Buttermilk Cornbread

Buttermilk cornbread is a beloved Southern classic that embodies the heart and soul of comfort food. This simple yet flavorful recipe combines the rustic goodness of cornmeal with the tangy richness of buttermilk, resulting in a moist and slightly crumbly bread with a hint of sweetness. Whether served as a side dish with chili, barbecue, or as a standalone treat with a drizzle of honey, buttermilk cornbread is a versatile and timeless delight.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • Optional: 1/2 cup corn kernels (fresh, frozen, or canned)


Preparing the Pan:

  1. Preheat your oven to 425°F (220°C). Place a well-seasoned 9-inch cast-iron skillet or a baking dish in the oven while it’s preheating. This will help create a crispy crust.

Mixing the Dry Ingredients:

  1. In a mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir them together until well combined.

Mixing the Wet Ingredients:

  1. In another bowl, whisk together the eggs and buttermilk until well blended.

Combining the Wet and Dry Ingredients:

  1. Gradually pour the wet mixture into the dry mixture while stirring. Mix until just combined; do not overmix. If you’re using corn kernels, gently fold them into the batter.

Adding the Butter:

  1. Carefully remove the hot skillet or baking dish from the oven. Add the melted unsalted butter to the hot pan, swirling it to coat the bottom evenly.


  1. Pour the cornbread batter into the hot, buttered skillet or dish. It should sizzle when the batter touches the hot surface.
  2. Place the skillet or dish back in the oven and bake for 20-25 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.


  1. Allow the cornbread to cool for a few minutes before slicing and serving. Serve it warm with butter, honey, or your favorite topping.

Variations and Tips

  • Buttermilk Substitute: If you don’t have buttermilk, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of milk. Let it sit for a few minutes until it curdles before using.
  • Add-Ins: Get creative by adding extras like shredded cheddar cheese, diced jalapeños, or crumbled bacon to the batter for a flavorful twist.
  • Storage: Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it well and freeze for up to three months.
  • Serve with Chili: Buttermilk cornbread pairs wonderfully with a hearty bowl of chili. The combination of flavors and textures is a classic comfort food experience.
  • Adjust Sweetness: You can adjust the sweetness to your preference by adding more or less sugar. Some like their cornbread sweeter, while others prefer it less sweet.
  • Use Cornmeal Varieties: Experiment with different types of cornmeal, like stone-ground or medium-grind, to vary the texture and flavor of your cornbread.

Buttermilk cornbread is a timeless Southern staple that brings warmth and flavor to any meal. This recipe allows you to recreate the authentic taste and texture of this classic dish in the comfort of your own kitchen. Enjoy it as a side, snack, or accompaniment to your favorite Southern dishes.

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