Easy Buttermilk Cornbread (No Sugar)

Name: Classic Buttermilk Cornbread
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 1/2 cups cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg (beaten); 1 1/4 cups buttermilk; 1/3 cup butter (melted); 1 tablespoon bacon drippings

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!

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First published November 2, 2020. Last updated April 16, 2025 for editorial improvements

Buttermilk cornbread cut n squares and stacked on a plate.

Table of Contents

🧾 Gather your ingredients: what you'll need
🔪 Step-by-step guide: instructions for success
📖 Recipe
💭 Insider tips: things to know
Marye's Tips
📖 Make it your own: yummy variations
👩‍🍳 Let's answer those questions: FAQs
🍽️ No waste: creative ways to repurpose
📚 More Southern comfort: related recipes you'll love
💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

Perfect southern cornbread. I really like that there is no sugar in the recipe. I also like that the flour does not match the cornmeal; this makes it more corny.

Lee

This classic Southern buttermilk cornbread is no-nonsense, no-sugar, and no time wasted—just good, hearty flavor that’s been stretching meals (and paychecks) for generations. With a handful of pantry staples and about 30 minutes, you’ve got the perfect sidekick for chili, greens, or any dish that screams “bless your heart.” Pro tip: once that buttermilk hits the mix, don’t lollygag—get it in the oven fast unless you like your cornbread sad and flat.

🧾 Gather your ingredients: what you'll need

🔪 Step-by-step guide: instructions for success

Whisk wet ingredients together.

Mix the dry ingredients together in another bowl.

Blend the two together.

Spoon batter into prepared pan and bake.

⏲️ Marye's time saving hacks -

Cornbread freezes really well. Make a double or triple batch of cornbread, then freeze the leftovers. You’ll have ready-to-go cornbread for future meals—just reheat and serve!

📖 Recipe

Classic Buttermilk Cornbread

4.60 from 104 votes

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Course Bread,Side

Cuisine American - Southern

Prep Time: 5

Cook Time: 20

Servings:

Calories:172

Author:Marye Audet-White

Ingredients

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

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

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.
If you're using baking powder and sweet milk you can let the batter rest for 5 minutes or so before baking.
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

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

Overhead view of baked cornbread with a serving removed

💭 Insider tips: things to know

Marye's Tips

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 cornbread recipe in a cast iron pan! See the recipe card for details. You can also make it in a square baking dish.

📖 Make it your own: yummy variations

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!
If you prefer sweet cornbread go ahead and add a tablespoon or two of sugar - I won't tell.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

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.

Square of buttermilk cornbread with honey dripping down the sides.

🍽️ No waste: creative ways to repurpose

Crumble slightly stale cornbread up in milk or buttermilk. It's a traditional treat!
Cut in small squares and toast for croutons.
Crumble up for cornbread stuffing.
Make cornbread salad.

This is the perfect side to all of those soups, stews, and chilis that we crave all winter long! I've made cornbread recipes of all kinds for years and this one is my absolute favorite.

It's tender but not crumbly, has a thin, crisp layer of crust, and the flavor is divine. It's perfect with butter melting into the top and honey dripping down the sides.

Easy Buttermilk Cornbread (No Sugar)

🧾 Gather your ingredients: what you'll need