Name: Southern Buttermilk Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups cornmeal; 3/8 cup all purpose flour; 2 Tablespoons baking powder; 1 teaspoon salt; 3/4 cup salted butter; 1 3/4 cups buttermilk; 2 large eggs

Jump to Recipe

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!

cornbread in cast iron skillet with butter, honey, salt, and a napkin

→ 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!

cornbread with two slices missing and a fork laying in the pan

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

salt, flour, corn meal, baking powder, butter, buttermilk, and egg in glass bowls

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.

cornmeal, flour, salt, and baking powder in a glass bowl

dry ingredients whisked together in a glass bowl

Whisk in the milk and eggs.

buttermilk and egg added to dry ingredients

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.

overhead shot of cornbread with a slice out and a pad of butter on top

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!

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!

side shot of cornbread with butter and honey jar behind

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.