Southern Buttermilk Cornbread: A Golden, Tender Classic Comfort Recipe

This homemade cornbread recipe uses the perfect combination of cornmeal and tangy buttermilk to create a moist, tender crumb with a beautiful golden crust. The slight sweetness balances the cornmeal’s earthy flavor, making this the ultimate side dish for your Southern-inspired meals.

Why You’ll Love This Buttermilk Cornbread

• Perfect texture – Not too crumbly, not too cake-like
• Balanced flavor – Just the right amount of sweetness
• Golden crust – Thanks to the hot skillet method
• Simple ingredients – Pantry staples you likely already have
• Versatile – Pairs with everything from chili to BBQ

The Secret to Moist Cornbread

The key to this recipe’s success lies in two critical ingredients: real buttermilk and melted butter. Buttermilk not only adds tang but also reacts with the leavening agents to create a tender texture. Meanwhile, the melted butter adds richness and helps create that irresistible golden crust when baked in a preheated cast iron skillet.

Preparation Time

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 9

Ingredients for Perfect Buttermilk Cornbread

• ½ cup (1 stick) unsalted butter, melted, plus extra for greasing the pan
• ⅔ cup white granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, well-shaken
• ½ teaspoon baking soda
• 1 cup yellow cornmeal (medium grind)
• 1 cup all-purpose flour
• ½ teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven to heat while preparing the batter.
2. In a large mixing bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition until the mixture is light and slightly fluffy.
4. In a separate small bowl, combine the buttermilk and baking soda, stir gently, and let it sit for 2 minutes until it begins to foam slightly.
5. Pour the buttermilk mixture into the butter-sugar-egg mixture and stir to combine.
6. In another bowl, whisk together the cornmeal, flour, and salt.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix – a few small lumps are okay.
8. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
9. Pour the batter into the hot, buttered skillet. The batter should sizzle slightly when it hits the pan.
10. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
11. Allow to cool in the skillet for 10 minutes before slicing and serving warm.

Pro Tips for the Best Buttermilk Cornbread

• Don’t skip the preheated skillet – This creates that crispy, golden crust that’s characteristic of traditional Southern cornbread.
• Room temperature ingredients – Take your eggs and buttermilk out of the refrigerator about 30 minutes before baking.
• No buttermilk? – Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let stand for 5-10 minutes before using.
• Don’t overmix – Stir just until the ingredients are combined to ensure a tender crumb.
• Check for doneness – Insert a toothpick in the center; it should come out clean with perhaps a few moist crumbs.

Serving Suggestions

This buttermilk cornbread shines as an accompaniment to:

• Hearty chili or stews
• Southern-style barbecue
• Black-eyed peas or any bean dish
• Collard greens or other Southern vegetables
• Fried chicken or country ham

For a simple treat, enjoy a warm slice with honey butter or your favorite jam.

Storage Instructions

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, wrap individual pieces in foil and warm in a 300°F oven for about 10 minutes, or microwave for 20-30 seconds.

This cornbread also freezes beautifully. Wrap cooled pieces in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Per Serving:

• Calories: 284 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 59mg
• Sodium: 318mg
• Sugar: 17g
• Fiber: 1g

Variations to Try

• Cheesy Cornbread: Fold in 1 cup of shredded cheddar cheese to the batter before baking.
• Jalapeño Cornbread: Add 1-2 finely diced jalapeños (seeds removed for less heat) to the batter.
• Honey Cornbread: Replace half the sugar with honey for a different sweetness profile.
• Bacon Cornbread: Mix in ½ cup of cooked, crumbled bacon before baking.
• Green Chile Cornbread: Add ½ cup of drained, diced green chiles for a Southwestern twist.

FAQ About Buttermilk Cornbread

Can I make this without a cast iron skillet?
Yes, you can use a 9-inch square baking dish or cake pan, but you won’t get quite the same crispy crust. Preheat the pan if it’s oven-safe.

Is cornbread supposed to be sweet or savory?
This is a hotly debated topic in Southern cooking! This recipe leans slightly sweet, but you can reduce the sugar to 1/3 cup for a more savory version.

Why is my cornbread crumbly?
Too little liquid or fat can make cornbread crumbly. Make sure to measure the buttermilk and butter accurately, and don’t overbake.

Can I make cornbread muffins with this recipe?
Absolutely! Pour the batter into a greased muffin tin and bake for 15-18 minutes at the same temperature.