The Best Buttermilk Cornbread – Moist, Buttery, and Perfect Every Time
There’s something deeply comforting about the smell of freshly baked cornbread drifting from the oven. Warm, golden, and slightly sweet, this classic Buttermilk Cornbread is the kind of recipe every home cook should have. It’s wonderfully moist inside with crisp, buttery edges, and the flavor is perfectly balanced — a little tangy from the buttermilk, lightly sweet, and deliciously rich.
Whether you’re serving it alongside a hearty bowl of chili, a steaming pot of soup, or a Sunday roast dinner, this cornbread will easily steal the spotlight. Best of all, it’s ready in just 30 minutes using a handful of simple pantry staples.
Why You’ll Love This Recipe
- Incredibly easy: One bowl, no mixer, and minimal cleanup.
- Moist and tender: The buttermilk keeps the crumb soft and flavorful.
- Crisp golden edges: Baking it in a hot skillet gives that perfect texture contrast.
- Versatile: Enjoy it sweet with honey or savory with chili and stews.
This is the cornbread recipe you’ll make over and over again — the one that everyone asks for.
Ingredients You’ll Need
- 1 cup all-purpose flour – Provides structure and keeps the texture soft.
- 1 cup yellow cornmeal – The heart of any good cornbread; it adds that rustic, slightly gritty texture and classic flavor.
- 2/3 cup granulated sugar – Balances the tanginess of the buttermilk with just the right amount of sweetness.
- 1 teaspoon salt – Enhances flavor and balances the sweetness.
- 3 ½ teaspoons baking powder – Gives the bread a lovely rise and fluffy crumb.
- 1 large egg – Helps bind the ingredients together.
- 1 cup low-fat buttermilk – Adds moisture and a subtle tang for authentic Southern flavor.
- ⅓ cup melted butter – For richness and that irresistible buttery taste.
How to Make the Perfect Buttermilk Cornbread
Step 1: Preheat the oven
Set your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or round cake pan inside while it preheats. A hot skillet helps create that crisp, golden crust we all love.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder until fully combined and airy.
Step 3: Combine the wet ingredients
In a separate bowl, lightly beat the egg. Whisk in the buttermilk and melted butter until smooth.
Step 4: Bring it all together
Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix — a few small lumps are perfectly fine. Overmixing can make the bread dense.
Step 5: Bake
Carefully remove the hot skillet from the oven and coat it with a small pat of butter or a quick spray of non-stick cooking oil. Pour the batter evenly into the pan, spreading it out with a spatula.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: Serve and enjoy
Let the cornbread cool for about 10 minutes before slicing. Serve warm with a pat of butter and a drizzle of honey, or crumble it into your favorite chili or stew. The sweet-salty-buttery combination is irresistible.
Tips for Success
- Use real buttermilk if possible — it gives the best flavor and texture. If you don’t have any, make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.
- Cast iron makes a difference. It creates the crispiest edges and even browning, but a cake pan or baking dish works too.
- Don’t overbake. Cornbread is best when slightly moist inside, so keep an eye on it near the end of baking.
Storage and Reheating
Allow leftover cornbread to cool completely before storing. Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, place slices in a warm oven (around 300°F or 150°C) for a few minutes until soft and warm again. For extra freshness, brush lightly with butter before reheating.
You can also freeze cornbread for up to 2 months. Thaw overnight in the fridge and warm before serving.
Serving Ideas
This cornbread shines in both sweet and savory pairings:
- With chili, soups, or stews — perfect for soaking up rich sauces.
- Topped with honey, butter, or jam for a cozy breakfast or snack.
- Crumbled into cornbread stuffing or salads for extra texture.
- Served alongside roasted chicken, grilled fish, or vegetable dishes.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8–10 slices
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 large egg
- 1 cup low-fat buttermilk
- ⅓ cup melted butter
Instructions
- Preheat oven to 400°F (200°C).
- Place a 9-inch skillet or round pan in the oven while preheating.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
- In a separate bowl, whisk egg, buttermilk, and melted butter.
- Combine wet and dry ingredients just until smooth.
- Carefully grease the hot skillet and pour in the batter.
- Bake 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Cool slightly, slice, and serve warm with butter and honey.
This Buttermilk Cornbread is a simple, timeless recipe that delivers pure comfort in every bite. Whether you enjoy it as a side dish or a snack on its own, it’s guaranteed to warm hearts and fill your kitchen with that unmistakable homemade aroma.