Comments on: The Best Buttermilk Cornbread Recipe

By: Ray

Ray — Thu, 16 Jul 2026 02:37:34 +0000

I made this cornbread in a huge 3.5x batch in a 12×18 inch shallow roasting pan. I put it under the broiler for a few minutes at the end to give it some color on the top. My wonderful wife and I both thought it was great. I made it to go with the chili we made (also your recipe) to take on a long weekend trip with friends. We each take a turn at cooking a meal for everyone and this will be our meal for those arriving Thursday evening. I’ll let you know if everyone else likes it as much as we do!

By: Jeff Winett

Jeff Winett — Thu, 09 Jul 2026 23:27:19 +0000

This Northerner somehow has an addiction to Corn Bread as if I were born and raised in the deep South. There was a time that I would try every recipe I would see, and then I realized I’ll never make them all in a regular rotation. I decided to whittle down 23 recipes to my top 3. I’ve got a Sour Cream rendition, and also one that uses heavy cream and honey. This “buttermilk” version with 2 sugars, both butter and oil wowed me like all get out. There is no need for me to search further. My only change, is that I like 6 larger pieces from this recipe :). When I reheat room temp slices of cornbread in a 350° oven, I always go a little longer than the norm. I give a full 15 minutes and then sometimes even turn off the oven for a little “dwell” time. I find that the the edges, develop a crispy texture that screams for salted butter. I’ve been buying the Cultured Salted Butter from T.J.’s. I think it’s from France. All I know is that it is divine with your creation. Thank you Sam. HUGE thank you.

By: Jessica

Jessica — Sat, 27 Jun 2026 21:30:25 +0000

Way too sweet for cornbread and didn’t rise like other recipes I’ve tried! More like a flat cake. Not for me

By: Tracy Lester

Tracy Lester — Sat, 30 May 2026 22:37:22 +0000

Love this recipe. Perfectly sweet.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 16:04:00 +0000

In reply to Jaclyn Boyd. Hi Jacyln! That should work fine here :)

By: Jaclyn Boyd

Jaclyn Boyd — Mon, 11 May 2026 01:39:48 +0000

I used bobs red mill medium grind yellow cornmeal is that correct?

By: Christopher Pietronigro

Christopher Pietronigro — Tue, 14 Apr 2026 23:36:40 +0000

I excluded the 2.5 tbsp of granulated sugar because I wanted something a little less sweet and it was spot-on perfect for me! Thank you!

By: Sam Merritt

Sam Merritt — Tue, 03 Feb 2026 15:17:19 +0000

In reply to penny long. Hi Penny! Either works here, but I use yellow. :)

By: penny long

penny long — Sat, 31 Jan 2026 12:45:39 +0000

Which corn meal do you use white or yellow?

By: sz

sz — Tue, 27 Jan 2026 00:21:32 +0000

In reply to Sam Merritt.

hi sam! great recipe, i make it so often, its a staple in my house! I recently, bc store was out of my quaker corn meal i love, used masa harina added to what i had left of reg cornmeal and it made the moistest cake like cornbread. I still love it as written using Q corn meal, but, I loved the mix too! Thanks again 4 the great recipes!

By: Melissa

Melissa — Sun, 07 Dec 2025 03:24:31 +0000

In reply to Peter. Peter you know your stuff. Fantastic

By: Sam Merritt

Sam Merritt — Fri, 31 Oct 2025 14:00:37 +0000

In reply to LOUISE Kennedy. Sure thing! :)

By: LOUISE Kennedy

LOUISE Kennedy — Thu, 30 Oct 2025 20:24:14 +0000

Can this cornbread be frozen and then thawed and gently warmed?

By: Katie

Katie — Mon, 20 Oct 2025 21:34:24 +0000

This is accurately named the best buttermilk cornbread recipe for a reason. So soft, not too sweet. 10/10. I did omit the extra 2 tbsp of sugar, but it still turned out great!

By: Claire

Claire — Fri, 04 Jul 2025 16:58:12 +0000

This turned out great and was so easy to put together! I will certainly make it again. Thanks!

By: Sam

Sam — Fri, 23 May 2025 14:03:14 +0000

In reply to Peter. Thank you so much for all of that information, Peter! I have not used heirloom cornmeal, but I will have to try some and see how it is. :)

By: Peter

Peter — Thu, 22 May 2025 13:19:38 +0000

For years, I used a blend of corn meal and AP flour, then learned about heirloom cornmeal. Heirloom cornmeal is naturally sweeter and does not need sugar (classic Southern cornbread is not made with sugar or wheat flour). Due to much higher costs for heirloom meal, I used Indian Head for decades, then recently switched to Bob’s Red Mill medium grind corn meal – it is very flavorful. I now use all cornmeal (2 cups) and soak in the 1/2 cup buttermilk and 1/2 cup of regular milk for an hour and if possible several hrs. This step hydrates the cornmeal and you do not need AP flour. I add 3 teaspoons of baking powder, and rest of ingredient amounts yours Sam, except I use unrefined cane sugar; brown sugar is an interesting option. I bake in a preheated 8-9 inch cast iron skillet, pouring the mix on top of 1 -2 tablespoons of browned butter (or hot oil) and baked in preheated oven at 425 degrees for 22 to 24 minutes. This provides a crisp, brown bottom crust and helps hold pieces together when you cut them.

By: Bj Williams

Bj Williams — Fri, 04 Apr 2025 15:57:48 +0000

In reply to Marci Gordon. I'm from the NE. I lived down South for over 27+ years. I go South A LOT. I prefer unsweet cornbread. I also prefer melted butter in Mine. YUM !

By: Sam

Sam — Wed, 26 Mar 2025 17:41:05 +0000

In reply to Marci Gordon. Hi Marci! I don't typically preheat my cast iron. It may take a minute or two less to bake but that would be the only difference. :)

By: Marci Gordon

Marci Gordon — Wed, 26 Mar 2025 15:22:38 +0000

I’ve been looking for a great cornbread recipe for years. I’ve found satisfactory, but it wasn’t good enough. Now I need to try it in cast iron. I’m assuming it’d be best in preheated cast iron, then check about 18 minutes?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 10 Mar 2025 15:26:57 +0000

In reply to Melissa. We are so happy it was such a hit, Melissa! Thanks for trying our recipe

By: Melissa

Melissa — Sun, 09 Mar 2025 01:04:46 +0000

This was delicious. We ground our own cornmeal & used all butter instead of oil, it came out wonderfully, and VERY buttery. Sweet, but not overly sweet and very moist. This is the best cornbread I’ve had. Thank you!

By: Sam

Sam — Thu, 13 Feb 2025 20:01:33 +0000

In reply to Kathy. I think a can of drained corn would work, but you wouldn't want to add creamed corn. It would be adding extra moisture and I'm not sure how you'd account for that.

By: Sam

Sam — Thu, 13 Feb 2025 20:00:08 +0000

In reply to Kathy. Hi Kathy! I'm not sure how long it would need to bake. I would use the toothpick test to tell if it's done. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

By: Kathy

Kathy — Sat, 08 Feb 2025 00:16:54 +0000

I would like to make a batch and a half and bake in a 9 x 13 pan. How should I adjust the baking time? Or how do I know when it’s done?