Description
A quick and easy Southern classic, this Buttermilk Cornbread recipe delivers moist, fluffy, and slightly sweet cornbread with a golden crust and tender crumb. Made from simple pantry staples like yellow cornmeal, buttermilk, and eggs, it balances tangy and earthy flavors perfectly. Ideal for pairing with chili, barbecue, or soups, this cornbread comes together fast without sacrificing homemade warmth and comfort.
Ingredients
Scale
Dry Ingredients
- 1 cup medium grind yellow cornmeal
- 1 cup all-purpose flour (can substitute gluten-free flour blend for gluten-free version)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (can replace with honey for natural sweetness)
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Your Pan: Heat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet with butter or oil to prevent sticking and ensure a golden crust.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully combined to activate baking soda and create a tender crumb.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some streaks of flour are okay.
- Bake to Golden Perfection: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 20 to 25 minutes or until edges pull away from the pan and a toothpick inserted comes out mostly clean.
- Cool and Serve: Let the cornbread cool for 10 minutes before slicing to allow the texture to set and form perfect wedges.
Notes
- Use fresh baking powder and baking soda for best rise and texture.
- Do not overmix the batter to avoid dense, tough cornbread.
- Baking in a preheated cast-iron skillet enhances crust and flavor.
- Use room temperature eggs for an even, smooth batter.
- Optionally brush melted butter on top after baking for a shiny, flavorful finish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approx. 2-inch square)
- Calories: 190
- Sugar: 4g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: buttermilk cornbread, southern cornbread, quick cornbread, moist cornbread, easy cornbread, gluten free cornbread