Best Southern Buttermilk Cornbread Recipe

A Classic, Moist, and Flavorful Southern Side Dish!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Recipe Category: Side Dish
Recipe Cuisine: Southern
Aggregate Rating: ★★★★★ (4.8/5 from 520 reviews)

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This Southern Buttermilk Cornbread is a must-try for anyone craving a deliciously moist, slightly sweet, and perfectly crumbly cornbread. Made with buttermilk for a rich flavor and a touch of sweetness, this classic cornbread pairs perfectly with chili, fried chicken, or any Southern-inspired meal.

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Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tablespoon vegetable oil (for greasing the pan)

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Instructions

Step 1: Preheat and Prepare the Pan
Preheat your oven to 425°F (220°C). Grease a 9-inch round or square baking pan with vegetable oil, or line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.

Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk and eggs. Stir in the melted butter until fully incorporated.

Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be a bit lumpy.

Step 5: Bake the Cornbread
Pour the batter into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6: Cool and Serve
Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.

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Pro Tips

• For Extra Flavor: Add a cup of shredded cheese or a handful of chopped jalapeños to the batter before baking for a twist on classic cornbread.
• Moisture Tip: If you like a denser cornbread, add a little more buttermilk for extra moisture.
• Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

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Nutrition Information (Per Serving)

• Calories: 210
• Protein: 4g
• Carbohydrates: 29g
• Fat: 8g
• Sodium: 280mg
• Fiber: 2g

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FAQs

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the buttermilk adds a unique tanginess that makes this cornbread so special. For a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.

Can I make this cornbread ahead of time?
Yes, cornbread can be made a day ahead. Just wrap it in foil or plastic wrap and store it at room temperature. Reheat it in the oven at 350°F (175°C) for 10-15 minutes.

Can I freeze cornbread?
Absolutely! After it has cooled, wrap the cornbread in plastic wrap and aluminum foil, and freeze for up to 3 months. To reheat, place in the oven at 350°F (175°C) for 10-15 minutes.

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Keywords

Southern cornbread, buttermilk cornbread, homemade cornbread recipe, classic Southern cornbread, easy cornbread recipe

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Google Reviews

⭐⭐⭐⭐⭐
"This cornbread is perfect! Moist, fluffy, and just the right amount of sweetness. It’s my new go-to recipe for every BBQ and family gathering!" – Sarah H.

⭐⭐⭐⭐⭐
"The best cornbread I’ve ever had! The texture is perfect, and the buttermilk gives it a rich flavor. Highly recommend making this for your next meal!" – James K.

⭐⭐⭐⭐⭐
"I’ve tried many cornbread recipes, but this one is by far the best! It’s always a hit, and it’s so easy to make. I’ll definitely be making it again!" – Linda G.

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