If you’re searching for a truly unforgettable yet incredibly simple comfort bread, look no further than The Best Buttermilk Cornbread. This classic Southern staple is tender yet hearty, delightfully golden, and just the right amount of rich for pairing with everything from honey butter to spicy chili. With its crisp edges and plush crumb, it’s a tried-and-true recipe that I keep turning back to—especially when I want something homemade that instantly feels special but is always easy to pull off.
Ingredients You’ll Need
The joy of The Best Buttermilk Cornbread lies in just how straightforward—and yet essential—each ingredient is. Every element here adds a unique touch, transforming simple pantry staples into a pan of irresistible golden goodness.
- Yellow cornmeal: Provides that unmistakable corn flavor and gorgeous sunny color everyone expects from great cornbread.
- All-purpose flour: Softens the crumb just enough for a tender bite, balancing out the cornmeal’s rustic texture.
- Baking powder: Gives the cornbread its lofty rise and light, fluffy interior.
- Baking soda: Teams up with buttermilk for extra lift and helps brown the crust to toasty perfection.
- Salt: Brightens and highlights all the buttery, corn-forward flavors.
- Granulated sugar (optional): Adds a touch of sweetness; go with it for a Northern-style treat, or omit if you prefer savory Southern tradition.
- Large eggs: Bring everything together and add a bit of richness for a luscious texture.
- Buttermilk: The star ingredient—it tenderizes the crumb, offers tang, and makes The Best Buttermilk Cornbread impossibly moist.
- Unsalted butter, melted: Delivers luscious flavor and helps create those signature crisp golden edges.
How to Make The Best Buttermilk Cornbread
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 400°F (200°C). Give a 9-inch square baking dish or, if you’re feeling classic, a cast iron skillet a generous greasing. Not only does this help the cornbread slide out later, but it also promises that irresistibly crispy edge that sets The Best Buttermilk Cornbread apart from the rest.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together your cornmeal, flour, baking powder, baking soda, salt, and sugar if you’re using it. This step creates a foundation for a well-textured cornbread, ensuring all the leaveners are evenly distributed for a perfectly risen loaf every time.
Step 3: Mix the Wet Ingredients
Grab a separate bowl and whisk your eggs, buttermilk, and melted (but slightly cooled) butter until the mixture is smooth and combined. This is where the cornbread’s signature richness and tender crumb start to come together. The buttermilk’s tang is the secret ingredient to that “I must have another slice” flavor.
Step 4: Bring It All Together
Pour your wet mixture into the bowl of dry ingredients and gently fold everything with a spatula or wooden spoon. The key here is not to overmix—you want everything just combined, which keeps the crumb soft and light. If you want to add any mix-ins like corn kernels, cheese, or jalapeños for a twist on The Best Buttermilk Cornbread, do it now.
Step 5: Bake to Golden Perfection
Pour your batter into your prepared pan and smooth out the top. Slide it into the preheated oven and bake for 20–25 minutes. You’ll know it’s ready when the top turns a deeply tempting golden color and a toothpick in the center comes out clean. Let it cool for about 10 minutes before slicing—long enough to set, but still warm and welcoming.
How to Serve The Best Buttermilk Cornbread
Garnishes
A pat of creamy butter melting right into a warm square is always classic, but a drizzle of honey or a sprinkle of flaky sea salt takes The Best Buttermilk Cornbread to the next level. Try a spoonful of homemade jam for a sweet breakfast treat or shower the top with fresh chopped herbs for a savory spin.
Side Dishes
Nothing pairs more perfectly with hearty stews and chili than a generous wedge of this cornbread. It’s equally at home alongside barbecue ribs, grilled chicken, or a steaming bowl of soup. Even a simple salad suddenly feels special when served with the Best Buttermilk Cornbread as a side.
Creative Ways to Present
The Best Buttermilk Cornbread isn’t just for slicing! Cut into cubes for dunking in soup, layer it into rustic trifles with berries and whipped cream, or use it as a base for cornbread stuffing at your next holiday feast. Serve mini rounds baked in muffin tins for individual portions at potlucks and picnics.
Make Ahead and Storage
Storing Leftovers
Leftovers of The Best Buttermilk Cornbread will stay fresh and moist when wrapped tightly and kept at room temperature for up to two days. Simply store in an airtight container or wrap slices individually in plastic wrap to lock in their softness.
Freezing
You can easily freeze your cornbread for longer storage. Once completely cool, wrap individual slices or the whole loaf tightly in foil or plastic wrap, then tuck into a freezer bag. This way, The Best Buttermilk Cornbread will stay delicious for up to three months—ready to thaw at a moment’s notice.
Reheating
To revive that just-baked warmth, reheat slices in a 300°F oven for 10 minutes or pop them in the microwave for about 20 seconds. A quick run under the broiler refreshes the crisp edges if that’s your favorite part!
FAQs
Can I make The Best Buttermilk Cornbread without buttermilk?
Absolutely! If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Stir and let it sit for a few minutes—it will mimic the tang and thick texture that buttermilk brings to the recipe.
Is it possible to make The Best Buttermilk Cornbread gluten-free?
Yes! Use a 1-to-1 gluten-free baking blend in place of the all-purpose flour. The results are still tender, flavorful, and wonderfully golden, just like the original version.
How do I know when the cornbread is fully baked?
Look for a deep golden color on top and test with a toothpick in the center; if it comes out clean or with just a crumb or two, your cornbread is ready!
What can I use instead of unsalted butter?
If you’re out of unsalted butter, you can substitute with the same amount of vegetable oil or even melted coconut oil for a slight flavor twist. Just remember to reduce the salt in the recipe slightly if using salted butter.
Can I add extra ingredients to The Best Buttermilk Cornbread?
Definitely! Stir in up to half a cup of corn kernels, shredded cheddar, or even chopped jalapeños after you mix the batter for more flavor and texture. Just fold in gently and bake as usual.
Final Thoughts
Whether you’re making chili night extra special or simply craving a nostalgic slice of homemade bread, The Best Buttermilk Cornbread is a joyful, easy-to-master recipe that never disappoints. Grab your skillet, gather your friends, and give this classic a try—you’ll find yourself reaching for this golden, tender bread again and again!
Print
The Best Buttermilk Cornbread Recipe
- Total Time: 35 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
A classic and delicious recipe for The Best Buttermilk Cornbread that is easy to make and perfect for serving with chili, soups, or BBQ dishes. This Southern-style cornbread is moist, slightly sweet, and pairs beautifully with savory dishes.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra flavor, add ½ cup of corn kernels, shredded cheddar, or chopped jalapeños to the batter.
- This cornbread pairs perfectly with chili, soups, or BBQ dishes.
- Leftovers can be stored at room temperature for 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
