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Home » Recipes » Quick Bread Recipes

Easy Buttermilk Cornbread (No Sugar)

Published: Jul 4, 2021 Last Updated: Feb 16, 2023 by Marye 1205 words. | About 7 minutes to read this article.

Buttermilk cornbread has a few simple ingredients and is done in less than 30 minutes. Classic southern style - no sugar! And, you can't beat a warm square of this covered in melted butter with honey dripping down the sides!
Jump to Recipe Pin Recipe
Collage of cornbread images for Pinterest.

This is the perfect side to all of those soups, stews, and chilis that we crave all winter long! Plus it's the foundation for Crockpot Cornbread Dressing!

Next time try these fluffy angel biscuits!

Stacked squares of cornbread with text overlay. Title image.
Some people believe no true southerner puts sugar in their cornbread. Do you agree?
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Tips
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • 📞 The last word
  • Classic Buttermilk Cornbread
  • 💬 Comments

❤️ Why you'll love this recipe

Quick and easy! This southern style buttermilk cornbread recipe is a classic.

It has a few simple ingredients (all are probably in your pantry right now) and is done in 30 minutes. Since there's no sugar in the recipe it works beautifully as an ingredient in other savory dishes like cornbread salad and cornbread stuffing.

It's the perfect side dish for chili and hearty soups.

🧾 Ingredients

Ingredients for cornbread.
  • You can omit the bacon drippings if you'd like and just use an extra tablespoon of melted butter.
  • I use white cornmeal - I think it tastes better and it's more traditional in the south. If you'd like to use yellow cornmeal go right ahead!

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images for making cornbread.
  1. Blend the buttermilk, egg, melted butter, and bacon drippings in a bowl. Set aside.
  2. Mix the cornmeal, flour, baking soda, and salt together in another bowl.
  3. Add the wet ingredients to the dry ingredients and mix until smooth.
  4. Pour cornbread mixture into prepared casserole dish or hot pan. Bake at 400F for 20 minutes.

To bake cornbread in a skillet

Follow the instructions above but add a skillet with 2 tablespoons of butter in it to the oven while it's preheating. Spoon the cornbread batter into the hot skillet and bake as instructed.

Overhead view of baked cornbread with a serving removed
This is the best buttermilk cornbread recipe ever! It has a tender crumb and a crispy crust!

🥫 Storage

Buttermilk cornbread can be stored at room temperature for 2 to 3 days. Cover it with plastic wrap or store in an airtight container.

You can also freeze it for up to 3 months.

💭 Tips

Expert Tip: Once you add the wet ingredients to the dry finish up quickly. When baking soda gets wet it begins to "work" and if you wait too long to bake the cornbread batter it won't rise well.

  • Mix buttermilk cornbread by hand - there's no need for a mixer and you won't overwork the batter and make it tough.
  • Leftover cornbread makes great croutons!
  • If you want to use self rising flour leave out the baking soda and salt.
  • Leave a few lumps in the batter - it doesn't have to be perfectly smooth.
  • Cornmeal should be stored in the freezer if you don't go through a lot of it quickly. It gets rancid and tastes weird plus it gets bugs after too long in the pantry.
  • This is one of those things that is best the day it's made. Eat it or store it in the freezer. Leftovers can be used for dressings and other dishes.
  • I love making this corn bread recipe in a cast iron pan! See the recipe card for details. You can also make it in a square baking dish.
Square of buttermilk cornbread with honey dripping down the sides.
There's nothing like a square of warm cornbread spread with honey or melting honey butter!

👩🏻‍🍳 Frequently asked questions

Why is Buttermilk used in southern cornbread?

The buttermilk reacts with the baking soda and helps it rise as well as causing the crumb to be more tender and delicious!

What can I use if I don't have buttermilk for cornbread?

Add 1 tablespoon vinegar to a one cup measure then fill with whole milk. Set aside for 5 minutes or so and it will be ready to be used in your recipe! See this post for even more buttermilk substitutes.

Can I use Greek yogurt instead of buttermilk?

You can use plain yogurt measure for measure instead of buttermilk OR you can use a mixture of half Greek yogurt and half whole milk.

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    Easy Cornmeal Popovers Recipe
  • Closeup of a chocolate glazed donut with sprinkles.
    Chocolate Frosted Cake Donuts
  • Closeup of biscuits piled in a bowl.
    Easy Buttermilk Biscuits
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📞 The last word

I've made cornbread recipes of all kinds for years and this one is my absolute favorite.

It's tender but not crumbly, had a thin, crisp layer of crust, and the flavor is divine. If you prefer sweet cornbread go ahead and add a tablespoon or two of sugar - I won't tell.

It's the best side dish I know of for all my favorite comfort food! Well, maybe not chocolate cake...

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Stack of cut cornbread squares ready to be served.
4.57 from 74 votes

Classic Buttermilk Cornbread

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Buttermilk cornbread has a few simple ingredients and is done in less than 30 minutes. Classic southern style - no sugar! And, you can't beat a warm square of this covered in melted butter with honey dripping down the sides!
Course Bread,Side
Cuisine American - Southern
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings:12
Calories:172
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Iron Skillet
  • 9x9-inch baking dish

Ingredients

  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 ¼ cups buttermilk
  • ⅓ cup butter, melted
  • 1 tablespoon bacon drippings

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat the oven to 400F.
  • Stir together the flour, cornmeal, baking soda, and salt in a large bowl.
  • In another bowl, beat the egg and buttermilk until combined, then mix in the melted butter and bacon drippings.
  • Quickly stir the buttermilk mixture into the dry ingredients.
  • Spoon the batter into a greased 9x9-inch square baking dish, smoothing the top.
  • Bake at 400°F for about 20 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for 5 to 10 minutes before serving.

To make cornbread in a cast iron pan

  • Preheat the oven to 425° with a 9-inch cast iron skillet in it.
  • Mix the cornbread batter as directed above.
  • Carefully remove the skillet from the oven (use pot holders it will be hot!) and add a tablespoon or two of butter or bacon grease.
  • Move the butter quickly around the skillet with a spatula to coat the entire surface.
  • Spoon the batter into the prepared skillet and bake at 375° for 20 minutes or until the interior is 200° on an instant read thermometer.
  • Cool for at least 10 minutes and serve right from the pan.

Notes

Expert Tip: Once you add the wet ingredients to the dry finish up quickly. When baking soda gets wet it begins to "work" and if you wait too long to bake the batter it won't rise well.
  • Mix cornbread by hand - there's no need for a mixer and you won't overwork the batter and make it tough.
  • If you're using baking powder and sweet milk you can let the batter rest for 5 minutes or so before baking.
  • Cornmeal should be stored in the freezer if you don't go through a lot of it quickly. It gets rancid and tastes weird plus it gets bugs after too long in the pantry.
  • Cornbread is one of those things that is best the day it's made. Eat it or store it in the freezer. Leftovers can be used for dressings and other dishes.

Nutrition Facts

Calories: 172kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 267mg | Potassium: 108mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Calcium: 34mg | Iron: 1mg

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    First published November 2, 2020. Last updated July 4, 2021 to correct some grammatical errors and improve instructions.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Maggie

      January 27, 2023 at 1:58 pm

      5 stars
      Perfect with a pot of beans!

      Reply
    2. Mary

      May 21, 2022 at 12:13 pm

      5 stars
      This recipe is what I have been l looking for. Thanks.

      Reply
    3. Larry

      November 20, 2021 at 3:39 pm

      Your print link does not work

      Reply
    4. Jean

      September 21, 2021 at 8:53 pm

      5 stars
      I like to let my leftover cornbread dry a day or two, then crumble and add to glass of milk. Yum Yum cornbread and milk just like granddad had it!!

      Reply
      • Pattyjune

        January 03, 2022 at 2:00 pm

        My dad and I ate cornmeal & milk, I think we had buttermilk. While mom cleaned up after dinner. Great memory.
        I also ate Limburger cheese &rye with dad, because no one else would! I still like it.

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