Why You’ll Love This Recipe

Buttermilk Cornbread is a classic comfort food with a tender crumb, golden crust, and rich, slightly tangy flavor thanks to the buttermilk. It pairs perfectly with chili, barbecue, or a pat of butter and drizzle of honey. Simple to prepare and incredibly satisfying, this cornbread is a must-have side for cozy meals and southern-inspired spreads.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cornmealall-purpose flourbaking powderbaking sodasaltbuttermilkunsalted butter, meltedeggsugar (optional for sweetness)

directions

Preheat your oven to 400°F (200°C). Grease a cast iron skillet or baking dish with butter or oil.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.

In a separate bowl, whisk the eggs, then add the buttermilk and melted butter. Stir to combine.

Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.

Pour the batter into the prepared skillet or pan and smooth the top.

Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let cool for a few minutes before slicing and serving warm.

Servings and timing

This recipe yields 8 slices.Preparation time: 10 minutesBaking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Add chopped jalapeños or green chiles for a spicy version.

Mix in shredded cheddar cheese or crumbled bacon.

Use maple syrup or honey instead of sugar for natural sweetness.

Fold in corn kernels for extra texture.

Bake in muffin tins for individual servings.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Reheat slices in the oven at 350°F (175°C) for 5-10 minutes or in the microwave for 20-30 seconds.

FAQs

Can I make this cornbread without buttermilk?
Yes, substitute with a mix of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon acid).

Why is my cornbread dry?
Be careful not to overbake and measure ingredients accurately. Using buttermilk helps keep it moist.

Can I freeze cornbread?
Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

What’s the best pan for cornbread?
A cast iron skillet creates the best crust, but any baking dish works.

Is this a sweet or savory cornbread?
It’s lightly sweetened, but you can adjust the sugar to taste or omit it entirely.

Conclusion

Buttermilk Cornbread is a simple yet irresistible side that’s perfect for soaking up sauces or enjoying on its own. With its moist interior and golden crust, it’s a versatile and beloved addition to any meal. Whether served warm with butter or paired with a hearty main, this classic cornbread is sure to please.