This easy Cornbread Recipe is the perfect side dish or snack. It’s fluffy, moist, gorgeously golden-brown, and whipped up in a cinch with creamy buttermilk, sour cream, and creamed corn. This recipe will give homestyle restaurants a run for their money!
Easy Southern Cornbread Recipe
Soup season is upon us. And what better way to round out all of your favorite homemade chilis and soups and comfort meals than with a side of this Southern Cornbread.
There’s nothing quite like cornbread made from scratch…especially when it’s this easy cornbread recipe made with sour cream and buttermilk.
It takes 10 minutes to prep and the result is an insanely moist cornbread that’s slightly sweet, perfectly golden, and delicious topped off with a drizzle of honey or spread of butter.
How to Make Southern Cornbread with Buttermilk
This one bowl cornbread recipe could not be easier. Just mix everything up, pour it into the pan, pop it in the oven, and you’re good to go!
- Preheat the oven to 350ºF. Place the butter into the baking pan, then set it in the oven long enough to melt.
- In a bowl, whisk together flour, cornmeal, baking powder, and salt. Pour in the milk, eggs, creamed corn, sour cream, and melted butter from the pan. Stir to combine.
- Pour the batter into a greased baking pan and bake until a toothpick comes out clean.
Tips for Moist Cornbread
Here are a few things to keep in mind as you put together this easy cornbread recipe!
- You can use a 9x9-inch baking or a 9x13-inch baking pan. I prefer 9x9-inch for a thicker cornbread. If you use a bigger pan, your cornbread will be thinner.
- Our version contains no sugar, but if you like a sweeter cornbread, add ¼ cup of granulated sugar to the batter.
- The batter will have a wetter consistency than most cornbread batters. This is what you want for perfectly moist cornbread.
- Feel free to reduce the sour cream to 4 ounces if you prefer a drier consistency for chili or soup.
- The cooking time will vary depending on what pan you use. Check for doneness early so you don’t end up with dried out, over-baked cornbread.
- Use a toothpick to check for doneness. Just insert one end into the center of the bread. If it comes out clean, it’s good to go. If there are still a few moist crumbs, then it needs a few more minutes.
- If you notice the top of the cornbread browning too much before the middle is cooked through, cover the pan with foil and continue to cook until finished.
- Spice your buttermilk cornbread up with diced or sliced jalapeños.
Storage and Reheating
Storage: To store leftover cornbread, let it cool completely, then wrap it in foil or plastic wrap. It will stay fresh at room temperature for 3 to 4 days or in the refrigerator for 4 to 5 days.
Reheating: To reheat leftovers, preheat the oven to 350ºF, then warm the cornbread until heated through. You can also microwave individual slices, but it won’t get that crispy edge.
Freezing: You can store leftover cornbread in a ziplock bag or a whole pan wrapped in plastic wrap and foil in the freezer for up to 3 months. Thaw before reheating.
How do you make cornbread less dry and crumbly?
There are a few key ingredients that make this cornbread so incredibly moist: buttermilk, creamed corn, and sour cream.
Now, thanks to all of those ingredients, the chances of this cornbread becoming too dry are very, very slim.
BUT, to make sure the cornbread is as moist as possible, make sure you pull it out of the oven as soon as a toothpick comes out clean. If it spends too long in the oven, you’ll lose some of that delicious moisture.
Is it better to use milk or buttermilk in cornbread?
While we’re using both milk and buttermilk in this recipe to add moisture, the buttermilk really is key! It creates a richer flavor and makes for a softer, more tender, and more moist texture.
If all you have is regular milk, you can make a homemade buttermilk using regular milk and vinegar or lemon juice. Simply measure the ½ cup of milk, add in 1 ½ teaspoons of vinegar or lemon juice, then let that sit for a few minutes.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon(s) baking powder
- 1 tsp. kosher salt
- 1 cup whole milk
- ½ cup buttermilk
- 2 large eggs, beaten
- 14.75 ounces creamed corn, 1 can
- 8 ounces sour cream
- Preheat the oven to 350°F, and lightly spray a 9x9-inch baking pan with cooking spray.
- Place the butter into the pan, and place it in the oven long enough to melt the butter, about 4 to 5 minutes.½ cup unsalted butter
- Meanwhile, whisk together the flour, cornmeal, baking powder, and salt in a large mixing bowl.1 ½ cups all-purpose flour1 cup cornmeal1 tablespoon(s) baking powder1 tsp. kosher salt
- Pour in the milk, buttermilk, eggs, creamed corn, sour cream, and melted butter from the pan. Stir until the ingredients are well combined. The batter should be very wet, thinner in consistency than most cornbread batters, and have a fluffy texture.1 cup whole milk½ cup buttermilk2 large eggs14.75 ounces creamed corn8 ounces sour cream
- Transfer the batter to the buttered baking pan, and bake for 40 to 50 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean. The cornbread will be very moist and dense.
- Serve warm with your favorite entree, a drizzle of honey, or a pat of butter.
- See post for tips and storage options.