cornbread, so after he tasted it, I asked about more sugar next time. He said this doesn’t need anything, and we live in the south. I should add that I had to make homemade buttermilk with evaporated milk and vinegar and I used powdered whole milk mix for the whole milk called for. Could that have veered into not- so- sweet territory? Thank you for this great recipe with barely any crumbs, and none when eating it. I avoid recipes if a piece falls about in my hand, so love this recipe.

  • Susan wrote:

    I’m Southern thru and thru , slightly sweet cornbread is just not my idea of good. Maybe served as as a sweet muffin as dessert but not with our meal. I can’t tell you how many times I have been in restaurants and seen the shocked look on people’s faces when they bite into what they think is cornbread only to be met with a sweet taste. The name Buttermilk Cornbread is misleading to this area.

    • Lori Lange wrote:

      I know it’s not traditional, but it’s probably a matter of preference. The recipe comes from a popular restaurant- The Buttermilk Kitchen- in Georgia that serves Southern-style food. Apparently the cornbread served at the restaurant is very popular (and that’s this recipe). I guess you could just leave the sugar out if you prefer no sweetness at all.

  • Denny Felizzi wrote:

    This sounds great. I make lot’s of pulled pork and homemade baked beans. I always thought of a bun made of cornbread.
    Am i crazy? I think this would be awesome just not sure if i could use this recipe to make “buns”
    Any ideas/thoughts???

    • Lori Lange wrote:

      Might be a bit too crumbly. Can you just serve over the cornbread in a bowl?