A classic Southern staple, this Easy Southern Cornbread with Buttermilk is rich, golden, and tender with a touch of authentic Southern flavor. It’s baked to perfection in a hot cast-iron skillet, creating a lightly crispy crust that contrasts beautifully with the soft, crumbly interior. Perfect as a side for chili, soups, or a hearty Southern feast.
Why You’ll Love This Recipe
Authentic Flavor: The tangy buttermilk and the touch of sweetness from the optional sugar bring the taste of Southern comfort to every bite.
Quick and Easy: Ready in just 35 minutes, it’s perfect for last-minute meal accompaniments.
Versatile: This cornbread pairs well with savory dishes or can be enjoyed on its own with a pat of butter.
Crispy and Tender: Baking in a hot cast-iron skillet creates a delightful crust while keeping the inside moist and tender.
Customizable: Easily tweak the ingredients to make it your own, whether you prefer savory or sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1 large egg
1 cup buttermilk
1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Directions
Preheat the oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat while preparing the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a separate bowl, beat the egg, then mix in the buttermilk and melted butter.
Combine the wet and dry ingredients, stirring until just mixed. The batter will be slightly lumpy; avoid overmixing.
Carefully remove the skillet from the oven and grease it with a small amount of butter. Pour the batter into the skillet, spreading it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8 slices
Calories: 190 kcal per slice
Variations
Savory Spin: Add diced jalapeños, shredded cheese, or cooked bacon bits for a savory kick.
Sweet Touch: Increase the sugar to 1/4 cup and mix in a drizzle of honey for a sweeter cornbread.
Whole Grain: Replace the all-purpose flour with whole wheat flour for added fiber.
Dairy-Free: Substitute buttermilk with a plant-based milk mixed with 1 tablespoon of vinegar or lemon juice. Use vegan butter or oil instead of unsalted butter.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Storage/Reheating
Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Warm slices in a microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-10 minutes for a freshly baked feel.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
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FAQs
How can I make cornbread moist?
Using buttermilk and melted butter ensures a moist texture. Avoid overmixing the batter to prevent dryness.
Can I use a different pan instead of a cast-iron skillet?
Yes, you can use a baking dish or a muffin tin, but you may lose the crispy crust unique to cast-iron baking.
What can I substitute for buttermilk?
Combine 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice as a substitute. Let it sit for 5 minutes before using.
How do I prevent my cornbread from sticking to the pan?
Grease the skillet generously with butter or oil before adding the batter. Preheating the skillet also helps create a natural non-stick surface.
Can I double the recipe?
Absolutely. Use a larger skillet or baking dish and adjust the baking time slightly. Keep an eye on the cornbread to ensure it cooks evenly.
Conclusion
This easy Southern cornbread with buttermilk is a timeless recipe that delivers both flavor and simplicity. Its tender crumb and golden crust make it a perfect companion to a variety of dishes or a comforting snack on its own. Whether served warm from the oven or reheated for later enjoyment, this cornbread is bound to be a crowd-pleaser every time.
📖 Recipe:
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Easy Southern Cornbread with Buttermilk
- Total Time: 30-35 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Easy Southern Cornbread with Buttermilk: A classic Southern dish with a crispy golden crust and tender crumb, perfect for pairing with chili, soups, or as a standalone snack. This quick and easy recipe uses simple ingredients to deliver authentic Southern flavor in just 35 minutes.
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
1 large egg
1 cup buttermilk
1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat the oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in buttermilk and melted butter.
- Combine wet and dry ingredients, mixing gently until just combined.
- Remove the hot skillet from the oven, grease with butter, and pour in the batter.
- Bake for 20-25 minutes, or until golden and a toothpick comes out clean.
- Let cool slightly before slicing and serving.
Notes
Add jalapeños, cheese, or bacon for a savory twist.
For sweetness, increase sugar or add honey.
Store leftovers in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8 slices
- Calories: 190 kcal (per slice)
