Buttermilk Cornbread

Why You’ll Love This Recipe

Buttermilk Cornbread is a classic Southern side dish known for its moist, tender crumb and slightly tangy flavor. With a golden crust and fluffy interior, it’s the perfect accompaniment to chili, soups, or barbecue. Made with simple pantry ingredients, this cornbread is quick to whip up and always a comforting addition to any meal.

ingredients

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

cornmealall-purpose flourbaking sodabaking powdereggsbuttermilkmelted buttersalthoney or sugar (optional, for a touch of 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 cornmeal, flour, baking soda, baking powder, and salt.

In another bowl, beat the eggs, then add buttermilk and melted butter. Stir to combine.

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

If using, stir in honey or sugar for a slightly sweet version.

Pour the batter into the prepared skillet or dish, spreading evenly.

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

Let cool slightly before slicing and serving.

Servings and timing

This recipe yields approximately 9 slices.Preparation time: 10 minutesBaking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Add chopped jalapeños or shredded cheese for a savory twist.

Use bacon drippings instead of butter for a richer flavor.

Substitute half the flour with whole wheat flour for a heartier texture.

Stir in corn kernels or diced green onions for extra texture and flavor.

storage/reheating

Store Buttermilk Cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.To reheat, warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave for 20-30 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5-10 minutes to mimic buttermilk.

Why is my cornbread dry?

Overbaking or using too little fat can dry it out. Be sure to measure carefully and bake just until done.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Do I have to use a cast-iron skillet?

No, a baking dish or cake pan will also work, but a skillet gives the best crust.

Is this recipe sweet?

It can be mildly sweet if you add honey or sugar, but it’s traditionally more savory.

Can I freeze cornbread?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw and reheat before serving.

What can I serve with cornbread?

Great with chili, stews, fried chicken, collard greens, or even as breakfast with butter and jam.

Can I double this recipe?

Absolutely, just use a larger baking pan or two skillets.

Can I make muffins with this batter?

Yes, pour into a greased muffin tin and bake for 15-18 minutes.

Can I use corn flour instead of cornmeal?

No, corn flour is too fine and will alter the texture—stick with medium or coarse cornmeal.

Conclusion

Buttermilk Cornbread is a time-honored favorite that brings warmth and flavor to any table. Whether served alongside a hearty stew or enjoyed on its own, its rich taste and soft texture make it a versatile and satisfying dish. Give it a try, and you’ll see why it’s a staple in so many kitchens.

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