If you’re yearning for that perfect bite of golden, tender, and slightly sweet bread with a comforting crumb, this Easy Southern Cornbread with Buttermilk Recipe is here to delight your kitchen adventures. It’s a timeless classic that brings warmth and soul to any meal, with a luscious texture made creamy thanks to buttermilk and a flavor that dances just right between sweet and savory. Whether you’re a seasoned Southern food lover or just discovering the magic of cornbread, this recipe will quickly become your go-to for comfort and ease.
Ingredients You’ll Need
What makes this cornbread recipe so special is its simple yet thoughtfully chosen ingredients. Each one plays a vital role, combining to create a moist texture, golden color, and that unmistakable Southern charm you crave.
- Yellow cornmeal: Provides the signature corn flavor and crumbly texture that gives this bread its heart.
- All-purpose flour: Adds structure and helps balance the cornmeal to create a tender crumb.
- Granulated sugar (optional): Just a touch for a subtle sweetness that enhances but doesn’t overpower.
- Baking powder: The rising agent that ensures your cornbread is light and fluffy.
- Baking soda: Works with the buttermilk to create a tender rise and slight tang.
- Salt: Enhances all the flavors and brings everything into perfect balance.
- Large egg: Adds richness and helps bind the batter together.
- Buttermilk: The secret ingredient that boosts moisture, adds tang, and activates leavening.
- Unsalted butter, melted: Brings a silky richness and ensures a buttery crust when baked in a skillet.
How to Make Easy Southern Cornbread with Buttermilk Recipe
Step 1: Preheat Your Oven and Skillet
Start by heating your oven to 425°F (220°C). Place your cast-iron skillet inside to get it piping hot. This step is key because a scorching skillet guarantees that perfect crispy edge on your cornbread, making every bite unforgettable.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, optional sugar, baking powder, baking soda, and salt. This mix forms the backbone of your batter, ensuring even distribution of leavening agents for consistent rise and texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the egg until smooth and then stir in the buttermilk and melted butter. This combination adds the moisture and richness necessary for luscious, tender cornbread every time you bake it.
Step 4: Bring Wet and Dry Together
Gently combine your wet ingredients into the dry mixture, stirring just until everything comes together. Avoid overmixing here; a few lumps are perfectly fine and will help keep the crumb delicate and light.
Step 5: Pour Into a Hot Skillet
Carefully remove your preheated cast-iron skillet from the oven. Grease it thoroughly with butter to prevent sticking and then pour in your batter, spreading it evenly. That sizzling start caramelizes the edges and locks in moisture.
Step 6: Bake Until Golden
Bake your cornbread for 20 to 25 minutes until the top is beautifully golden and a toothpick inserted in the center comes out clean. You’ll know it’s done the moment the aroma fills your kitchen—pure comfort coming your way.
Step 7: Cool and Slice
Once out of the oven, let the cornbread cool for a few minutes so it sets up nicely. Then slice it into 8 generous pieces, perfect for serving alongside whatever dish you’re pairing it with or enjoying as a snack on its own.
How to Serve Easy Southern Cornbread with Buttermilk Recipe
Garnishes
A pat of melting butter on warm slices is all you need to elevate this cornbread. For a fun twist, drizzle a little honey or a scattering of fresh herbs like chives or parsley to brighten the flavor and add visual appeal.
Side Dishes
This cornbread is a superstar alongside smoky barbecue, rich chili, or classic Southern greens. Its slightly sweet crumb balances spicy dishes beautifully and complements creamy stews perfectly.
Creative Ways to Present
Try serving your slices topped with a dollop of whipped honey butter or a sprinkle of sharp cheddar for an indulgent treat. You can also cut the cornbread into cubes and toast them lightly for a crunchy salad topper or crouton substitute.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or foil and store at room temperature for up to two days. Keeping it sealed prevents it from drying out while preserving its tender crumb.
Freezing
You can freeze slices by placing them in a single layer on a baking sheet until firm, then transferring to a resealable freezer bag. Frozen cornbread keeps well for up to three months and thaws quickly when you need a quick comfort fix.
Reheating
Warm leftover cornbread in a 350°F oven for about 10 minutes, wrapped in foil to keep moisture in. For quick reheating, pop a slice in the microwave for 15-20 seconds, then add a little butter to bring back that fresh-baked feeling.
FAQs
Can I make this cornbread without buttermilk?
While buttermilk adds a distinctive tang and helps with the rise, you can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Is it necessary to use a cast-iron skillet?
Cast-iron skillets give cornbread its famous crispy crust and even baking. If you don’t have one, a heavy oven-safe pan or baking dish will work, but you might miss the signature texture that skillet heat creates.
How do I make this recipe vegan?
To veganize this recipe, substitute the egg with a flaxseed or chia egg (1 tablespoon seeds + 3 tablespoons water), use plant-based buttermilk alternatives, and replace butter with a vegan butter or coconut oil.
Can I add extras like cheese or jalapeños?
Absolutely! Fold in shredded cheese, diced jalapeños, or even corn kernels right before baking for a tasty twist on the classic recipe. These additions make the cornbread more savory and exciting to the palate.
How do I get the cornbread to be more moist?
The key to moist cornbread is not overmixing and making sure you have enough fat and buttermilk. Adding an extra tablespoon of butter or a touch more buttermilk can help, but be cautious not to flood the batter.
Final Thoughts
There’s simply nothing like a warm slice of Easy Southern Cornbread with Buttermilk Recipe to brighten your table and mood. It’s a humble dish with incredible soul, perfect for comforting any meal or just on its own with a little butter. I can’t wait for you to try this classic recipe—you’ll have a forever favorite in no time, guaranteed to bring smiles and satisfied sighs all around.
Print
Easy Southern Cornbread with Buttermilk Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 slices
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This Easy Southern Cornbread with Buttermilk is a classic, moist, and tender cornbread recipe perfect as a side dish for any Southern meal. Made with simple pantry ingredients, including yellow cornmeal, all-purpose flour, and tangy buttermilk, it bakes up golden and delicious in a hot cast-iron skillet, giving it a crisp crust and a soft interior.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat the oven and skillet. Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly. This ensures the skillet is hot enough to create a crisp crust on the cornbread.
- Mix dry ingredients. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt to evenly distribute all leavening agents and flavorings.
- Prepare wet ingredients. In a separate bowl, beat the large egg, then stir in the buttermilk and melted unsalted butter until well combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender cornbread texture.
- Grease the hot skillet and add batter. Carefully remove the heated cast-iron skillet from the oven and grease it with butter. Immediately pour the batter into the hot, greased skillet.
- Bake the cornbread. Place the skillet back into the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve. Allow the cornbread to cool slightly in the skillet before slicing into 8 pieces and serving warm.
Notes
- For a slightly sweeter cornbread, keep the sugar as listed; omit it if you prefer a more savory taste.
- Using a cast-iron skillet is key to achieving the best crust, but a well-greased oven-safe skillet can be used as a substitute.
- Make sure the skillet is hot before adding the batter to get a crispy edge.
- Do not overmix the batter; lumps are okay to maintain the cornbread’s light texture.
- Serve the cornbread warm with butter, honey, or alongside chili and barbecue dishes for a true Southern experience.
