Southern Buttermilk Cornbread
Extra buttery and moist Southern Buttermilk Cornbread. This classic southern bread is simply the best and so addicting. With a crisp, crunchy crust and a melt-in-your-mouth soft buttery interior, this quick bread is a staple bake in homes for a reason. It’s so easy, requires very minimal and simple ingredients, ready in 30 minutes, and the perfect addition to your weeknight dinners. Trust me, this is the best and easiest cornbread recipe ever! Simply mix together the ingredients and bake until golden and crisp on the outside, but extra soft and buttery on the inside. Every last bite is SO. GOOD. Perfect for weeknight dinners, the holiday’s, or just when you want a delicious cornbread!
→ This post is also available as a Web Story: Buttermilk Cornbread
About The Recipe
Honestly, the great thing about cornbread is that it goes with literally everything! The flavors are simple enough that it can be incorporated into your favorite bowl of vegetable soup or even served as a side to a hearty bowl of chili. The only limit is your imagination!
What’s even better, just as a little thing between us, this cornbread makes a great midnight snack with just a little bit of butter!
Oh, and this cornbread is actually savory! It’s not the sweet side dish you often find in restaurants or in the supermarket. We don’t add sugar to this recipe because a delicious, buttery cornbread is really all you need sometimes!
My family, as far as I know, have never been one to make sweet cornbread. I had never heard of sugar in a cornbread until I moved to the city! This recipe is all I’ve ever known because we have been making it for a long, long time.
It’s actually been in my family for generations! So, I can promise you that not only is this recipe thoroughly tested, it’s absolutely delicious!
Equipment Needed
- 10 Inch Cast Iron Skillet
- Whisk
- Mixing Bowls
Ingredients
- Yellow Cornmeal
- All-Purpose Flour
- Baking Powder
- Salt
- Salted Butter
- Buttermilk
- Eggs
Instructions
Put the butter in the cast iron skillet and set in a 425 degree oven. Let it melt.
While the butter melts, whisk together the cornmeal, flour, baking powder, and salt.
Whisk in the milk and eggs.
Now, carefully pour in the melted butter and whisk until well combined.
Pour the batter into the cast iron skillet and bake for 20 minutes, or until golden brown. Turn out of the skillet immediately.
What To Make With Buttermilk Cornbread…
As I said earlier, this cornbread goes with literally everything! It’s even amazing by itself. It’s truly one of the most versatile foods there is, but here are some of our favorite things to make alongside/with cornbread!
- Vegetable Beef Soup
- Chili
- Casseroles
- Stuffing
- Oven Roasted Brussel Sprouts
- Shoepeg Corn and Green Bean Casserole
How To Store
You can keep this cornbread in a sealable freezer safe bag and store in either the fridge or freezer! You can save the whole loaf of cornbread or individual slices, whatever works best for you!
Expert Tips
- Do not skip melting the butter in the pan. This acts as a way to grease your pan and melting your butter at the same time!
- Make sure you work quickly.
- Be very careful when handling the hot cast iron pan.
- This recipe stores really well!
When you make this Southern Buttermilk Cornbread recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Southern Buttermilk Cornbread
Ingredients
- 1 ½ cups cornmeal
- ⅜ cup all purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- ¾ cup salted butter
- 1 ¾ cups buttermilk
- 2 large eggs
Instructions
- Preheat oven to 425.
- Place butter into 10" cast iron skillet and set in oven.
- In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- Add buttermilk and eggs. Beat well.
- Remove butter from oven and pour into batter.
- Stir in and pour mixture back into the hot cast iron skillet.
- Bake for 20 minutes, or until golden brown.
- Turn out immediately..
Notes + Tips!
- Do not skip melting the butter in the pan. This acts as a way to grease your pan and melting your butter at the same time!
- Make sure you work quickly.
- Be very careful when handling the hot cast iron pan.
- This recipe stores really well!
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Love my cornbread especially crumbled in a glass of cold milk. A real comfort meal for me. I’ve made this for over 60 years but never once have I ever used butter in either the skillet or the mix. My family would ban me from my own kitchen if I used anything other than bacon grease in my pan or batter. It’s different for each family & while I can’t abide sugar in my cornbread, sweet cornbread is my daughters favorite. Not that she turns my sugarless cornbread down. LOL
I do so enjoy reading recipes.
Have a Jesus blessed day!
It has NO sugar which is good. Cornbread is not cake. Please keep the sugar OUT!!
Hi Suzy! We are SO glad you like this cornbread. The recipe has been in our family forever! It’s such a delicious savory classic that pairs well with anything. From soups to casseroles! Happy Thanksgiving! Xo, Caylie
Hi! Is it okay to bake in a 9×10 glass or metal dish instead of a cast iron skillet? Thank you!
Hi Patty! It’s fine to bake it in whatever you have! Just understand the crust won’t be as crisp. Also, if you are baking in a glass dish, make sure you lower the oven temperature by 25 degrees. Let me know if you have any more questions.