Buttermilk Cornbread

Delicious golden yellow cornbread that is a great side dish for any meal.

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Cornbread is a favorite for so many people for good reason. Its a lightly sweet and filling bread that goes well with a little bit of butter spread on it when still warm.

Can you Freeze Cornbread?

You bet! Simply wrap the cooled cornbread tightly in plastic wrap (Saran Wrap for instance) and place it in a large freezer bag (such as a Ziploc or similar). Make sure it is properly sealed letting out as much air as you can and then place in the freezer. Like most breads, it will last 3-4 months approximately until it will begin to degrade in flavor.

How to Make a Buttermilk Substitute

If you don’t have homemade buttermilk, you can always make your own. Homemade buttermilk substitute isn’t as thick as the buttermilk in the carton, but it still has that tang.

  • Take one cup of milk, remove one tablespoon of the milk, and stir in one tablespoon of white vinegar or lemon juice.
  • Let the mixture sit and thicken for 5-10 minutes, then use in the recipe as directed.

Cornbread goes very well with casseroles, soups and, of course, barbecued dishes such as Ribs and Chicken so be sure to remember this recipe once grilling season comes around!

Happy Cooking!



More Cornbread Recipes

Buttermilk Cornbread

Delicious golden yellow cornbread that is a great side dish for any meal.
No ratings yet
Prep Time
5 minutes
Cook Time
36 minutes
Side Dish
9 squares
Karlynn Johnston


  • ½ cup butter
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt


  • Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
  • Melt butter in a medium sized microwaveable bowl. Add in sugar and mix well. Whisk in the eggs quickly.
  • Combine buttermilk and baking soda in a small bowl; whisk this mixture into the butter and egg mixture. Stir in the cornmeal flour and salt until well blended and only a few small lumps remain. Pour it into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Frederick M Williams says

    Can your reprint this recipe. Some of the sentences are not in correct order and the recipe does not make complete sense.

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