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!

Prep Time 5

Cook Time 20

Jump to Recipe

There’s nothing quite like the comfort of warm, homemade cornbread fresh from the oven. This Easy Buttermilk Cornbread recipe is a true Southern classic—light, moist, and packed with that rich, buttery flavor we all love.

Whether you’re serving it alongside a hearty bowl of chili or enjoying it on its own with a drizzle of honey, this simple recipe will become a staple in your kitchen. Made with basic ingredients and ready in no time, it’s the perfect addition to any meal.

Buttermilk cornbread cut n squares and stacked on a plate.

Table of Contents

Perfect southern cornbread
🗝️ Key takeaways: why this recipe is your new favorite
🧾 Gather your ingredients: what you'll need
📖 Make it your own: yummy variations
🔪 Step-by-step guide: instructions for success
To bake cornbread in a skillet
🍴Must have tools: essential equipment
🥫 Leftover love: how to store and reheat
Marye's Tip o' the day
💭 Insider tips: things to know
👩‍🍳 Let's answer those questions: FAQs
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose
📞 Wrapping it up: the last word
📖 Recipe
Buttermilk Cornbread
💬 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

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

🗝️ Key takeaways: why this recipe is your new favorite

Classic Southern cornbread, made without sugar, is a hearty addition to your favorite meals. It's been used as an inexpensive "filler" for generations1
Serve it with soups, stews, collard greens, and just about any Southern dish you can think of.
Always get the batter into the oven quickly once you add the buttermilk. The leavener will start "working" and if you wait too long your cornbread will be dense and flat.

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 stuffing.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 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.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.

Whisk wet ingredients together.

Mix the dry ingredients together in another bowl.

Blend the two together.

Spoon batter into prepared pan and bake.

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

🤫 Marye's secret for zhuzhing it up -

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.

zhuzh: verb. To make something more interesting or attractive

🍴Must have tools: essential equipment

13x9-inch pan, cast iron skillet, or 8x8 inch square pan (for thicker cornbread)
mixing bowls
measuring cups and spoons
whisk
spoon for mixing

🥫 Leftover love: how to store and reheat

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.

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!

Marye's Tip o' the day

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.

💭 Insider tips: things to know

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.

👩‍🍳 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. — There's nothing like a square of warm cornbread spread with honey or melting honey butter!

⏲️ 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!

🍽️ 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.

📞 Wrapping it up: the last word

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.

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.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Stack of cut cornbread squares ready to be served.

Classic Buttermilk Cornbread

4.60 from 103 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

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.

You'll find more helpful tips and variations in the body of the post.

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.

First published November 2, 2020. Last updated September 6, 2024 for editorial improvements.