Discover how to make moist, golden buttermilk cornbread from scratch! This easy recipe yields a tender, flavorful side dish perfect for chili, BBQ, or holiday feasts.
The Ultimate Buttermilk Cornbread Recipe
Buttermilk cornbread is a Southern staple, beloved for its tender crumb, golden crust, and subtle tang. Whether paired with a bowl of chili, served alongside BBQ, or enjoyed with a drizzle of honey, this classic comfort food never goes out of style. In this article, we’ll share a foolproof recipe for homemade buttermilk cornbread, along with tips to ensure it’s moist, flavorful, and irresistibly delicious every time.
Why Buttermilk Cornbread?
Buttermilk is the secret weapon in this recipe. Its acidity reacts with baking soda to create a light, fluffy texture, while its rich flavor balances the natural sweetness of cornmeal. Unlike overly sweet Northern-style cornbread, traditional Southern cornbread is slightly savory, making it a versatile companion for savory dishes.
Ingredients for Buttermilk Cornbread
(Serves 8–10)
- 1 ½ cups fine or medium-grind cornmeal
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cups buttermilk (room temperature)
- 2 large eggs
- ½ cup unsalted butter, melted (plus 1 tbsp for the skillet)
- ¼ cup granulated sugar (optional, for a sweeter cornbread)
Step-by-Step Instructions
1. Preheat & Prep the Skillet
- Preheat the oven to 400°F (200°C).
- Place a 10-inch cast-iron skillet in the oven as it preheats. This ensures a crispy, golden crust.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar (if using).
3. Combine Wet Ingredients
In another bowl, whisk:
- Buttermilk
- Eggs
- Melted butter.
4. Mix Batter
- Pour the wet ingredients into the dry ingredients. Stir until just combined (overmixing leads to dense cornbread). A few lumps are okay!
5. Bake to Perfection
- Carefully remove the hot skillet from the oven. Add 1 tbsp butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet. Bake for 20–25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
6. Serve Warm
- Let the cornbread cool for 5 minutes, then slice and serve with butter, honey, or your favorite spread.
Tips for the Best Buttermilk Cornbread
- Use Fresh Cornmeal: Stale cornmeal can taste bitter. Opt for a fresh, high-quality brand.
- Cast-Iron Magic: A preheated skillet ensures a crispy edge. No skillet? Use a greased 9×9-inch baking dish.
- Don’t Overmix: Stir until ingredients are incorporated—overworking the batter makes it tough.
- Adjust Sweetness: Skip the sugar for authentic Southern flair, or add 1–2 tbsp honey for a sweeter twist.
- Buttermilk Substitute: No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes before using.
Serving Suggestions
Buttermilk cornbread pairs perfectly with:
- Chili or Stew: Crumble it into bowls for added texture.
- BBQ Classics: Serve with pulled pork, ribs, or coleslaw.
- Holiday Meals: A Thanksgiving or Christmas side dish.
- Breakfast: Toast slices and top with jam or fried eggs.
FAQs About Buttermilk Cornbread
Q: Can I make cornbread gluten-free?
A: Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend.
Q: How do I store leftovers?
A: Wrap cooled cornbread in foil and keep at room temperature for 2 days, or freeze for up to 3 months.
Q: Can I use yogurt instead of buttermilk?
A: Yes—plain, unsweetened yogurt thinned with a little milk works in a pinch.
Final Thoughts
This easy buttermilk cornbread recipe delivers a moist, flavorful result that’s sure to become a family favorite. With its crisp edges and soft center, it’s the ideal balance of texture and taste. Give it a try for your next meal, and don’t forget to share your creations with us in the comments!
Pro Tip: For a smoky twist, add ½ cup of shredded cheddar cheese or diced jalapeños to the batter before baking!
Ready to bake? Bookmark this recipe, and follow us for more Southern-inspired dishes! 🍴🌽