If you’ve ever wanted to capture the heartwarming flavors of the South in one simple dish, this Easy Southern Cornbread with Buttermilk Recipe is exactly what you need. With its golden crust and tender, moist crumb, this cornbread brings together the perfect balance of slightly sweet and buttery richness, all elevated by the tangy touch of buttermilk. Every bite feels like a cozy kitchen hug, and the best part is how effortlessly it comes together, making it a reliable go-to for family dinners, potlucks, or just a comforting snack any day of the week.
Ingredients You’ll Need
The beauty of this Easy Southern Cornbread with Buttermilk Recipe lies in its simplicity. Each ingredient plays a vital role—from the yellow cornmeal that gives it that authentic texture and flavor, to the buttermilk which adds tenderness and a slight tang. Nothing too fancy, just honest, wholesome ingredients that combine perfectly.
- 1 cup yellow cornmeal: The star ingredient providing that signature cornbread grain and hearty texture.
- 1 cup all-purpose flour: Balances the cornmeal to keep the crumb tender and light.
- 2 tablespoons granulated sugar (optional): Adds a touch of sweetness to complement the crispy crust, but feel free to skip for a more traditional taste.
- 1 teaspoon baking powder: Helps give the cornbread a lovely rise and fluffy texture.
- 1/2 teaspoon baking soda: Reacts with the buttermilk to ensure the bread stays light and airy.
- 1/2 teaspoon salt: Enhances all the other flavors and brings balance.
- 1 large egg: Binds everything together and adds richness.
- 1 cup buttermilk: The secret ingredient that tenderizes the bread and adds a subtle tang.
- 1/4 cup unsalted butter, melted (plus extra for greasing): Infuses buttery flavor and ensures a golden crust.
How to Make Easy Southern Cornbread with Buttermilk Recipe
Step 1: Preheat and Prepare Your Skillet
Begin by preheating your oven to 425°F (220°C). Pop a cast-iron skillet into the oven as it heats up—the hot skillet is essential for creating that irresistible crispy bottom crust that true Southern cornbread is known for.
Step 2: Mix the Dry Ingredients
While the skillet heats, whisk together the cornmeal, all-purpose flour, sugar if you’re using it, baking powder, baking soda, and salt in a large bowl. This ensures all the leavening agents are evenly distributed, promising a consistent rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the egg thoroughly, then stir in the buttermilk and melted butter. The buttermilk adds moisture and a tangy depth, while the butter lends richness.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir gently just until everything is combined. Avoid overmixing to keep your cornbread tender—not tough.
Step 5: Pour Batter into the Hot Skillet
Carefully remove the searing-hot skillet from the oven. Grease it generously with more butter—this helps with both flavor and the crust texture. Then pour the batter in, spreading it evenly.
Step 6: Bake Until Golden
Pop the skillet back into the oven and bake for 20 to 25 minutes. You’ll know it’s done when the edges turn a gorgeous golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Slice
Let the cornbread cool in the skillet for a few minutes before slicing. This resting time allows the crumb to set perfectly, making slicing neat and easy.
How to Serve Easy Southern Cornbread with Buttermilk Recipe
Garnishes
While this cornbread shines beautifully on its own, adding a pat of melting butter or a drizzle of honey on warm slices takes it to an entirely new level of comfort. For a savory twist, sprinkle freshly chopped herbs like chives or parsley over the top before serving.
Side Dishes
Easy Southern Cornbread with Buttermilk Recipe pairs incredibly well with classic Southern staples like collard greens, black-eyed peas, fried chicken, or a hearty bowl of chili. It’s perfect for soaking up gravies and sauces, making it a beloved side to many dishes.
Creative Ways to Present
For a fun twist, crumble leftover cornbread over salads or use it as a base for Cornbread Strata with eggs and cheese. You can also create mini cornbread muffins for cocktail parties or picnics, making this humble recipe fit any occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), store your cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps it moist and fresh without drying out.
Freezing
Easy Southern Cornbread with Buttermilk Recipe freezes beautifully. Wrap cooled cornbread tightly in foil and place inside a freezer bag. It will keep well for up to three months, ready to be thawed for future meals.
Reheating
To bring your cornbread back to life, reheat individual slices in the microwave for about 15-20 seconds or warm the whole piece in a preheated oven at 350°F (175°C) for 10-15 minutes. A quick butter spread after reheating always helps revive that fresh-baked feeling.
FAQs
Can I make this cornbread without a cast-iron skillet?
Absolutely! While a cast-iron skillet is traditional and creates the best crust, you can use a greased baking dish or cake pan. Just keep an eye on baking times as they might vary slightly.
Is the sugar necessary in this recipe?
The sugar is optional. Southern cornbread is traditionally less sweet than other versions. Adding sugar will give it a hint of sweetness but you can omit it if you prefer a more savory direction.
Can I substitute buttermilk with something else?
If you don’t have buttermilk on hand, you can mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk, let it sit for 5 minutes, and use that as a substitute. It mimics the acidity needed to react with baking soda.
What if I don’t have baking soda and baking powder?
Both are important for the right leavening. Baking powder is a mix of baking soda and acid, so you generally shouldn’t omit both; however, if you have just baking powder, you can usually use about 1 1/2 teaspoons of it instead of the combination.
Can I add extras to the batter?
Definitely! Many love stirring in extras like diced jalapeños, corn kernels, shredded cheese, or crumbled bacon for extra flavor and texture. Just fold them in gently before baking.
Final Thoughts
There’s nothing quite like the joy of pulling a warm, golden skillet of Easy Southern Cornbread with Buttermilk Recipe from the oven. It’s straightforward, comforting, and endlessly versatile—a recipe you’ll come back to time and again. Whether paired with a hearty meal or enjoyed on its own, it’s a little taste of Southern hospitality right in your kitchen. Give it a try, and watch how it quickly becomes a beloved favorite!
Print
Easy Southern Cornbread with Buttermilk Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This Easy Southern Cornbread with Buttermilk is a classic, moist, and tender cornbread recipe perfect for any meal. Made with simple ingredients like yellow cornmeal, buttermilk, and a touch of sugar, it’s baked in a hot cast-iron skillet to achieve a perfectly crisp crust and golden interior. Ideal as a side for chili, soups, or southern-style dishes.
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 Skillet and Oven: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat up thoroughly. This ensures the skillet is hot enough to give the cornbread a crispy crust.
- 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 until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the buttermilk and melted unsalted butter. Mix until the liquid components are fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread light and tender.
- Prepare the Skillet and Add Batter: Carefully remove the hot skillet from the oven using oven mitts. Grease the skillet with some extra butter to prevent sticking, then pour the batter evenly into the skillet.
- Bake the Cornbread: Place the skillet back in the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving. This helps it set for easier cutting and enhances the texture.
Notes
- Using a hot cast-iron skillet helps create a crisp crust on the cornbread.
- Do not overmix the batter to avoid a dense, tough texture.
- Sugar can be omitted or adjusted based on sweetness preference.
- Serve warm with butter, honey, or alongside chili or soups for a classic Southern meal.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
