14 Delicious Moms Buttermilk Cornbread Recipes

Venture into the heart of comfort food with our roundup of 14 Delicious Mom’s Buttermilk Cornbread Recipes! Whether you’re craving a sweet, savory, or spicy twist on this classic, we’ve got a recipe that’ll make your taste buds dance. Perfect for pairing with chili, soups, or enjoying on its own, these cornbread creations are sure to bring warmth to any table. Keep reading to find your next family favorite!

Classic Moms Buttermilk Cornbread

Warm, golden, and just a tad crumbly—this buttermilk cornbread is the stuff of childhood memories. You know the one, served steaming with a pat of butter melting right into its nooks.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix for tender cornbread.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing.

Moist with a perfect crumb, this cornbread pairs wonderfully with chili or honey butter. Try it toasted the next day for a crispy twist.

Honey Glazed Moms Buttermilk Cornbread

Kickstart your baking adventure with this sweet and savory honey glazed buttermilk cornbread that’s perfect for any gathering or a cozy night in. You’ll love how the honey glaze adds a sticky sweetness to the tender, crumbly cornbread.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/4 cup honey

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be golden brown.
7. While the cornbread is still warm, drizzle 1/4 cup honey evenly over the top. Tip: Warming the honey slightly makes it easier to drizzle.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Now, the cornbread boasts a moist interior with a slightly crisp edge, all thanks to the buttermilk. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal.

Jalapeno Cheddar Moms Buttermilk Cornbread

Delightfully spicy and irresistibly cheesy, this cornbread is the perfect sidekick to your chili or BBQ. You’ll love how the jalapenos give it a little kick, while the cheddar keeps it comforting.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup shredded cheddar cheese
• 2 jalapenos, diced

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Fold in 1 cup shredded cheddar cheese and 2 diced jalapenos. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown when done.

Kick back and enjoy this cornbread warm, where the cheese is perfectly melted and the jalapenos offer a spicy surprise in every bite. Serve it with a dollop of honey butter for a sweet and spicy contrast.

Sweet Potato Moms Buttermilk Cornbread

Let me tell you about this cozy, comforting dish that’s perfect for any season. It’s a twist on classic cornbread, adding sweet potatoes for a moist, flavorful bite that’ll have you coming back for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup mashed sweet potato
• 1/2 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1 cup buttermilk
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup mashed sweet potato, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 cup buttermilk, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Transfer the batter to the prepared pan and smooth the top. Tip: For a golden crust, brush the top with a little melted butter before baking.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should pull away slightly from the pan when it’s done.
7. Let the cornbread cool in the pan for 10 minutes before slicing.

Unbelievably moist and subtly sweet, this cornbread pairs wonderfully with a pat of butter or a drizzle of honey. Try serving it alongside a bowl of chili for a hearty meal that satisfies.

Blueberry Moms Buttermilk Cornbread

Blueberries and cornbread might not be the first pairing you think of, but trust us, this combo is a game-changer. Perfect for brunch or a cozy dessert, this recipe brings a sweet twist to the classic.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour can prevent them from sinking to the bottom.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Now, this cornbread is wonderfully moist with bursts of juicy blueberries in every bite. Serve it warm with a dollop of honey butter for an extra treat.

Bacon Maple Moms Buttermilk Cornbread

Kickstart your day with this sweet and savory twist on classic cornbread that’s sure to become a family favorite. You’ll love the perfect balance of crispy bacon and sweet maple syrup in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup maple syrup
• 1/4 cup melted butter
• 1 large egg
• 6 slices cooked bacon, crumbled

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup maple syrup, 1/4 cup melted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Fold in 6 slices cooked bacon, crumbled, reserving a handful for topping.
6. Pour the batter into the prepared pan and sprinkle the reserved bacon on top.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: For a golden top, broil for the last 2 minutes.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: Serve warm for the best flavor and texture.

Unbelievably moist with a crispy edge, this cornbread pairs wonderfully with a drizzle of extra maple syrup or a pat of butter. Try it alongside your next bowl of chili for a comforting meal.

Pumpkin Spice Moms Buttermilk Cornbread

Zesty flavors and cozy vibes are what this pumpkin spice buttermilk cornbread brings to your table. You’ll love how it combines the warmth of pumpkin spice with the classic, comforting texture of cornbread.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1/4 cup melted unsalted butter
• 1 large egg
• 1 tsp pumpkin pie spice

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp pumpkin pie spice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be lightly golden.
7. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set perfectly.

Absolutely moist with a hint of spice, this cornbread pairs wonderfully with a drizzle of honey or a pat of butter. Serve it warm for the best experience, maybe alongside a bowl of chili for a hearty meal.

Rosemary Garlic Moms Buttermilk Cornbread

Unbelievably easy and packed with flavor, this cornbread is your next go-to side. You’ll love the herby kick and the tender crumb that’s just begging for a pat of butter.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Fold in the rosemary and garlic gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing cleaner.

Moist with a crispy crust, this cornbread is a dream. Serve it warm with honey drizzled on top for a sweet contrast to the savory herbs.

Apple Cinnamon Moms Buttermilk Cornbread

Hey, you know those cozy mornings when you crave something sweet yet comforting? This apple cinnamon moms buttermilk cornbread is your answer, blending the warmth of cinnamon with the tender sweetness of apples in every bite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup diced apples
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, and 2 large eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Fold in 1 cup diced apples and 1 tsp ground cinnamon gently into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

Warm from the oven, this cornbread is irresistibly moist with pockets of soft apples and a hint of cinnamon. Serve it with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Corn and Cheese Stuffed Moms Buttermilk Cornbread

Craving something cozy and comforting? This corn and cheese stuffed mom’s buttermilk cornbread is your go-to. It’s fluffy, cheesy, and packed with sweet corn kernels for that perfect bite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg
• 1 cup shredded cheddar cheese
• 1 cup corn kernels

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/4 cup melted butter, and 1 egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Fold in 1 cup shredded cheddar cheese and 1 cup corn kernels gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes or until the top is golden and a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let it cool in the pan for 10 minutes before slicing. Tip: This helps the cornbread set and makes slicing easier.

Perfectly moist with a crispy edge, this cornbread is a dream. Serve it warm with a drizzle of honey for a sweet contrast to the savory cheese.

Chocolate Chip Moms Buttermilk Cornbread

Craving something sweet yet comforting? You’ll love this twist on classic cornbread, packed with chocolate chips for that perfect hint of sweetness.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup unsalted butter, melted until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Gently fold in 1/2 cup chocolate chips. Tip: Reserve a few chips to sprinkle on top for a prettier finish.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.

Warm from the oven, this cornbread is wonderfully moist with a crispy edge. Serve it with a drizzle of honey or a scoop of vanilla ice cream for an extra special treat.

Savory Herb Moms Buttermilk Cornbread

Perfect for those cozy family dinners or a hearty side at your next barbecue, this Savory Herb Buttermilk Cornbread brings a delightful twist to the classic. You’ll love how the herbs add a fresh depth of flavor to the sweet, crumbly cornbread.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1/3 cup melted butter
• 1 large egg
• 2 tbsp chopped fresh herbs (such as rosemary, thyme, and sage)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup sugar.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup melted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in 2 tbsp chopped fresh herbs gently. Tip: Fresh herbs offer the best flavor, but you can use dried herbs in a pinch—just use half the amount.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Kick back and enjoy this cornbread warm from the oven, where the edges are slightly crisp and the middle is perfectly moist. Serve it alongside a bowl of chili or slather with honey butter for a sweet and savory treat.

Cranberry Orange Moms Buttermilk Cornbread

Fall is the perfect time to cozy up with this Cranberry Orange Moms Buttermilk Cornbread. You’ll love the sweet and tangy flavors that make it a hit at any gathering.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tbsp orange zest
• 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, melted butter, egg, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Gently fold in the dried cranberries.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes for cleaner slices.

Great texture with a crispy edge and soft center, this cornbread is a delightful mix of sweet and tart. Serve it warm with a dollop of butter or alongside your favorite soup for a comforting meal.

Gluten-Free Moms Buttermilk Cornbread

Oh, you’re going to love this gluten-free buttermilk cornbread. It’s the perfect blend of sweet and savory, with a texture that’s just right—not too crumbly, not too dense. Plus, it’s a hit with everyone, gluten-free or not.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
7. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

So, this cornbread comes out wonderfully moist with a slight crunch on the edges. It’s fantastic on its own, but for an extra treat, try it with a drizzle of honey or a pat of butter melting on top.

Conclusion

From sweet to savory, these 14 buttermilk cornbread recipes offer something for every taste and occasion. Perfect for home cooks looking to add a comforting touch to their meals, each recipe promises delicious results. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!